Recipe courtesy of National Pork Board

Grilled Pizzas with Herbed Pork and Brussels Sprouts

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  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 8 servings
  • Nutrition Info
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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:

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


  1. 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.
  2. 1 tablespoon extra-virgin olive oil

Cook’s Note

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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