Boboli Topping

Here’s a clever way to turn a Boboli crust and some leftover pork roast into a quick, gourmet flatbread. The topping is a sweet-savory tangle of sliced pork and apples, that classic autumn pairing, brightened with orange and warmed with a little chili.

The glaze is what makes it. Dijon mustard, fresh ginger, orange juice and zest, chili powder and a touch of brown sugar come together into a sweet, tangy, gently spicy sauce. The apples cook down soft in it until they’re glossy and tender, soaking up all that flavor.

The pork goes in last, just to warm through. Since it’s already cooked roast, a quick heat keeps it juicy rather than drying it out.

Pile the mixture onto a warmed Boboli shell and cut it into quarters. It works as a light main, a snack, or party finger food, and it comes together in minutes.

Kitchen Tips

• Cook the apples until soft and glazed before adding the pork. They need the time; the already-cooked pork doesn’t.
• Add the roast pork just to heat through. Overcooking dries out meat that’s already been cooked once.
• Warm the Boboli crust before topping so it stays soft and pliable rather than cracking.

Variations

• Use leftover ham, turkey or chicken in place of the pork.
• Add a handful of shredded cheese over the top and broil briefly until melted.
• Swap a naan, pita or pre-baked pizza crust for the Boboli.