Chipotle peppers, commonly made from red jalapeños, date as far back as the Aztecs, who smoked peppers as a preservative measure because the jalapeño's thick flesh would rot before completely air drying. It's believed chipotle comes from the Nahuatl word chīlpoctli, which means 'smoked chilli pepper'. This simple recipe packs a spicy flavour punch and will go very nicely with a refreshing Cerveza!
This simple recipe packs a spicy flavour punch and will go very nicely with a refreshing Cerveza!
- 1 large pizza dough
- 1 ladle Napoli or pizza sauce
- 138g Anchor Extra Stretch mozzarella
- 100g boneless pork baby back rib meat
- 50g red & green capsicum, diced
- 30g red onion, sliced
- 30g button mushrooms, sliced
- 30ml chipotle ketchup
Marinate pork spare ribs in smokey BBQ sauce of your choice and slow roast in a covered tray for 4 hours @135°C.
Push the bones out and press in a weighted tray until cold and set. To serve slice meat into strips ready to go on the pizza.
Evenly spread Napoli or pizza sauce working from the outside in, evenly spread cheese over the tomato base.
Evenly spread all ingredients (except for chipotle ketchup).
Bake in oven @250°C for 6 mins.
Slice pizza and finish with chipotle ketchup.
Anchor Extra Stretch Mozzarella
Mainland Mozzarella or Pizza Blend
*Estimated Average Volume
To tone down the spicy flavours of the chipotle, why not offer your customers a cooling portion of Anchor Sour Cream, which is heat stable, acid stable and the perfect consistency for dipping.