One last unusual pizza to cap the month. This one with the tastes of fennel and celery seed
bring a tasty earthy flavor to lean pork, which is perfectly balanced with
cabbage and fresh sage.
Pork and Cabbage with Fennel Pizza
Makes one 15-inch pizza
1 (12- to 14-ounce)
prepared pizza dough
3 tablespoons olive oil, divided
3 tablespoons toasted wheat germ
2 teaspoons fennel seed, divided
1 teaspoon celery seed, divided
1/4 teaspoon salt
8 ounces lean pork (such as top loin), cut into strips or bite-sized pieces
4 cups sliced green cabbage
2 to 3 garlic cloves, minced
1/2 teaspoon sugar
1/2 tablespoon balsamic vinegar
1 cup shredded mozzarella cheese
1/2 cup shredded gruyére cheese
2 tablespoons chopped fresh sage
3 tablespoons olive oil, divided
3 tablespoons toasted wheat germ
2 teaspoons fennel seed, divided
1 teaspoon celery seed, divided
1/4 teaspoon salt
8 ounces lean pork (such as top loin), cut into strips or bite-sized pieces
4 cups sliced green cabbage
2 to 3 garlic cloves, minced
1/2 teaspoon sugar
1/2 tablespoon balsamic vinegar
1 cup shredded mozzarella cheese
1/2 cup shredded gruyére cheese
2 tablespoons chopped fresh sage
Directions:
Preheat oven to 450
degrees. Roll out dough to fit a large nonstick baking pan or pizza screen.
Baste crust with 1 1/2 tablespoons olive oil; set aside.
Combine wheat germ, 1
teaspoon fennel seed, 1/2 teaspoon celery seed and salt in a large plastic bag;
shake until combined. Add pork cubes or strips and shake to coat with the herb
mixture. Heat 1 tablespoon olive oil in a large nonstick skillet over
medium-high heat. Reduce heat to medium, add pork and cook, turning often,
about 7 to 9 minutes. Remove pork from skillet and set aside.
Using same skillet,
heat remaining 1/2 tablespoon olive oil over medium heat. Add cabbage, garlic
and sugar along with remaining 1 teaspoon fennel seed and 1/2 teaspoon celery
seed. Cook 2 to 4 minutes or until cabbage is slightly wilted. Add balsamic
vinegar and cook 1 minute more; set aside.
Sprinkle both cheeses
evenly over pizza crust. Arrange herb-crusted pork and cabbage mixture over
crust, spreading to the edges. Top with fresh sage. Bake 12 to 15 minutes or
until crust is lightly golden and cheese is bubbly.
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each month. All recipes this year will be tagged Recipe2020 so you can find them all.
RECIPE THEME
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared. This year we have 12 new topics, different from the topics of last year. To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019
The themes are:
Feb 2020 - Footbal Tailgate Favorites (AppFeb)
March 2020 - Kabobs (KabobMar)
April 2020 - Brunch (BrunchApr) more in 2021 also
May 2020 - Non-Traditional Pizza (PizzaMay)
June 2020 - StirFry Dishes (StirJun)
July 2020 - Salads with no lettuce (SaladJul)
August 2020 - Pickled things (PickleAug)
September 2020 - Quiche (QuicheSep)
October 2020 - Squash Soups (SquashOct)
November 2020 - Pumpkin (again) (PumpNov)
December 2020 - Turkey Recipes (TurkDec)
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