|1/2||cup rice wine vinegar|
|1/4||cup creamy peanut butter|
|3||tablespoons packed light brown sugar|
|3||tablespoons low sodium soy sauce|
|4||teaspoons minced ginger|
|2||garlic cloves, minced|
|1||tablespoon peanut oil|
|1/2|| pound pork tenderloin, cut into 3/4-inch
|1|| small red bell pepper, cut into 1/2-inch
|1|| (15-ounce) refrigerated pizza dough, left
at room temperature for 30 minutes
|1|| cup shredded reduced fat mozzarella
|3||tablespoons thinly sliced green onions|
- Place a pizza stone in a cold oven and preheat to 500°F for 15 minutes or according to manufacturer’s directions.
- Whisk together the peanut butter, sugar, soy sauce, ginger, garlic and sriracha in a medium saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until slightly thickened 4 minutes. Remove from the heat.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high. Add the pork and cook, stirring occasionally, until lightly browned, 4 minutes; transfer to the saucepan with the peanut butter mixture. Return the skillet to the heat and add the remaining 1 teaspoon oil. Add the bell pepper and cook until starting to soften, 1-2 minutes.
- Roll out the dough on a lightly floured surface to a 13-inch diameter round. Transfer to a pizza peel or rimless baking sheet lightly coated with flour. Sprinkle the cheese over the dough, leaving a 1/2-inch border. Spoon the pork mixture evenly over the cheese (don’t worry if it doesn’t completely cover the surface) then sprinkle with the bell pepper. Carefully slide the pizza onto the pizza stone and bake until the crust is browned around the edges, 10-12 minutes. Remove pizza from the oven and let stand 2-3 minutes before cutting.
No pizza stone? No problem! While a pizza stone helps make the crust crispy, you can get really good results by pre-heating a regular baking sheet pan—just add a couple of minutes to the cooking time. Buy the pizza dough from your local pizza shop or at your supermarket.
Nutrition for each serving
Calories: 356, Protein: 20g, Carbohydrates: 42g, Fiber: 2g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 30mg, Sodium: 722mg