Ingredients
l
1 large piece of pig skin (about 1 pound)
s
2 - 4 tablespoons salt
F
For the Toppings
m
1 cup marinara sauce
s
2 cups shredded mozzarella cheese
s
½ cup sliced pepperoni
s
¼ cup sliced black olives (optional)
d
¼ cup diced red onion (optional)
d
1 teaspoon dried oregano (optional)
r
1 teaspoon red pepper flakes (optional)
F
Fresh basil leaves for garnish (optional)
Directions
1
Start by thoroughly cleaning the pig skin to remove any excess fat or debris. Pat it dry with paper towels. Cut into your preferred pizza shape.
2
Rub salt evenly all over the pig skin, making sure to coat it thoroughly.
3
Place the salted pig skin on a wire rack and refrigerate overnight to allow the salt to draw out moisture.
4
Preheat your oven to 325°F (165°C).
5
Remove the pig skin from the refrigerator and remove the excess salt. Place the pig skin between two baking trays to help keep it flat during baking.
6
Bake in the preheated oven for about 1 to 1.5 hours, or until the pig skin is golden brown and crispy. Check on it occasionally to prevent burning.
7
Once baked, remove it from the oven and let it cool.
8
Spread the marinara sauce evenly over the pig skin crust, leaving a small border around the edges for the "crust."
9
Sprinkle the shredded mozzarella cheese over the sauce.
10
Arrange the sliced pepperoni, and your choice of toppings on the cheese.
11
Carefully transfer the assembled pizza to a baking sheet or pizza stone.
12
Bake in the preheated oven until the cheese is melted and bubbly, and the toppings are cooked to your liking.
13
Remove the pizza from the oven and let it cool for a minute.
14
Slice the Chicharrón Pizza into wedges and serve immediately, savoring the unique combination of flavors and textures.
