POPEYE'S PORK AND CHERRY PIZZA
Yield: 1 (12-inch) pizza
• Pre-baked pizza crust -- 1 (12-inch)
• Dried tart cherries -- 1/2 cup (3 ounces)
• Butter --
• Onions, sliced thin -- 1 1/2 cups (6 ounces)
• Fresh spinach, stems removed, packed -- 1 quart (8 ounces)
• Olive oil -- 1 tablespoon (1 fluid ounce)
• Pork tenderloin, cooked and sliced thin -- 1 1/2 cups (6 ounces)
• Mozzarella cheese, grateParmesan cheese, grated -- 1 cup (4 ounces)
• Parmesan cheese, grated -- 1/2 cup (2 ounces)
• Bacon, cooked and crumbled -- 1/4 cup (1 ounce)
• Scallion, chopped -- 1 tablespoon (1/2 ounce)
DIRECTIONS:
1. Sauté onions in butter until caramelized; let cool.
2. Sauté spinach in butter until wilted; squeeze out extra liquid; let cool.
3. Brush olive oil evenly over pre-baked pizza crust. Spread onions and spinach over pizza crust.
4. Arrange cherries and slices of pork over onions and spinach. Sprinkle mozzarella and Parmesan cheese over all.
5. Bake at 450° F in a standard oven 7 to 9 minutes, or until cheese melts. Garnish with bacon and scallion before serving.
6. Serve as an appetizer or main course.
pizza recipes
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org/
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