Let’s be clear: this is a pizza with a pork chop on it. The pork chop is sliced up, but it is still, fundamentally, a pizza with a pork chop on it. Just let that sink in. This is such a good idea that it even made me overlook something that would normally be a problem, about which more later.
The recipe came from Culinary Cory, and while he looked on it as a fridge clean-out recipe, I think it’s worthy of making in its own right, and so I even bought pizza dough in an explody can for it, which I’ve never used before. Oh, explody cans. So fun, so terrifying.
Pork Pizza with Peppers and Onions
1 14-oz can pre-made pizza dough, in the explody can (if you don’t know what an explody can is, I’m sorry that you’ve lived a diminished life)
1 4-5oz pork chop, on the bone
1 small onion, thinly sliced
1 orange bell pepper, thinly sliced
2 tsp soy sauce
1 1/2 cup (I may have had less…) shredded mozzarella
1 clove garlic, minced
salt and pepper
Preheat oven to 400.
Line a baking sheet and spray it with cooking spray.
Unroll the pizza dough to form a rectangle on the baking sheet.
In a skillet (or a grill pan, if you have one – I don’t), heat enough olive oil to coat the pan over medium-high heat.
Salt and pepper the pork chop on both sides.
Cook the pork chop through – the original recipe said 2-3 minutes per side, but that was definitely not enough time on my pan and my stove, so your mileage may vary.
When it’s cooked, remove to a plate and cover with foil to rest.
Add 1 tbsp oil to the pan.
Saute the onions and peppers with the soy sauce, about 5 minutes.
Pop the pizza dough in the oven for 5 minutes.
Slice the pork chop thinly.
At this point, the pizza dough should be ready to come out of the oven, and the peppers and onions should be done as well. Time to assemble the pizza.
Brush the pizza dough with olive oil, except for the edges (I mean, you know how a pizza works. You have to leave some crust around the outside).
Sprinkle the minced garlic over the pizza.
Spread the onions, peppers, and pork evenly over the pizza.
Cover with cheese.
Bake for another 7-8 minutes or until the cheese is bubbly and the crust is starting to brown.
Let rest for 1-2 minutes before serving.
Now. You may be wondering what the problem was. Well, there’s a lot on this pizza – and the crust is pretty thin when you stretch it to fit a big pan. That’s right… this is knife-and-fork pizza. That goes against everything I believe in. Pizza is a food you pick up with your hands and bite into! But this just won’t work that way; you’ll get toppings sliding off every which way. You have to just bite the bullet and cut the thing up. I know. But it’s worth it.