Nick’s Pick | Ground Beef Samo-zzas
with Butternut Squash, Peas & Mango Chutney
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Samosa plus pizza equals samo-zza! We’ve reorganized the filling from a favourite Indian savoury pastry into a flatbread format. Naan is the ideal base: spread each round with tomato sauce and a warm mixture of browned ground beef and green peas bathed in tandoori paste for spiciness. A layer of grated mozzarella adds some melt factor while mango chutney makes it pleasantly fruity. Top the individual pizzas with sautéed butternut squash for more veggie volume.
We will send you:
- 250g Ground beef
- 200g Diced butternut squash
- 1 Garlic clove
- 1 Onion (or shallot)
- 30g Mango chutney
- 150g Green peas
- 100ml Tomato sauce
- 10ml Tandoori paste
- 30g Grated mozzarella
- 2 Naan
Contains: Milk, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
10 g
Sodium
1950 mg
Total Carb
97 g
Sugars
24 g
Protein
44 g
Fibre
9 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, peel and mince the onion. Mince the garlic.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the beef; season with the tandoori paste and S&P. Cook, breaking up the meat, 3 to 5 min., until almost cooked through. Add the onion, garlic, peas and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the peas are warmed through and the beef* is cooked through. Transfer to a bowl and reserve the pan.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the beef, cheese and mango chutney. Bake, 7 to 9 min., until the edges of the naan are slightly golden.
Sauté the squash
Meanwhile, in the reserved pan, heat a drizzle of oil on medium-high. Add the squash and sauté, 4 to 6 min., until tender; season with S&P.
Finish & serve
Transfer the pizzas to a cutting board. Top with the squash and cut into wedges. Divide the pizzas between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
