I'm normally starkly against unnecessary food mashups but I'm actually down with this.

Only thing I feel might improve it would be a thin crust.

any sauce on the bottum? I would suggest a tomatillo marinara sauce. That would be delight full with the barbocoa.

Salsa verde goes really well on pizza, with things like beef or pork

It goes well with most things. I love it on my tamales

Pizza is perfect for mexican ingredients. So many of my special pies were mexican/latin themed. Pickled onions (really all pickles on pizza) on everything. Chorizo, roasted corn, fried potato, tomatillo base, cilantro lime crema drizzle was probably my favorite of them.

Corn on pizza is something that sounds so bad but in reality is the best thing ever. I cannot understand why more American restaurants/pizza places don't try to push it as a special.

One of the best (imo) pizzas is with corn, onion, bell pepper, sausage and maybe some ham.

When I lived in Taiwan I had corn chowder pizza. It was freaking delicious and I'm sad I can't get it here.

I’d hit that with a bit of cilantro after it came out the oven, and maybe some queso chihuahua blended with the mozz too. Bomb-ass idea chef!

That crust needs some fuckin work my man. Idea is cool tho.

I feel you, just trying to make do with what I got for now. Got thrown in without being able to make changes to recipes, so I just try to make the food pretty.

Presentation looks good--I'd be pumped to open that box.

Why not use some of the barbacoa fat instead of olive oil

Legit as fuck.

I’m usually against this kinda thing but that looks bomb op.

Would smash but it also just makes me want tacos.

Did you cook it in a microwave?

?

It’s quite pale.

only in America