Arrachera Pizza with Salsa Macha

Alejandra Cota
Making homemade grilled pizza has never been so delicious as with this recipe! This Arrachera Pizza with Salsa Macha is an excellent option for an outdoor meal! To cook this homemade pizza recipe, it is important that when cooking it, you close the grill lid to ensure even cooking.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 cups flour, for the dough
  • 1 teaspoon salt, for the dough
  • 5 grams dry yeast, for the dough
  • 2 tablespoons olive oil, for the dough
  • 1 cup water, warm, for the dough
  • 1 teaspoon dried oregano, for the dough
  • 300 grams skirt steak
  • 2 tablespoons Pragná® Canadian steak seasoning
  • coarse salt
  • olive oil
  • 300 grams chistorra
  • 1 cup salsa macha
  • 1 cup asadero cheese
  • avocado, sliced
  • fresh cilantro, for decoration
Preparation
1h 30 mins
20 mins
Low
  • For the dough, on a clean surface, form a volcano with the flour, add the salt around the volcano, and place the yeast, water, and olive oil in the center.
  • Knead until you have a homogeneous and smooth dough, incorporate the oregano. Place in a previously greased bowl and cover with a damp cloth. Let it rest until it doubles in volume.
  • Season the arrachera with Pragná® Canadian-style meat seasoning, coarse salt, and olive oil.
  • Prepare the grill and sear the arrachera and the chistorra over direct heat on both sides. Remove and cut the arrachera and chistorra into small pieces.
  • On a floured surface, roll out the dough, place it on a pizza base for the grill. Cover the surface with the salsa macha, the asadero cheese, and arrange the arrachera and chistorra.
  • Cook on the grill over direct heat for 15 minutes or until the dough is cooked. Remove and serve with avocado and cilantro leaves, accompanied by a cold beer.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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