Peanutty Southeast Asian Pizza with Pork
No pizza stone? No problem! While a pizza stone helps make the crust crispy, you can get really good results by pre-heating a regular baking sheet pan—just add a couple of minutes to the cooking time. Buy the pizza dough from your local pizza shop or at your supermarket.
6 slices
Ingredients
1/2 cup of rice wine vinegar
1/4 cup of creamy peanut butter
3 tbsp of packed light brown sugar
3 tbsp of low sodium soy sauce
4 tsp of minced ginger
2 each of garlic cloves, minced
1 tsp of sriracha
1 tbsp of peanut oil
1/2 lb of pork tenderloin, cut into 3/4-inch pieces
1 each of small red bell pepper, cut into 1/2 inch pieces
15 oz. of pizza dough, left at room temperature for 30 minutes
1 cup of shredded reduced fat mozzarella cheese
3 tbsp of green onions, thinly sliced
Instructions
- Place a pizza stone in a cold oven and preheat to 500°F for 15 minutes or according to manufacturer’s directions.
- Whisk together the peanut butter, sugar, soy sauce, ginger, garlic and sriracha in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until slightly thickened 4 minutes. Remove from the heat.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add the pork and cook, stirring occasionally, until lightly browned, 4 minutes; transfer to the saucepan with the peanut butter mixture. Return the skillet to the heat and add the remaining 1 teaspoon oil. Add the bell pepper and cook until starting to soften, 1-2 minutes.
- Roll out the dough on a lightly floured surface to a 13-inch diameter round. Transfer to a pizza peel or rimless baking sheet lightly coated with flour. Sprinkle the cheese over the dough, leaving a 1/2-inch border. Spoon the pork mixture evenly over the cheese (don’t worry if it doesn’t completely cover the surface) then sprinkle with the bell pepper. Carefully slide the pizza onto the pizza stone and bake until the crust is browned around the edges, 10-12 minutes. Remove pizza from the oven and let stand 2-3 minutes before cutting.
Estimated Nutritional Information
Calories:
373kcal
Carbohydrates:
45g
Cholesterol:
29mg
Saturated Fat:
4g
Unsaturated Fat:
3g
Fiber:
2g
Protein:
22g
Sodium:
780mg
Sugar:
9g
Added Sugars:
2g
