Pork and Kalamata Flatbreads

  • Prep Time: 10 minutes
  • Cook Time: 26 minutes
  • Serves: 6 flatbreads


  • 1 Smithfield® Roasted Garlic and Cracked Pepper Pork Tenderloin, cut into 3/4-inch cubes
  • 1 tablespoon extra-virgin olive oil
  • 1 (13.8-oz.) can refrigerated pizza crust dough
  • 3/4 cup sliced sun-dried tomatoes in olive oil
  • 1/2 cup sliced Kalamata olives, drained
  • 1 teaspoon crushed dried rosemary


  1. Heat oven to 400°F. Heat olive oil in a large skillet over medium-high. Stir fry pork 8 to 10 minutes or until well browned.
  2. Unroll pizza dough and press out onto a greased sheet pan (about 18"x13"), cut into 6 rectangles.
  3. Drain tomatoes, reserving oil. Brush tops of flatbreads with sundried tomato oil. Top with pork, drained tomatoes, olives and rosemary pressing down lightly with fingertips into dough.
  4. Bake at 400°F. for 18 to 21 minutes until edges are golden brown.
  5. Remove from oven, drizzle remaining sundried tomato oil (about 1 tablespoon) evenly over flatbreads; let stand on baking sheet 2 minutes before serving.