Grilled Pizzas with Herbed Pork & Brussels Sprouts

Total Time:
1 hr
30 min
30 min

8 servings

  • 1 pound boneless pork chops, about 3/4-inch thick
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh oregano, chopped, or 2 teaspoons dried oregano
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Store-bought or homemade pizza dough (recipe below)
  • 3 cups Italian Fontina or fontinella cheese, shredded (12 ounces)
  • 6 tablespoons freshly grated Parmesan cheese
  • Chopped fresh oregano, for serving (about 1 tablespoon)
  • Hot red pepper flakes, for serving (about 1 teaspoon)
  • Store-bought balsamic glaze, for serving (optional)
  • Brussels Sprouts:
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces Brussels sprouts, ends trimmed, thinly sliced in a food processor or by hand (about 4 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Homemade Pizza Dough:
  • 3 cups unbleached flour, plus more as needed and for rolling out
  • 2 1/4 teaspoons (1 envelope) instant or bread-machine yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil, plus more for bowl
  • 1 cup cold water, as needed
  • To marinate pork: Combine oil, oregano, garlic, salt and pepper in one-gallon sealable plastic bag. Add pork, close bag and coat with marinade. Refrigerate for 1 to 2 hours. Let stand at room temperature for 15 minutes before grilling.

  • Prepare outdoor grill for direct cooking with medium-high heat (about 400 degrees F.). Brush grill grates clean. Remove pork from marinade, shaking off excess oil. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 6 to 8 minutes. Transfer to carving board and let cool. Chop pork into a 1/2-inch dice and transfer to a bowl.

  • To grill pizzas: Cut 5 squares of parchment paper about 9 inches square each. Punch down dough and cut into four equal pieces. Shape dough into balls, place on work surface, loosely cover with plastic wrap and let stand 10 minutes. On very lightly floured work surface, roll and stretch each dough portion into 7- to 8-inch rounds (makes 4 pizzas). Place each round on a parchment square. Stack rounds on paper on large baking sheet. Loosely cover with plastic wrap.

  • Brush grill grate clean. In batches if necessary, transfer dough rounds from parchment onto grill, discarding parchment. Grill, with the lid closed, occasionally rotating rounds, until underside is seared with grill marks, 2 to 3 minutes. Adjust heat as needed - do not burn the dough!

  • Flip dough rounds and top with one-quarter each of Brussels sprouts and pork, followed by the Fontina and Parmesan cheese. Cover and continue cooking with the lid closed, occasionally rotating dough rounds so they don't stick, until undersides are golden brown, 3 to 4 minutes more.

  • Remove from grill. Sprinkle with oregano and red pepper flakes, drizzle with balsamic glaze, if using, and serve immediately.

Brussels Sprouts:
  • To cook Brussels sprouts: Heat oil in large skillet over high heat. Add Brussels sprouts and cook, stirring often, until lightly browned, about 4 minutes. Add 2 tablespoons water and cook until crisp-tender, about 2 minutes more. Season with salt and pepper. Transfer to bowl and let cool.

  • Nutritional Information per Serving (includes homemade pizza dough)

  • Calories: 520 calories

  • Fat: 25g

  • Saturated Fat: 10g

  • Cholesterol: 90mg

  • Sodium: 1000mg

  • Carbohydrates: 42g

  • Protein: 31g

  • Fiber: 4g

Homemade Pizza Dough:
  • Pulse flour, yeast, sugar and salt in food processor to combine. Add oil. With machine running, gradually add enough water through feed tube until dough forms a rough ball that rides on top of blade. (Feel dough, and add 1 tablespoon flour if too wet, or 1 tablespoon water if too dry.) Process for 45 seconds to knead dough. (To make by hand: combine water, oil, yeast, sugar and salt in large bowl. Gradually stir in enough flour to make a stiff, sticky dough. Turn out onto floured work surface and knead, adding more flour as needed, until dough is soft, supple and slightly sticky, 8 to 10 minutes.)

  • Gather dough into a ball. Place in oiled medium bowl and turn to lightly coat with oil. Cover with plastic wrap and let stand in a warm place until doubled, about 1 1/4 hours. (If desired, let covered dough rise in refrigerator for 16 to 24 hours. Bring to room temperature before using.)

  • Nutritional Information per Serving

  • Calories: 210

  • Fat: 4g

  • Saturated Fat: 0.5g

  • Cholesterol: 0mg

  • Sodium: 290mg

  • Carbohydrates: 37g

  • Protein: 5g

  • Fiber: 2g

Serving suggestions: To go with your pizza, toss a green salad with olive oil vinaigrette, mixing in lots of Italian ingredients like olives, roasted red peppers and giardinera (marinated vegetables). These white pizzettes are very versatile. In fact, you can substitute many other cuts of cooked pork (roast loin, pulled shoulder, grilled ribs of any kind) with other vegetables (always cooked vegetables), cheese and herbs.

Additional flavor profiles include:

Sliced pork loin roast, zucchini, mozzarella and basil

Pulled pork shoulder, corn kernels, cheddar and chives

Chopped pork loin chops, roasted red peppers, provolone and rosemary

Sliced pork tenderloin, eggplant, mozzarella/provolone combination and basil

Chopped cooked bacon, spinach (thawed and squeezed frozen works well), ricotta/mozzarella and oregano

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