Prague Spring Pizza
Source of Recipe
Cloverdale Foods
List of Ingredients
8 2-oz. boneless pork chops, thin cut
1/2 cup olive oil
4 garlic cloves, crushed
Salt, to taste
1 teaspoon black pepper
2 cups seasoned flour
1/4 cup diced shallots
1 cup fresh bread crumbs
1 tablespoon chopped fresh basil
1 teaspoon oregano
1 1/2 cups sauerkraut, rinsed and drained
1 cup Parmesan cheese, grated
8 tomato slices
8 pepper rings
8 large mushroom caps
1 quart pizza sauce
8 slices Swiss cheese
Pizza Dough (recipe follows)
Recipe
Flatten pork chops gently with a meat mallet. Heat oil in large sauté pan; sauté garlic and season pork with salt, pepper and seasoned flour. Sauté pork until just pink. Remove from pan; add shallots and sauté; remove from heat and add bread crumbs, basil, oregano and sauerkraut. Toss gently. When mixture is cool, add Parmesan. Place sauerkraut-cheese base evenly over Pizza Dough. Add the 8 pork chops, spreading evenly. Top each chop with a slice of tomato and a pepper ring; place mushroom cap in the center. Season with salt and pepper. Top each cutlet stack with 1/2 cup pizza sauce and a slice of Swiss cheese. Bake in a 350 degrees F. oven for one hour. Remove from pan and cut into 8 pieces. Pizza Dough: Place 2 1/2 cups flour, 1/2 teaspoon salt and 1 1/4 cups rinsed & drained sauerkraut in large bowl; toss; add 2 tablespoons olive oil and toss well. Place 1 teaspoon yeast in 1 cup warm water; let stand 5 minutes. Add to flour base and mix to combine. Knead dough lightly 20 times. Grease bowl and let rise to double. Punch down and roll out; place dough in a 10 1/2 x 14-inch sheet pan.
Servings: 8
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