Italian · Dinner
Cured Pork and Chili Pizza
Thin sourdough crust topped with tangy tomato sauce infused with garlic and oregano, scattered with part-skim mozzarella and prosciutto, then baked until crisp. Fresh chili and basil finish this single-serving Italian pizza, balancing salty cured pork with bright heat and herbs.
$4
12 minsPrep
9 minsCook
21 minsTotal
EasyLevel
Nutrition per serving
384Calories
35.5gProtein
10.2gFat
38.2gCarbs
4.4gSugar
2.6gFiber
2052mgSodium
58mgChol
3.8gSat Fat
435mgPotassium
170mgCalcium
2mgIron
3.4mcgVitamin B12
11mgVitamin C
Goes well with
Sparkling lemonade or Italian cream soda
local
Chianti Classico
international
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Preheat oven to 475°F. Stretch sourdough dough thin on a floured surface into a 9-inch round, translucent at the edges.
2
Warm canned tomatoes with minced garlic and oregano over medium heat for 3 minutes, stirring until sauce slightly thickens.
3
Spread tomato sauce thinly over dough, leaving a bare border, then scatter mozzarella and prosciutto evenly across the top.
4
Bake pizza at 475°F on preheated stone for 8 minutes until crust blisters, edges darken, and cheese bubbles slightly.
5
Plate
Top with sliced chili, torn basil, olive oil drizzle, and salt before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g prosciutto
- 5.2 oz150g sourdough pizza dough
- 2.6 oz74g part-skim mozzarella
- 6 tbsp45g, from a 14.5 oz can canned tomatoes
- 2 clove2 clove garlic
- 11 fresh chili
- 1 tsp1 tsp dried oregano
- a few basil leaves
- 1 tsp1 tsp olive oil
- a pinch of salt
