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Chuck Burgess | Heart of Texas EC

“We love and always have homemade pizza at our house Friday nights. I make one standard and try different ideas on the second one. The pulled pork was so delicious, it has become the standard!”

1 can refrigerated pizza crust dough (13.8 ounces)
3 garlic cloves, minced
2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons olive oil
1 tablespoon store-bought sun-dried tomato bruschetta topping
12 grape tomatoes, halved and seeded
1/2 cup feta cheese, crumbled
1 1/2–2 cups chopped baby spinach leaves
1 small bell pepper, diced
2 cups shredded pepper Jack cheese
1 pound prepared pulled pork
1/4 cup grated Parmesan cheese

1. Preheat oven to 500 degrees. Cover a rimmed 11-by-17-inch metal baking sheet with parchment paper. Spread pizza crust dough evenly over parchment.

2. Mix garlic, parsley, salt, pepper, olive oil and bruschetta topping in a medium bowl. Using a spatula, smear about 2 tablespoons of the mixture over the dough until lightly oiled, leaving a half-inch border around edge.

3. Add tomatoes, feta, spinach and bell pepper to the remaining bruschetta mixture and toss to coat. Set aside.

4. Evenly spread the Jack cheese across the oiled dough. Spread the pulled pork over the cheese, breaking up any larger pieces. Spread remaining bruschetta mixture evenly on top of pork layer. Sprinkle Parmesan cheese on top.

5. Place another metal baking sheet upside down on the middle rack of the heated oven. Place the pizza pan on top of this pan and cook 12–15 minutes or until crust is golden-brown on edges and bottom. Let cool 1–2 minutes and cut into slices.

Servings: 12. Serving size: 1 slice. Per serving: 335 calories, 16 g protein, 21 g fat, 30.8 g carbohydrates, 1.74 g dietary fiber, 855 mg sodium, 6.19 g sugars, 55 mg cholesterol

May 2015 Recipe Contest Recipe Contest