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Italian-Spiced Pork Pizza
with Sautéed Onion & Bell Pepper
55 MIN
3 Servings
From the Test Kitchen
Tonight’s crowd-pleasing pizza is classic Italian-American comfort food at its best. To achieve the traditional flavors of Italian sausage, we’re cooking ground pork with a blend of spices including fennel seeds, oregano, and hot red pepper flakes, then mixing in whole datterini tomatoes—whose Italian name means “little dates,” referring to their small size and sweet flavor. Sautéed onion and green bell pepper round out the pizza with another aromatic layer.
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NutritionPER SERVING
-
Calories800 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- 1 lb Plain Pizza Dough
-
1 14-Ounce Can Datterini Tomatoes
- 4 oz Fresh Mozzarella Cheese
- 2 cloves Garlic
- 1 Green Bell Pepper
- 1 Yellow Onion
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1 Tbsp Italian Pork Spice Blend (Garlic Powder, Dried Oregano, Whole Fennel Seeds, Whole Dried Parsley, Crushed Red Pepper Flakes, & Ground Black Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Drain the tomatoes; discard the liquid. Peel and thinly slice the onion. Cut off and discard the stem, ribs, and seeds of the bell pepper; medium dice. Tear the cheese into bite-sized pieces.
2
Cook the pork:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom) and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Leaving any drippings in the pan, transfer to a plate. Carefully drain off and discard the drippings from the pan. Return the cooked pork to the pan. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally and gently smashing the tomatoes with the back of a spoon, 2 to 4 minutes, or until slightly thickened and saucy. Transfer to a plate. Wipe out the pan.
3
Cook the onion & bell pepper:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bell pepper and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.
4
Prepare the dough & assemble the pizza:
While the onion and bell pepper cook, lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked pork and cooked onion and bell pepper. Evenly top with the cheese.
5
Bake the pizza:
Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.
6
Plate your dish:
Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Divide 2/3 of the baked pizza between 2 dishes (you will have extra). Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Drain the tomatoes; discard the liquid. Peel and thinly slice the onion. Cut off and discard the stem, ribs, and seeds of the bell pepper; medium dice. Tear the cheese into bite-sized pieces.
2
Cook the pork:
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom) and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add the garlic and cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Leaving any drippings in the pan, transfer to a plate. Carefully drain off and discard the drippings from the pan. Return the cooked pork to the pan. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally and gently smashing the tomatoes with the back of a spoon, 2 to 4 minutes, or until slightly thickened and saucy. Transfer to a plate. Wipe out the pan.
3
Cook the onion & bell pepper:
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the bell pepper and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat; season with salt and pepper to taste.
4
Prepare the dough & assemble the pizza:
While the onion and bell pepper cook, lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a 1/4-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked pork and cooked onion and bell pepper. Evenly top with the cheese.
5
Bake the pizza:
Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is golden brown. Remove from the oven and let stand for at least 2 minutes.
6
Plate your dish:
Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Divide 2/3 of the baked pizza between 2 dishes (you will have extra). Enjoy!
Tips from Home Chefs