Indianapolis "Interception" Breaded Pork Tenderloin Pizza
1 12" Boboli® Original Pizza Crust
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. pepper
1 c. Italian seasoned bread crumbs
3 tbsp. vegetable oil
1/2 lb. tenderized, boneless pork tenderloin slices
1 1/2 c. shredded white cheddar or Monterey Jack cheese
Preheat oven to 450° F.
Bake time: 10 – 12 minutes
In a shallow dish, combine buttermilk, egg, salt and pepper, whisking until egg is well incorporated. Place the sliced meat into the milk mixture and let soak. While meat is soaking, add breadcrumbs to another shallow dish. Preheat oil in a large skillet over medium-high heat. Take each slice of meat out of the egg mixture and coat evenly in breadcrumbs. Shake off any excess before adding to the skillet. Brown the meat for about 2 minutes per side and remove to a paper-towel-lined plate to absorb any excess oil. Arrange the meat on the crust in a single layer and top with the cheese. Bake for 10 – 12 minutes until cheese is bubbly and crust is golden brown. Top with your favorite sandwich condiments, like shredded iceberg lettuce, diced tomato and diced white onion, before serving. Use mustard or mayonnaise as a dip.
For 8" pizza crust, use 2/3 ingredients.
Preheat grill for 10 – 15 minutes on medium-high heat. Please follow any safety instructions provided by your grill manufacturer prior to grilling. If you have a gas grill, turn off one of the burners. If you use charcoal, push charcoal to one side. Brush a dash of olive oil (or melted butter) on each side of your Boboli® pizza crust. Place the crust on the side of the grill with the burner turned off or without the charcoal. Grill the crust 2 – 4 minutes per side. Remove from grill. Add toppings, including any pre-cooked meats and vegetables and return to grill for 8 – 10 minutes. Grill until the cheese is melted (if applicable) and the crust is golden. Remove from heat, let cool for 2 minutes, and enjoy!