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Cochinita Pibil Pizza

Name: Cochinita Pibil Pizza
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: Salt; 2 Tomato; 400 g Pizza dough; 250 g Oaxacan cheese; 1 Habanero chilli; 1 cdta Dried oregano; 2 cdas Olive oil; 1 bunch Coriander; 1 Red onion; 300 g Cooked cochinita pibil

35 min (20 prep + 15 cook) Medium 4 servings Fusión Italia-MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 16 Apr 2026

Pizza de Cochinita Pibil: receta de Fusión Italia-MX (fusion) con chile, habanero, cochinita. Auténtico sabor casero paso a paso.

About this recipe

Pizza topped with cochinita pibil, pickled red onion, habanero chilli and Oaxacan cheese. The Italian-Yucatecan fusion that wins everyone over.

History & Origin

Cochinita pibil is one of the most iconic dishes from the Yucatán Peninsula. Its ancestral preparation, dating back to before the arrival of the Spanish, involves cooking pork marinated in achiote paste and sour orange juice inside an earth oven called a pib, wrapped in banana leaves. The result is tender meat, an intense orange colour, with a unique flavour that combines the earthiness of achiote with citrus acidity and Yucatecan spices. Pizza, on the other hand, was born in Naples and conquered the entire world. When artisan pizzerias began to proliferate across Mexico in the 1990s, it was only a matter of time before some Yucatecan cook had the brilliant idea of putting cochinita pibil on a pizza base. The combination turned out to be almost perfect: the crispy base acts as the neutral support that the intensity of the Yucatecan sauce needs, and the pickled red onion in sour orange — the traditional accompaniment to cochinita — adds acidity and colour. Today, cochinita pibil pizza has become a gastronomic phenomenon well beyond Yucatán. It is served in fusion restaurants in Mexico City, Madrid, Los Angeles and London. It is one of those creations that, with time, seems inevitable: why hadn't we thought of it before? Oaxacan cheese replaces mozzarella naturally, and the habanero chilli — the most aromatic and fiery in Mexico — adds that touch of heat that makes this pizza truly unforgettable.

Estimated cost

£8.50

Total cost

£2.10

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

22g

Protein

45g

Carbohydrates

15g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the pickled red onion: slice the onion into thin strips and place in a bowl with the juice of 2 sour oranges (or lime juice if unavailable), a pinch of salt and dried oregano. Leave to marinate for at least 30 minutes.
💡 The longer the onion marinates, the softer and more flavourful it will be. Ideally, prepare it the day before.
2
Preheat the oven to 220°C (425°F) with a pizza stone or baking tray inside. A very hot surface is key to a crispy base.
3
Stretch the pizza dough on a floured surface until you have a disc about 30 cm in diameter. Transfer to baking parchment.
💡 If the dough springs back, leave it to rest for 5 minutes covered and try again.
4
Brush the base with olive oil. Evenly distribute the shredded cochinita pibil and tomato slices. Cover with shredded Oaxacan cheese.
5
Add sliced habanero chilli to taste (use sparingly — it is very hot). Scatter dried oregano and a pinch of salt on top.
💡 If you cannot handle the heat, substitute fresh habanero with a few drops of bottled habanero sauce.
6
Bake the pizza for 12–15 minutes until the edges are golden and the cheese is bubbling and lightly toasted.
7
Remove from the oven and immediately top with the drained pickled red onion and fresh coriander leaves. Serve straight away.
💡 The pickled onion and coriander are added after baking to preserve their freshness and colour.