Red Meat Allergy Friendly Garlic Parmesan Pork Pizza with Crispy Garlic

Total time1 hr 50 min

Prep time30 min

Cook time20 min

Red Meat Allergy Friendly Garlic Parmesan Pork Pizza with Crispy Garlic

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Ingredients

4 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp sugar
¾ cup warm water (105–110°f / 40–43°c)
2 cups all-purpose flour, plus more for dusting
1 tsp kosher salt
1 tbsp olive oil

For the crispy garlic

8 cloves garlic, thinly sliced
3 tbsp olive oil

For the pork topping

½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ tsp fennel seeds
½ tsp dried oregano
¼ tsp red pepper flakes
¼ tsp black pepper
½ tsp kosher salt

For the garlic Parmesan sauce

3 tbsp unsalted butter
3 cloves garlic, minced
1 tbsp all-purpose flour
¾ cup whole milk
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
¼ tsp kosher salt

For assembly

1 ½ cups low-moisture mozzarella cheese, shredded
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the yeast, sugar, and warm water in a large mixing bowl and let stand for 5–8 minutes, until foamy and fragrant.
2
Add 2 cups flour, 1 tsp kosher salt, and 1 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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