Santa Fe Pizza

Food Service Search Staff

INGREDIENTS:3 lbs. pork tenderloin
1 ½ cups California ripe olives, sliced
1 ½ qts. pureed pinto beans
3 cups salsa
2 Tbsp. ground cumin
24 pizza dough rounds, 8ö each
1 ½ cups cilantro, chopped
4 ½ quarts Monterey jack cheese
1 ½ quarts green chili strips
3 quarts California ripe olives
1 ½ cups sour creamDIRECTIONS:Preheat oven to 375¦F. Cut pork tenderloin into thin 1-inch strips. Combine next four ingredients in food processor with metal blade. Pulse/chop until pureed. Transfer to small bowl. Spread 1/3 cup pureed mixture over each pizza dough round. Top each pizza with 1 Tbsp. chopped cilantro, 2 oz. pork strips, 3/4 cup cheese and ¼ cup mild chili strips. Sprinkle each pizza with
½ cup sliced ripe olives. Place pizzas on baking sheets treated with non-stick spray. Bake for 12-15 minutes, or until pizzas are bubbly and golden brown. Finish each pizza with 1 Tbsp. dollop of sour cream.SERVINGS:24 10-ounce servingsPHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES