Wood-Fired Chile Verde Pizza Recipe

Pulled Pork Verde pizza recipe

Wood-Fired Chile Verde Pizza

This smoked AND braised Pork Verde has you reminiscing of authentic street tacos, while also admiring the authenticity of wood-fired pizza.
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Pork
Prep Time: 15 minutes
Cook Time: 2 minutes
Proof: 1 day
Servings: 1 12″-13″ Pizza
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Salsa Verde

  • 1 lb Tomatillos
  • 3 cloves Garlic
  • 1/3 cup Onion
  • 1 Jalapeno
  • 1 tbsp Lime Juice
  • 1/2 cup Cilantro Some stems are fine
  • Salt To taste
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Salsa Verde

  • Remove tomatillos from husks. Cut them in half and lay on a baking sheet lined with foil. Add the garlic and jalapeno to the pan. Coat everything in olive oil. With the broiler on high, cook for about 5 minutes or until lightly charred.
  • Transfer the pans contents to a blender, along with the onion, cilantro, lime juice. Blend on high to desired consistency. Season with salt; set aside in fridge to cool.


  • Flatten and stretch dough into a 12-13" pie. Holding it up to a window, you should be able to see light through the dough if it's stretched enough.
  • Prepare your pizza by spooning lime crema onto stretched dough and then sprinkling feta. Rip the fresh mozzarella into small chunks and spread it across the dough. Add the pork, topping with extra salsa verde (remember – this will be a sauce substitute).
  • Preheat your Ooni (or other outdoor pizza oven) for at least 30 minutes. The oven should reach near 900F in this time. Using a pizza peel, place pizza in oven and cook for 2 minutes (+/- 30 seconds depending on color) rotating as needed.
  • Remove pizza from oven and place on wire rack to cool for 2 minutes. Add chopped cilantro. Slice and serve.


This is a Neapolitan recipe that uses 00 flour, so high heat is a must; home ovens are insufficient. Be sure to preheat an outdoor pizza oven to 900F before cooking. If you only have a home oven and pizza steel/stone, check out our NY Style recipe which works great with this.

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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