Breaded Tenderloin Pizza

Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.

Prepare the pork: Slice pork tenderloin into 1/2-inch medallions. Place between plastic wrap and pound with a meat mallet until very thin (about 1/4-inch). The key to Indiana tenderloin is the extreme thinness.

Set up breading station: Place flour in one dish, beaten eggs in another, and breadcrumbs mixed with garlic powder and salt in a third. Dredge each cutlet in flour, dip in egg, then coat in breadcrumbs.

Fry the tenderloins: Heat oil to 350°F in a deep skillet or fryer. Fry breaded pork 2-3 minutes per side until golden brown and cooked through. Drain on paper towels. Cut into bite-sized pieces.

Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.

Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.

Assemble: Spread a thin layer of yellow mustard over the dough. Sprinkle with mozzarella cheese. Arrange breaded tenderloin pieces over the cheese.

Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is melted. The tenderloin will crisp up nicely in the oven.

Finish and serve: Remove from oven and immediately top with pickle slices and thinly sliced onion. Drizzle with additional mustard. Let rest 2 minutes, then slice and serve.