John Myers
Herbal Fillet in Pizza Dough
The perfect herbal fillet in pizza dough recipe with a picture and simple step-by-step instructions.
- 1 role Pizza dough
- 4 tbsp Olive oil
- 450 g Pork tenderloin
- Salt
- Pepper from the grinder
- 1 branch Rosemary
- 5 Stems Thyme
- 5 Stems Oregano
- 2 Stems Basil
- 2 leaves Wild garlic fresh
- 8 Dried tomatoes in oil
- 2 tbsp Pine nuts
- 2 tbsp Grated Parmesan cheese
- Cut off any larger tendons for the filling of the pork tenderloin. Pat the fillet dry and rub with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the fillet vigorously all around and remove.
- Rinse off the herbs, shake dry and roughly chop the leaves. Drain the tomatoes, dice them into small pieces. Do not puree both with the oil and pine nuts in a blender too finely. Grate and stir in the Parmesan. Season the paste with salt and pepper.
- Preheat the oven to 220 degrees. Unroll the dough. Brush the fillet with the herb paste, place on the dough and wrap in it. Place the packet on a baking sheet with the seams facing down and brush with 1 tablespoon of oil. Bake in the oven (center) for about 15 minutes until the dough is nicely browned. Take out, let stand briefly, then cut the herb fillet into slices and serve.
- Tip 4: If you don’t like ready-made pizza dough, simply make a pizza dough yourself from 250 g flour, 1 teaspoon salt, 20 g fresh yeast, 2 tablespoons oil and 125 ml lukewarm water.
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