Prepare Herbal Pizza Combinations: Herb-Crusted Pork & Cabbage Pizza


| June/July 2011


Fennel and celery seed bring a tasty earthy flavor to lean pork, which is perfectly balanced with cabbage and fresh sage. 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

1. 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.

2. 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.

3. 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.

4. 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. 





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