Today is the final day of The Gluten-Free Pizza Fest 2011. Over the course of two weeks, I have been posting gluten-free pizza recipes. I hope my choice of toppings has inspired you to get in the kitchen and whip up a delicious pizza pie. If you’ve learned one thing, pizza doesn’t have to be just cheese, tomato and pepperoni (although simple is good); the toppings for pizza are endless. Just like this unique pizza we have today: Spicy Southwest Pork Pizza with a black bean puree for the spread.
If you live in Austin, make sure and tune into KEYE TV today between 4-5 p.m. to watch Karen Morgan of Blackbird Bakery represent The Gluten-Free Pizza Fest and give some more information regarding our party. It is going to be a huge hit. I will have more information about the event, and hopefully my first “vlog” about the party on Monday. Cheers!
Southwest Pork Pizza
Makes 1 pizza, with leftover pork
- 1 pizza crusts, homemade or pre-made
- 1 lb. pork tenderloin (you will end up using four ½ inch slices)
- 1 can black beans, drained
- 1 shallot
- 2 cloves garlic
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt and pepper, for black bean spread
- 1/8 teaspoon cumin, for black bean spread
- 1/8 teaspoon paprika, for black bean spread
- ¼ teaspoon coriander, for black bean spread
- ¼ teaspoon salt for one side of pork, 1/8 teaspoon for other side
- ¼ teaspoon black pepper, for each side of pork
- ¼ teaspoon garlic powder, for each side of pork
- ¼ teaspoon cumin, for each side of pork
- 1 Anaheim chile, remove seeds and roast
- 1 jalapeno, remove seeds and roast
- 2 cups Mexican blend shredded cheese
- handful cilantro, minced
Pre-heat oven to 425 degrees Fahrenheit. Place pork tenderloin in casserole dish. Sprinkle salt, pepper, garlic powder and cumin on both sides. Drizzle olive oil over pork and bake in oven for 1 hour. Pork should be slightly pink when done. Slice 4-5 half inch slices and place in food processor. Pulse to shred the pork, set aside. In a food processor, add black beans, shallot, garlic, salt, pepper, paprika, cumin, coriander, olive oil. Pulse till smooth. Spread black bean mixture onto pizza crusts. Top with shredded pork. Over the stovetop flame (medium-high), using melt-proof utensils, roast chile and jalapeno till slightly charred on all sides. Let cool, slice tops off and scoop out seeds. Add chile and jalapeno to food processor and pulse till they are chopped. Top pizza with peppers. Add cheese and bake until pizza crusts are golden brown and cheese is melted. Top with fresh cilantro.
This is the tenth and final recipe installment for The Gluten-Free Pizza Fest 2011, hosted by ATX Gluten-Free. All pizza crusts kindly provided by Gluten-Free Kneads. Find where they are sold in Austin, or buy online here.