- Canola oil, for frying
- 1/2 teaspoon fennel seed
- Red pepper flakes
- 1 pound ground pork
- Garlic powder
- Onion powder
- Cayenne pepper
- Kosher salt and freshly cracked black pepper
- 1 tablespoon chopped fresh parsley leaves, plus more for garnish
- 1 store-bought pizza dough
- 3 tablespoons extra-virgin olive oil
- 1 jar favorite pizza sauce
- 2 cups grated mozzarella cheese
Special equipment: 3-inch biscuit cutter
Preheat the grill over medium heat.
Coat a large saute pan over medium heat with canola oil. Add the fennel seeds, red pepper flakes, to taste, and the pork, and brown for about 3 minutes. Add garlic powder, onion powder, paprika, cayenne pepper, and salt and pepper, to taste. Cook for a few more minutes, then stir in the parsley.
Stretch out the dough to make it wider. On a floured surface, roll the dough into a thin disk. Using a biscuit cutter, cut out circles and brush 1 side with olive oil. Season with salt and pepper, to taste. Put the dough circles on the grill, oil side down. Brush more oil on other side and season again with salt and pepper. Grill for 1 to 2 minutes on each side. When cooked remove them from the grill.
Top each mini pizza with desired amount of the pizza sauce, pork mixture and cheese. Return the pizzas to the grill and close the lid. Cook until the cheese melts and the pork mixture is warmed through, about 1 to 2 minutes. Transfer to a serving platter, garnish with fresh chopped parsley and serve.
Recipe courtesy Aaron McCargo Jr.
Recipe courtesy of Bobby Flay