Tuscan Pork Pizzas

It’s only halfway through this Friday and I’m already thinking about what’ s for dinner tonight.  It must be something quick and easy so that I could be finished in 30 minutes. So I typed into Google “what’s for dinner today”?  and it came up with recipes from Yahoo! 7 Food. There are about 30 gourmet recipes on the first page alone, with some great images to accompany each recipe. Ohh the choices… I am liking this site.

The Tuscan Pork Pizza caught my eyes and it sounded a bit posh to me. Preparation and cooking time is 30 minutes, and that’s a big tick on my Friday night cooking check-list. Seriously, after a whole week of working, the last thing I have in mind is cooking.

After going through the ingredients, only thing I didn’t like were the olives but I thought how about adding some hot salami on the pizza? It would be a nice to have a bit of kick in it.

Finally at 5pm, I rushed out the door and stocked up on the ingredients I needed to make tonight’s pizza. I’ve never seen ‘Tuscan seasoning’ and it was my first time at trying to find it at Coles. After locating it and reading through the ingredients on the bottle, it contains: Salt, Sugar, Garlic, Pepper 12%, Rosemary 8%, Parsley 2.5%, Vegetable Oil, Herb Extracts.

Following through the cooking method was easy and straight forward, until I discovered I had forgotten to buy the most important ingredient – bocconcini. I was not happy,  but I had to use Mozzarella cheese instead. (Oh well, I had used what I could find in the fridge at the time).

Have fun and hope you enjoy it as much as I did!

For your information, the following are instructions how to make your own Tuscan reasoning if you are interested to make your own, according to the website.

You can keep fresh herbs and spices up to 6 months for 6 months.

MasterFoods Tuscan Seasoning

Yahoo! 7 Food Website:


400g pork fillet

1 tblsp Tuscan seasoning

1 tblsp olive oil

4 pita pocket bread rounds

1/3 cup pizza sauce

1 red onion, thickly sliced

1/2 cup drained semi sun-dried tomatoes, chopped

1/2 cup pitted kalamata olives

180g tub bocconcini, drained, sliced

Salt and pepper, to taste

1/4 cup chopped fresh parsley

Tomato chutney, to serve


1. Place pork, seasoning and oil in a medium bowl. Toss to coat.

2. Cook pork in a heated frying pan over a medium heat, turning occasionally, until browned all over and juices run pink to clear when a skewer is inserted. Remove from pan. Stand, covered, for 5 minutes. Cut into thin slices.

3. Place pita pockets on two oven trays. Cook in a hot oven (200C) for about 5 minutes, or until crisp.

4. Spread each pita pocket evenly with 1 tblsp of the pizza sauce. Top with pork, onion, tomatoes, olives and bocconcini. Season with salt and pepper.

5. Cook in a hot oven (200C) for a further 10 minutes, or until bocconcini is melted.

6. Sprinkle pizzas with parsley. Serve with tomato chutney

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