Porketta, the fennel-laden Iron Range pork roast, is good for more than just sandwiches. I like using it in pastas, tacos, and on pizza. I’ve mentioned before how my brotherin- law likes porketta sandwiches with pineapple, jalapenos, and barbecue sauce, and I felt those flavors would make a great pizza. For those who find pineapple to be an offensive pizza topping, banana peppers are a good substitute. You could also use marinara sauce in place of barbecue sauce and swap the cheese for cheddar or pepper jack.
Hawaiian Ranger Pizza
Ingredients:
1 can (13.8 ounces) refrigerated pizza dough
1/3 cup Hawaiian barbecue sauce
1 cup shredded cooked porketta, divided
1 bag (7 ounces) shredded pizza blend cheese
1 small jalapeno, thinly sliced
2/3 cup fresh pineapple chunks (about 1/4 inch thick)
1/4 cup sliced red onion, cut into 1-inch strips
Instructions:
Preheat the oven to 425 degrees F. Grease a 10.5-inch cast-iron skillet. Press the pizza dough evenly into the bottom of the skillet. Spread the barbecue sauce over the dough, leaving a 1/2-inch bare space around the edge of the dough. Top with half of the porketta, then all of the cheese. Sprinkle with the remaining porketta. Arrange the jalapeno, pineapple, and onion evenly over the top. Bake for 15-18 minutes or until the crust is deep golden brown. Cut into 8 slices.
Yield: 4 servings..
