Friday, August 20, 2010

Smoky Pork French Bread Pizza

Over the last few weeks, we've been using grilled pork ribs as a meat option (since I have a few meals sized bags already grilled, lightly shredded) in my freezer. I used my Easy Rib Rub on them before grilling - and it gives them such a lovely flavor. I've still got 1/3 of a quart-sized bag of ribs left to use this week - and it's more than enough for one, but not quite enough for two. This simple twist on a flatbread pizza recipe I saw in Houlihan's is a great alternative to eating out (too expensive) and a traditional (more calorie-laden) pizza.

The only thing that can compete with the flavors in this dish are how budget-friendly it is to put together!

1 twin-loaf package of french bread ($1.19)
1 1/2 tsp. olive oil ($.10)
1 C. shredded pork ($.40)
1 tsp. cumin ($.10)
3/4 C. shredded cheddar, reduced fat ($.35)
8 thin slices provolone cheese, cut in half ($.65)
1 T. steak sauce (free after coupons)
1/3 C. BBQ sauce (free after coupons)
1 T. teriyaki marinade (free after coupons)
1/2 medium orange bell pepper, cut match-stick sized ($.16)
1 tsp. oregano ($.10)
1/4 C. parmesan, if desired ($.20)
1 T. parsley ($.05)

Whisk together steak sauce, BBQ sauce, and marinade. Cut each loaf of french bread in half lengthwise. Brush with olive oil and lightly grill (indoors or on a grill) until bread is lightly crispy on cut side (approximately 3-4 minutes).

Toss pork with oregano and cumin. Brush BBQ sauce mixture onto bread, top with pork and bell pepper. Top bread evenly with pizza (first provolone, then cheddar). Dust with parmesan if desired. Top with parsley.

Bake at 400 for 8-11 minutes.

Cut each pizza into quarters, serve with BBQ or marinara for dipping.
Serve with side salad.

Yields = 6 servings
Cost: $3.30
Cost per serving: $.55

1. Cut pieces smaller to use as an appetizer.
2. Swap in pulled chicken for the pork and basil for the oregano.
3. Make it 100% veggie by adding carmelized onions and thin sliced mushrooms in place of the pork, topping with a little minced garlic.
4. Want something more decadent? Add in fontina cheese for the provolone - it will be more expensive, but fontina would be a great addition to this recipe.
5. Make it kid friendly by using pepperoni in place of the pulled pork and cut the amount of parlsey used in half.

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