Best Recipes Ever Vol.21,Num.9 - (Page 59)

Barbecue Pork Pizza PreP Time: 15 minuTes sTarT To Finish: 35 minuTes servings: 6 1 tablespoon olive oil 1 medium red onion, halved lengthwise, sliced 1 can (11 oz) Pillsbury® refrigerated thin pizza crust 3⁄ 4 cup barbecue sauce 2 cups shredded barbecue pork (3⁄4 lb) 11⁄2 cups shredded Monterey Jack cheese (6 oz) 1 cup shredded mozzarella cheese (4 oz) Chopped fresh cilantro, if desired Chopped green onions, if desired 1 Heat oven to 425°F. Spray 15x10-inch or larger cookie sheet with cooking spray. 2 In 10-inch skillet, heat oil over medium heat. Cook red onion in oil 5 to 8 minutes, stirring occasionally, until tender. Remove from heat; set aside. 3 Unroll dough on cookie sheet; starting at center, press out dough into 15x10-inch rectangle. Spread barbecue sauce evenly over dough. Top with red onion, pork and cheeses. [ ingredient tiP ] Purchase pulled pork from your favorite barbecue restaurant and use the restaurant’s barbecue sauce as the base for this pizza. 4 Bake 15 to 16 minutes or until crust is golden brown and cheese is melted. Sprinkle with cilantro and green onions. Per Serving (1 square): Calories 462; Total Fat 19g (Saturated Fat 9g); Sodium 1425mg; Total Carbohydrate 51g (Dietary Fiber 1g); Protein 23g; exchanges: 2 Starch, 11⁄2 Other Carbohydrate, 21⁄2 Medium-Fat Meat, 11⁄2 Fat; Carbohydrate Choices: 31⁄2 BEST RECIPES EvER!  PILLSBURY 59

Table of Contents for the Digital Edition of Best Recipes Ever Vol.21,Num.9

Best Recipes Ever Vol.21,Num.9
Contents
What's in Season?
Appetizers & Snacks
Breakfast & Brunch
Main Dishes
Sides & Salads
Desserts
Index

Best Recipes Ever Vol.21,Num.9