I had 8oz of ground pork in the freezer and absolutely no idea what to do with it. Then Coleen posted this Pizza with Ground Lamb, Leeks and Rosemary and I figured I could sub pork for the lamb.
I forgot to season the pork with salt and pepper while it was cooking, but otherwise this was a pretty good pizza. I really enjoyed experimenting with different toppings this winter and I'd definitely make this one again. Now that it's warm I'll be switching to flatbread pizzas or burgers on Fridays since cranking the oven to 550 degrees when it's 90+ outside isn't appealing.
Pizza with Ground Pork, Leeks and Rosemary
Slightly modified from The Reheaded Baker
8 ounces ground pork
salt
freshly ground black pepper
2 tablespoons olive oil, divided
1 leek (white and light green parts only), rinsed, halved and sliced 1/4-inch thick
1 lb pizza dough
1 (14-ounce) can diced tomatoes, drained
Pinch of red pepper flakes
shredded mozzarella
2 stalks fresh rosemary
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the ground pork and cook, breaking up clumps with a wooden spoon or spatula, until fully browned. Season with salt and pepper. Remove from the skillet to a paper-towel-lined plate to drain the fat. Wipe out the skillet.
Heat the remaining tablespoon of oil in the same skillet over medium heat; add the leeks and a pinch each of salt and pepper, and cook, stirring frequently, until the leeks are soft, about 8 minutes.
Place a pizza stone in your oven and preheat the oven to 475 degrees.
Season the diced tomatoes with pepper and red pepper flakes. Strip the rosemary leaves off of the stems; discard the stems. Roughly chop the leaves.
Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the tomatoes in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle half the mozzarella over the tomatoes, then sprinkle on the chopped rosemary.
Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust starts to appear dry. Partially remove the pizza from the oven, very carefully sprinkle the ground pork and leeks over the pizza, then sprinkle on the remaining half of the mozzarella cheese. Return the pizza to the oven to bake another 2 to 4 minutes, until the top layer of cheese has melted and the crust is golden brown.
Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.
I forgot to season the pork with salt and pepper while it was cooking, but otherwise this was a pretty good pizza. I really enjoyed experimenting with different toppings this winter and I'd definitely make this one again. Now that it's warm I'll be switching to flatbread pizzas or burgers on Fridays since cranking the oven to 550 degrees when it's 90+ outside isn't appealing.
Pizza with Ground Pork, Leeks and Rosemary
Slightly modified from The Reheaded Baker
8 ounces ground pork
salt
freshly ground black pepper
2 tablespoons olive oil, divided
1 leek (white and light green parts only), rinsed, halved and sliced 1/4-inch thick
1 lb pizza dough
1 (14-ounce) can diced tomatoes, drained
Pinch of red pepper flakes
shredded mozzarella
2 stalks fresh rosemary
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the ground pork and cook, breaking up clumps with a wooden spoon or spatula, until fully browned. Season with salt and pepper. Remove from the skillet to a paper-towel-lined plate to drain the fat. Wipe out the skillet.
Heat the remaining tablespoon of oil in the same skillet over medium heat; add the leeks and a pinch each of salt and pepper, and cook, stirring frequently, until the leeks are soft, about 8 minutes.
Place a pizza stone in your oven and preheat the oven to 475 degrees.
Season the diced tomatoes with pepper and red pepper flakes. Strip the rosemary leaves off of the stems; discard the stems. Roughly chop the leaves.
Lay a sheet of parchment paper the size of your pizza stone on a work surface. Lightly dust with flour. Roll or stretch the dough into a 12- to 14-inch circle on the parchment paper. Spread the tomatoes in a thin layer over the dough, leaving a half-inch margin around the outer edges. Sprinkle half the mozzarella over the tomatoes, then sprinkle on the chopped rosemary.
Transfer the pizza to the hot pizza stone. Bake for 8-10 minutes, until the cheese is bubbling and the crust starts to appear dry. Partially remove the pizza from the oven, very carefully sprinkle the ground pork and leeks over the pizza, then sprinkle on the remaining half of the mozzarella cheese. Return the pizza to the oven to bake another 2 to 4 minutes, until the top layer of cheese has melted and the crust is golden brown.
Remove the pizza from the oven, let it cool for about 5 minutes before slicing and serving.
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