Tuesday, April 1, 2008

RR- You got me on this one!

Hello! My name is Jules and I receive Rachel Ray emails. (First step is admitting right??) Well most of the time I skim over them. I do like some of RR's recipes, but overall they are not very healthy. If I am going to cook at home, it had better be somewhat healthy. If not, why not just order carryout?
So anyway, I was going through my emails last week and saw something for leftover ribs. Well we had like 2lbs of leftover ribs from ED . RR had a recipe for leftover rib pizza. Intrigued I checked it out, sent to it the hubs and decided to go with it.

Sweet Onion Pork Pizza
Courtesy of Rachel Ray

2 tablespoons vegetable oil, plus more for brushing
1 red onion, thinly sliced
Salt and pepper
One 16-ounce package frozen pizza dough, thawed --> I used a thin crust Boboli
1/2 cup barbecue sauce
1/2 cup canned tomato sauce with Italian herbs
8 ounces pepper jack cheese, shredded (2 cups) --> We used a Cheddar & Monterey Jack Cheese mixture (2%)
6 to 8 leftover baby back ribs, meat shredded and bones discarded (about 1 cup meat)
2 green bell peppers, seeded and cut into thin rings --> I only used one pepper. We are not big pepper fans.


1. In a large, heavy skillet, heat the oil over medium heat. Add the onion and cook, stirring constantly, until softened and brown, 15 to 20 minutes. Season with salt and pepper and remove from the heat.
Omit this step2 if you are using a prepared crust.
2. Invert a large baking sheet and place it on a rack in the lower third of the oven; preheat the oven to 500°. Place a second inverted baking sheet on a work surface and cover with parchment paper. Stretch the pizza dough to fit the parchment, then brush with oil.
3. In a small bowl, combine the barbecue and tomato sauces. Spread the sauce over the dough, leaving a 3/4-inch border. Top with the cheese, shredded meat, bell peppers and caramelized onions.
4. Slide the pizza and parchment paper onto the preheated baking sheet and bake until the crust is golden and the cheese is bubbly, about 20 minutes.

Hubs added some slices of brisket on it, b/c lord knows we have 4lbs of that sitting in the fridge. I made a few pieces with no meat on them. Anyway, it was pretty good. And *fairly* healthy.

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