Grilled Pizzas with Herbed Pork and Brussels Sprouts Recipe | Yummly

Grilled Pizzas with Herbed Pork and Brussels Sprouts

PORK
22Ingredients
60Minutes
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Grilled Pizzas with Herbed Pork and Brussels Sprouts

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Ingredients

US|METRIC
16 SERVINGS
  • 1 lb. boneless pork chops (about 3/4-inch thick)
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh oregano (or 2 teaspoons dried oregano)
  • 2 cloves garlic (minced)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • pizza doughs (Homemade or store-bought)
  • 3 cups Fontina (fontinella cheese, shredded, 12 ounces)
  • 6 Tbsp. Parmesan cheese (freshly grated)
  • fresh oregano (Chopped, for serving, about 1 tablespoon)
  • hot red pepper flakes (for serving, about 1 teaspoon)
  • balsamic reduction (Store-bought, for serving, optional)
  • 3 cups flour (plus more as needed and for rolling out)
  • 2 1/4 tsp. instant yeast (or bread-machine yeast, 1 envelope)
  • 1 tsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. extra-virgin olive oil (plus more for bowl)
  • 1 cup cold water (as needed)
  • 1 Tbsp. extra-virgin olive oil
  • 12 oz. brussels sprouts (ends trimmed, thinly sliced in a food processor or by hand, about 4 cups)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
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    Directions

    1. To make homemade pizza dough: Pulse flour, yeast, sugar and salt in food processor to combine. Add oil.With machine running, gradually add enough water through feed tube until dough forms a rough ball that rides on top of blade.(Feel dough, and add 1 tablespoon flour if too wet, or 1 tablespoon water if too dry.)Process for 45 seconds to knead dough.(To make by hand: combine water, oil, yeast, sugar and salt in large bowl.Gradually stir in enough flour to make a stiff, sticky dough.Turn out onto floured work surface and knead, adding more flour as needed, until dough is soft, supple and slightly sticky, 8 to 10 minutes.)
    2. Gather dough into a ball.Place in oiled medium bowl and turn to lightly coat with oil.Cover with plastic wrap and let stand in a warm place until doubled, about 1 1/4 hours.(If desired, let covered dough rise in refrigerator for 16 to 24 hours.Bring to room temperature before using.)
    3. To marinate pork: Combine oil, oregano, garlic, salt, and pepper in one-gallon sealable plastic bag.Add pork, close bag, and coat with marinade.Refrigerate for 1 to 2 hours.Let stand at room temperature for 15 minutes before grilling.
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