Mindful Sodexo 
Pizzetta layered with pork tenderloin, broccoli raab, peaches, goat, and Parmesan cheese and drizzled with balsamic glaze.
Nutrition Facts:
Calories: 260, Carbs: 31g, Protein: 19g, Fat: 9g, Sat. Fat: 3g, Cholesterol: 35mg, Sodium: 490mg, Fiber: 4g
Prep Time: 10 to 15 minutes, plus 15 to 20 minutes of resting time Cook time: 34 to 40 minutes Yield: 4 servings; 1 pizzetta each
Sweet Italian Pizzetta
Italian Pork Tenderloin
- ¼ teaspoon ground black pepper
- ¼ teaspoon Kosher salt
- ¼ teaspoon granulated garlic
- ¼ teaspoon granulated onion
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon ground fennel
- 6 to 8 ounces of pork tenderloin, trimmed
- 1 ¼ teaspoon extra virgin olive oil
Pizza Sauce
- ¾ cup no added salt diced tomatoes
- 1/8 teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon finely chopped fresh oregano or 1 pinch dried oregano leaves
- 1/8 teaspoon onion powder
- 1 small basil leaf, thinly sliced, or 1 pinch of dried basil leaves
- 1 pinch ground black pepper
- 1 pinch crushed red pepper flakes
Sweet Italian Pizzetta
- 1 cup chopped broccoli raab or rapini
- 1 teaspoon Italian seasoning
- 4 whole wheat flatbreads, approximately 4-inch x8-inch or whole grain pocketless Greek pita or whole grain naan
- ¼ cup diced peaches
- ¼ cup crumbled goat cheese
- 2 Tablespoons and 2 teaspoons shredded Parmesan cheese
- 1 Tablespoon and 1 teaspoon store-bought balsamic glaze
To Prepare Italian Pork Tenderloin:
- 1. Combine pepper, salt, granulated garlic and onion, Italian seasoning, and ground fennel in a bowl. Mix until well combined.
- 2. Evenly rub oil over the entire tenderloin. Rub each tenderloin with the seasoning mixture. Cover and hold refrigerated overnight to marinate. Discard any leftover juices when ready to cook.
- 3. Place marinated tenderloins on a hot grill or grill pan. Cook for 3 to 4 minutes on each side or until well-marked. Remove from grill, and place onto a sheet tray.
- 4. Roast in a preheated 400-degree Fahrenheit convection (450-degree Fahrenheit standard oven) oven for 18 to 20 minutes or until fully cooked. Allow to sit for 10 to 15 minutes before dicing into ¼-inch pieces.
To Prepare Pizza Sauce:
- 1. In a blender, pulse tomatoes lightly to crush. Transfer to a bowl.
- 2. Combine all ingredients until well-blended. Cover, and place in refrigerator until ready to use.
To Prepare Sweet Italian Pizzetta:
- 1. Blanch broccoli raab in boiling water for 1 to 2 minutes or until bright green. Shock in an ice bath and drain well. Dice into ½-inch pieces. Toss with Italian seasoning. Cover, and place in refrigerator until ready to use.
- 2. Preheat a convection oven to 350 degrees Fahrenheit (or standard range to 400 degrees Fahrenheit).
- 3. Evenly spread 2 Tablespoons pizza sauce to ¼-inch from the edge of each flatbread.
- 4. In order, evenly top with:
- 1/4 cup diced pork
- 1/4 cup seasoned broccoli raab
- 2 Tablespoons diced peaches
- 1 Tablespoon crumbled chevre cheese
- 2 teaspoons shredded Parmesan.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 5. Place in the preheated oven. Bake for 10 to 12 minutes or until the cheese melts. Remove from oven.
- 6. Evenly drizzle 1 teaspoon of balsamic glaze over cooked pizzetta and garnish with 1 Tablespoon chopped fresh cilantro.
- 7. Cut as desired. Enjoy immediately!
