Pork fillet with grapefruit

Pizza with spinach and peppers

• 600 GRAM PORK FILLET
• 1 GRAPEFRUIT, cleaned
• 2 STEMS CELERY, chopped
• 1 ONION, chopped
• 1 GLASS WHITE WINE
• 1/2 GLASS GIN
• 4 TBSP OLIVE OIL

• 400 GRAM FLOUR
• 1 TSP SALT
• 1 TSP YEAST
• 2 TBSP OLIVE OIL
• 300 GRAM SPINACH
• 1 BOLL MOZZARELLA, sliced
• 1 RED SWEET PEPPER, sliced
• 1 ONION, sliced
• 100 GRAM GRANA PADANO CHEESE, grated
• 1/2 CUP TOMATO PUREE

Mix the white wine with the onion, oil and pepper and salt to taste and marinate the pork 4 hours. Put the pork and marinade in an oven dish and add the celery; bake the pork 30 minutes at 180 degrees Celsius. Reduce the fluid on high heat and add the gin and the grapefruit; pour this sauce over the pork.

Mix the flour with the salt, yeast, olive oil and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Stir fry the spinach until the liquid has evaporated. Stir fry the pepper and the onion 5 minutes. Mix the tomato puree with half a cup of water and pepper and salt to taste and brush this over the pizzas. Distribute the spinach on top, then the peppers and the onions, the cheese and the mozzarella. Sprinkle a little olive oil on the pizzas and bake them 15 minutes at 220 degrees Celsius.