This recipe was submitted by Scott’s mom, Fay Lafrage. This spicy and aromatic combination will lure the entire household into the kitchen. There are multiple ingredients in this recipe that enhance it’s flavor. One or two of the higher carbohydrate items can be eliminated to accomodate higher ketogenic ratios (pineapple and tomato sauce).
Pepperoni - Hormel Original - sliced thin into strips
Tomato Sauce - Hunts 8 oz (Basil/Garlic or Oregano)
Green Pepper, raw, chopped
Onions - raw, chopped
Black olives- sliced
Mushrooms - fresh, chopped
Pineapple - unsweetened (canned in own juice)
Olive or Canola Oil (or both)
Mozarella Cheese - shredded
Optional: Salt, pepper, garlic powder, Italian Seasoning
1In a small non-stick pan saute green pepper, onions and mushrooms in oil until tender.
2Sitr in seasonings if desired. Then remove to a separate bowl.
3In the same pan, stir-fry pepperoni for 1-2 minutes over moderate heat.
4Stir in the vegetables from the bowl.
5Stir in pineapple and sliced black olives until heat through.
6Sprinkle shredded Mozarella cheese on top then cover until cheese is melted. Serve.
SIGN UP FOR OUR NEWSLETTER