Spiced Pork Flatbread with Caramel Sweet Potato Pizza Sauce

  • Author: The Kitchen Whisperer
  • Yield: 4-6 1x

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Caramel Sweet Potato Pizza Sauce

  • 1/2 cup heavy cream
  • 112-ounce bag Goetze’s Caramel Apple Creams®
  • 1 tsp oregano
  • 3/4 tsp basil
  • 3/4 tsp red pepper flakes
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • I cup roasted sweet potato (about 1 large potato)
  • 3/41 cup water


  • 1 1/2 lbs pork tenderloin, patted dry
  • 1 Tbl cracked black pepper
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp oregano

Pizza and Toppings

  • 1 cup crumbled feta
  • Arugula
  • 12 pears, peeled and cubed
  • Olive oil
  • 410” round Prepared Flatbread or Naan pizza shells
  • Red Pepper flakes
  • Black Pepper


  1. Preheat the oven to 425F, rack in the middle. Line a rimmed baking pan with foil and place a cooling rack inside.
  2. In a bowl, mix the seasonings for the pork. Coat the pork on all sides with the herb mixture, place the pork on the pan and roast for 40-50 minutes or until the internal temperature reads 145F. Remove from the oven and loosely tent. Reduce the heat on the oven to 400F.
  3. While the pork is roasting, make the sauce. In a medium saucepan over low heat, add the cream and 20 Caramel Apple Creams® (save the rest for snacking!). Stir until melted and creamy. Add in the potato, sauce seasonings and 3/4 cup of water. Stir gently to combine.
  4. Using an immersion blender (or pour into a stand blender) mix the ingredients until smooth, creamy and spreadable. If it is too thick, add a bit more water. The mixture should not be runny but should spread out easily like pizza sauce. Taste for seasoning. Set aside.
  5. Peel the pears and chop into 1/2” chunks. Next slice the pork into 1/4” slices.
  6. To assemble the pizza, place the flatbread or naan shells onto a pizza screen or baking sheet. Top the pizzas with a 1/4 cup off prepared sauce spreading it about to 1/2” from the edge.
  7. Top with slices of pork, chunks of pear, and feta. Bake for 8-12 minutes or until the crust is slightly crispy and the feta has softened.
  8. Remove from the oven, plate and top with fresh arugula, red pepper flakes, fresh black pepper and a drizzle of olive oil.
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