Pizza Carne Recipe

Butterfly and pound

If not already butterflied, lay pork tenderloin on a cutting board. Using a sharp knife, slice horizontally through the long side to open like a book, leaving a 1/4-inch hinge so it stays connected. Open the pork flat and, using plastic wrap over the meat, gently pound with a meat mallet to an even thickness of about 1/2 inch. This creates a wide, flat 'pizza' of pork.

Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. Pat seasonings into the meat.

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter foams and oil is shimmering, add the butterflied tenderloin, presentation side down. Press gently so it makes full contact with the pan.

Pan-fry without moving 3–4 minutes until well browned. Flip and cook 3–4 minutes more until the internal temperature reaches 140°F (60°C) for a slightly pink, juicy finish, or 145°F (63°C) if you prefer minimal pink. Cooking time will vary by thickness—use an instant-read thermometer inserted into the thickest part.

Remove pork from the pan and transfer to a cutting board to rest 5 minutes. Resting finishes cooking and redistributes juices.

While the pork rests, make the fresh tomato sauce. Combine 2 cups finely chopped tomatoes, 1 tbs extra virgin olive oil, 1 minced garlic clove, and 1 tbs minced shallot in a medium bowl.

Add 6 sliced basil leaves (chiffonade), 1/2 tsp red wine vinegar, 1/4 tsp sugar (optional), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Stir gently to combine. Taste and adjust seasoning. Let sit 3–5 minutes for flavors to marry.

If you prefer a warm sauce, spoon the mixture into the still-warm skillet for 1 minute to gently warm through, then remove from heat.

Place the rested butterflied pork on a serving platter or on the cutting board. Spoon the fresh tomato sauce evenly over the surface of the pork, leaving a small border if desired.

Top the sauced pork with the sliced fresh mozzarella, arranging slices to cover most of the surface. If you prefer the cheese melted, place the pork under a preheated broiler for 1–2 minutes (rack 6 inches from heat) just until the mozzarella softens and begins to brown slightly. Watch carefully to avoid burning. Alternatively, cover the skillet with a lid for 1–2 minutes off the heat to melt the cheese with retained heat.

Sprinkle 2 tbs grated Parmesan or Pecorino over the melted mozzarella and crack 1/4 tsp black pepper across the top. Drizzle 1 tsp olive oil over everything.

Garnish with 8 fresh basil leaves torn or whole. Slice the pork into portions (about 6–8 slices) and serve immediately so cheese remains warm and pork juicy.