Fresh Pork and Kalamata Flatbreads

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Prep time: 5 minutes
Cook time: 35 minutes
Servings: 6

  • 1          Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin
  • 1          tablespoon extra-virgin olive oil
  • 1          can (13.8 ounces) refrigerated pizza crust dough
  • 3/4       cup sliced sun-dried tomatoes in olive oil
  • 1/2       cup sliced Kalamata olives, drained
  • 1          teaspoon crushed dried rosemary
  1. Cut pork tenderloin into 3/4-inch cubes.
  2. Heat oven to 400° F. In large skillet over medium-high heat, heat olive oil. Stir-fry pork 8-10 minutes, or until well browned.
  3. Unroll pizza dough and press onto greased sheet pan, about 18-by-13 inches; cut into six rectangles.
  4. Drain tomatoes, reserving oil. Brush tops of flatbreads with sun-dried tomato oil, reserving about 1 tablespoon. Top with pork, drained tomatoes, olives and rosemary, pressing into dough lightly with fingertips.
  5. Bake 18-21 minutes until edges are golden brown.
  6. Remove from oven. Drizzle remaining sun-dried tomato olive oil evenly over flatbreads; let stand on baking sheet 2 minutes before serving.

 

 

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