Thai Pork Satay Pizza

Smartpoints value per serving
Total Time
22 min
8 min
14 min
The combination of pork, pineapple, and a peanut-hoisin sauce really tastes great.


canned tomato sauce

¼ cup(s)

canned Thai peanut sauce

2 Tbsp

hoisin sauce

2 Tbsp

frozen pizza crust dough

10 oz, thin prebaked

shredded part-skim mozzarella cheese

½ cup(s)

shredded carrot(s)

¾ cup(s)

canned pineapple packed in juice

8 oz, tidbits, drained and patted dry

uncooked lean only pork loin

½ pound(s), cutlets, trimmed of all visible fat, cut into thin strips

uncooked bean sprouts

½ cup(s), fresh

uncooked scallion(s)

1 medium, thinly sliced


2 Tbsp, fresh, chopped

unsalted dry roasted peanuts

1½ Tbsp, chopped


  1. Preheat the oven to 450°F. Combine the tomato sauce, peanut sauce, and hoisin sauce in a small bowl. Set aside 2 tablespoons of the sauce mixture.
  2. Spread the remaining sauce mixture on the pizza crust and place the crust on a nonstick pizza pan or baking sheet. Sprinkle with half of the cheese, then the carrot, pineapple, and remaining cheese. Bake until heated through and the cheese melts, 10–12 minutes.
  3. Meanwhile, spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the pork and stir-fry until just cooked through, about 2 minutes. Stir in 1 tablespoon of the reserved sauce and remove the skillet from the heat.
  4. Spoon the pork onto the pizza, then sprinkle with the bean sprouts. Drizzle with the remaining 1 tablespoon reserved sauce, then sprinkle with the scallion, cilantro, and peanuts. Yields 1/6 of pizza per serving.


Substitute pork tenderloin or skinless boneless chicken breasts for the pork cutlets, if you like. If pineapple tidbits in juice are unavailable, use chunks and cut them in half.To save time, buy a bag of shredded carrots from the produce section of the supermarket. Also, you can stack the pork cutlets on top of one another, then slice them crosswise into thin strips.

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