Mindful Sodexo 
Pizzetta layered with pork tenderloin, broccoli raab, peaches, goat, and Parmesan cheese and drizzled with balsamic glaze
Nutrition Facts:
Calories: 280, Carbs: 31g, Protein: 19g, Fat: 9g, Sat. Fat: 3g, Sodium: 510mg, Fiber: 4g
Prep Time: 10 to 15 minutes Cook time: 34 to 40 minutes, plus 15 to 20 minutes of resting time Yield: 4 servings; 1 pizzetta per serving Difficulty level: Intermediate
Sweet Italian Pizzetta
Ingredients
Prepare
Sweet Italian Pizzetta
- 1 cup chopped broccoli raab or rapini
- 1 teaspoon Italian seasoning
- 4 (6-inch) whole grain flatbreads
- 1/2 cup Pizza Sauce
- 6 ounces Italian Pork Tenderloin, cut into 1/2-inch pieces
- 1/2 cup diced peaches
- 1/4 cup crumbled goat cheese
- 8 teaspoons shredded Parmesan cheese
- 4 teaspoons balsamic glaze
- 1. Briefly cook the broccoli raab in boiling water or the microwave for 1 to 2 minutes or until bright green. Shock the broccoli raab in an ice bath and drain well. Dice it into 1/2-inch pieces. Toss it with Italian seasoning. Cover, and place in refrigerator until ready to use.
- 2. Preheat the oven to 400 degrees Fahrenheit.
- 3. Evenly spread 2 tablespoons of pizza sauce to 1/4-inch from the edge of each flatbread.
- 4. In order, evenly top each flatbread with:
- 1/4 cup diced pork
- 1/4 cup seasoned broccoli raab
- 2 tablespoons diced peaches
- 1 tablespoon crumbled chevre cheese
- 2 teaspoons shredded Parmesan.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 5. Bake the pizzetta for 10 to 12 minutes or until the cheese melts. Remove it from the oven.
- 6. Evenly drizzle 1 teaspoon of balsamic glaze over cooked pizzetta.
- 7. Cut as desired. Enjoy immediately!
Italian Pork Tenderloin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon ground fennel
- 6 to 8 ounces of pork tenderloin, trimmed
- 1 1/4 teaspoon extra virgin olive oil
- 1. Preheat the oven to 450 degrees Fahrenheit. In a bowl, combine the pepper, salt, granulated garlic and onion, Italian seasoning, and ground fennel. Mix until well combined.
- 2. Evenly rub the oil and seasoning mixture over the pork tenderloin. Cover and refrigerate overnight to marinate. Discard any leftover juices when you are ready to cook the pork.
- 3. Place the marinated pork on a hot grill or griddle. Cook for 3 to 4 minutes on each side or until it is well-marked. Remove the pork from the grill and place it onto a baking sheet.
- 4. Roast the pork in the oven for 15 to 20 minutes at 450 degrees Fahrenheit until it is fully cooked. Allow it to sit for 10 to 15 minutes before dicing it into 1/2-inch pieces.
Pizza Sauce
- 3/4 cup no added salt diced tomatoes
- 1/8 teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon finely chopped fresh oregano or 1 pinch dried oregano leaves
- 1/8 teaspoon onion powder
- 1 small basil leaf, thinly sliced, or 1 pinch of dried basil leaves
- 1 pinch ground black pepper
- 1 pinch crushed red pepper flakes
- 1. In a blender, pulse the tomatoes lightly to crush them. Transfer the tomatoes to a bowl.
- 2. Combine all ingredients and mix until well-blended. Cover and place in refrigerator until ready to use.
Chef Tips:
- You can make a larger batch of pizza sauce with your favorite combination of fresh and dried herbs. It will keep in the refrigerator for up to 3 days or in the freezer for 6 months to a year.
- If you are making a larger pork loin, you can cool it and keep it covered in the refrigerator for up to 3 days. Thinly shaved pork tenderloin is a classic addition to many cold sandwiches and salads.
