Protein Swap | Meaty Chicago-Style Pizza
with Caramelized Onions & Kale
Cooking time
30 minutes
Servings
2/4
Calories
1090 /serving
Naples has its napoletana, New York has its thin crust and Chicago has its deep dish. Baked in a skillet, this pizza is designed to be dug into—even more so when it’s topped with meaty crumbles, generous veggies and two kinds of cheese.
We will send you:
- 250g Canadian-raised lean ground beef
- 0.5 Bunch of kale
- 3 Garlic cloves
- 50g Caramelized onions
- 100ml Tomato sauce
- 25g Grana Padano (contains rennet)
- 60g Grated mozzarella
- 454g Pizza dough
- 8g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel seeds, Italian herbs (aromatic herbs, garlic), paprika, canola oil, parsley)
Contains: Eggs • Milk • Soy • Sulphites • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
8- to 10-inch oven-safe pan (cast iron if possible)
Total Fat
42 g
Saturated Fat
14 g
Sodium
2050 mg
Total Carb
122 g
Sugars
11 g
Protein
61 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Set the dough aside to come up to room temperature.
- Mince the garlic.
- Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, toss with a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
Cook the crumbled patties
- Crumble the patties.
- In a medium pan, heat a drizzle of oil on medium.
- Add the crumbled patties, garlic and ½ the spices.
- Cook, stirring occasionally, 3 to 5 min., until beginning to brown.
Assemble & bake the pizza
- Generously brush the bottom and sides of an 8 to 10-inch oven-safe pan (cast iron if possible) with oil (use 2 pans for 4 portions).
- Lightly brush a clean work surface with oil. Roll or spread the dough out to the size of your pan.
- Carefully transfer the dough to the pan; press into place.
- Spread with the tomato sauce.
- Top with the crumbled patties, kale, onions, mozzarella, ½ the Grana Padano, a drizzle of oil and the remaining spices.
- Bake, 20 to 23 min., until golden brown.
Plate your dish
- Divide the pizza (cut into wedges) between your plates.
- Garnish with the remaining Grana Padano. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
