Pork Gorgonzola Garlic Butter Pizza Food

PORK WITH GORGONZOLA SAUCE

Steps:

• For pork:
• Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.)
• Preheat oven to 425°F. Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes.
• Meanwhile, prepare sauce:
• Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes.
• Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.

CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST

Steps:

• In large bowl, dissolve yeast in 1/4 cup lukewarm water.
• Add 1/4 cup flour and the sugar, stir together.
• Cover with plastic wrap and let rise in a warm place for 20 minutes.
• Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
• Combine the butter and garlic; mix into the dough.
• Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
• Lightly grease a large bowl, add the dough and turn to coat.
• Cover and set in a warm place until the dough is doubled in size, 1 hour.
• Punch dough down, then knead for 2-3 minutes.
• Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
• Preheat the oven to 500 degrees.
• Top the pizza dough with your favorite toppings.
• Lower the oven to 450 degrees and bake for 30 minutes.

PORK WITH GORGONZOLA SAUCE

Steps:

• In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes. , Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and let stand 5 minutes., Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes. , Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired.

CARAMELIZED ONION AND GORGONZOLA PIZZA

Steps:

• In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
• Bake for 10 to 12 minutes, or until done.