Thai pork satay pizza
Canned tomato sauce
Canned Thai peanut sauce
Frozen pizza crust dough
10 oz, thin prebaked
Shredded part-skim mozzarella cheese
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
1 medium, thinly sliced
2 Tbsp, fresh, chopped
Unsalted dry roasted peanuts
1½ Tbsp, chopped
- 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.
- 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.
- 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.
- 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.