Pizza with smoked pork tenderloin

Name: Pizza with smoked pork tenderloin - Eftimia C.
Ingredients: pizza dough: flour; water; yeast; salt; salami; smoked pork loin; thin smoked sausage; mushrooms; green olives; pizza ketchup; cheese.

Pasta/Pizza - Pizza with smoked pork tenderloin by Eftimia C. - Recipia

Smoked Pork Tenderloin Pizza Whenever I have leftover sausages or smoked tenderloin in the fridge, I end up making this pizza. The dough isn't complicated, just basic ingredients, and it doesn't take me long to put everything together. If I also have mushrooms or olives at home, I use them without hesitation. When it's ready, I take the pizza out of the oven, cut it directly on the tray, and it's almost gone before I can set the plates. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 20 minutes + 40 minutes dough resting Baking time: 30-40 minutes Servings: 1 large tray (2-3 servings) Difficulty: easy Recipe type: homemade pizza, quick, using leftover cold cuts Ingredients For the dough: Flour – 300 g Water – about 180 ml (add as needed) Yeast – 7 g (a small packet, fresh or dry) Salt – 1 teaspoon For the topping: Pizza ketchup – 3-4 tablespoons Salami – 100 g, thinly sliced Smoked pork tenderloin – 100 g, sliced Thin smoked sausage – 1 small piece (about 60 g), sliced Fresh or canned mushrooms – 100 g, sliced Green olives – 40 g, sliced or whole without pits Cheese – 150 g, grated Preparation Method 1. In a bowl, put the flour and salt. Separately, dissolve the yeast in a little warm water, then pour it over the flour. Mix with your hand or a spoon. If the dough is too dense, add a little more water until it becomes soft but not sticky. 2. Cover the bowl and let the dough rest for about 40 minutes at room temperature. It doesn't have to double in size, but it will become more elastic. 3. Sprinkle a little flour on the table. Take the dough out and roll it out with a rolling pin to cover the baking tray or to give it a round shape. Usually, I roll it out directly on the baking paper. 4. Spread the pizza ketchup on the dough, almost to the edges. Don't put too much, just enough to cover. 5. Layer the slices of salami, sausage, and smoked tenderloin. Don't overcrowd, but don't leave large gaps either. 6. Sprinkle the sliced mushrooms, then the olives, to taste. 7. Finally, add the grated cheese to hold all the ingredients together. 8. Place the tray in the preheated oven at 180-200°C. For me, it takes about 35 minutes, but I check to see that the edges are slightly browned and the cheese is melted. 9. Take it out, let it rest for 2 minutes, and cut into slices. Why I make this recipe often This pizza is among the simplest, and I've never had issues with the dough. It's perfect when I want to quickly use up some cold cuts or when I don't feel like ordering. It's filling, enough for two or even three people, and the toppings can vary based on what I find in the fridge. Tips and Variations Tips 1. Don't add all the water at once to the dough. Add gradually to avoid it becoming too soft. 2. If you have fresh yeast, you can use it without worries. Dissolve it in warm water as well. 3. If the tray is thin, I recommend using baking paper to prevent sticking. 4. Check the pizza after 30 minutes to prevent burning at the edges. 5. If you want a thinner crust, roll the dough as thin as possible. For a fluffier crust, leave it thicker. Substitutions 1. The pizza ketchup can be replaced with simple tomato sauce. 2. Canned mushrooms can be swapped for fresh ones, sliced thin. 3. Green olives can also be replaced with black olives. 4. The cheese can be as simple as you like, or you can use semi-hard cheese. 5. The cold cuts depend on what you have: salami, ham, or even leftover roast. Variations 1. You can add finely chopped onion or bell pepper if you prefer. 2. For a spicier taste, add a few slices of hot pepper on top. 3. If you want a richer pizza, sprinkle a little more cheese on top just 5 minutes before taking it out. Serving Ideas 1. Serve hot, directly from the tray. 2. Goes well with a simple green salad or pickles. 3. If there are leftovers, you can take it to go the next day. Frequently Asked Questions 1. Can the dough be made a day in advance? Yes, if you keep it in the fridge and take it out an hour before rolling it out. It will be just as good. 2. Can I make pizza without mushrooms? Sure. You can omit them or replace them with bell peppers or onions, according to preference. 3. Is the crust fluffy or thin? It depends on how thin you roll it. I usually make it neither too thin nor too thick, but you can easily adjust it to your liking. 4. Can it be made without an electric oven? Yes, it can also be made in a gas oven, just make sure to check that it doesn't burn on the bottom. The temperature remains about the same. 5. What do I do if I don't have cheese? Any cheese that melts easily can work. You can even use thin slices of fattier cheese. Nutritional Values Estimated, for one serving (1/3 of the large pizza): Calories: about 550-600 kcal Protein: 28-32 g Fat: 25-30 g Carbohydrates: 60-65 g Values vary depending on the type and amount of cold cuts and cheese used. Homemade pizza with cold cuts tends to be quite filling, with enough protein and fat, especially from the cheese and meat. Storage and Reheating Pizza can be stored in the fridge, covered, for up to two days. For reheating, put a slice directly in a pan or in the oven for a few minutes. It doesn't stay crispy for long, but it can be eaten cold if needed. If there are leftovers, I don't recommend keeping it for more than two days, as it will lose its texture.

Pizza with smoked pork tenderloin

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