Quick Ground Pork & Aged Cheddar Naan Pizzas
with Roasted Pepper Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
910 /serving
Set a new speed record at suppertime. Rounds of naan bread are gently crisped up in the oven before receiving select toppings. That means pan-browned ground pork, with a sassy combo of garlic, tomato sauce and bourbon-flavoured BBQ spices for a little southern flair. Tangy aged cheddar and strips of roasted peppers sharpen the focus. Use a few more shards to colour a salad of baby greens dressed with our deliciously thick balsamic vinaigrette.
We will send you:
- 250g Ground pork
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 2 Roasted peppers
- 100ml Tomato sauce
- 60g Grated aged cheddar
- 2 Naan
- 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
49 g
Saturated Fat
13 g
Sodium
2550 mg
Total Carb
76 g
Sugars
9 g
Protein
44 g
Fibre
6 g
Preparation
Cook & coat the pork
Preheat the oven to 450°F. In a large pan, heat a generous drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the pork; season with the spices and S&P. Cook, breaking up the meat, 2 to 3 min., until partially cooked. Add the tomato sauce and 1 tbsp water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until thickened and the pork* is cooked through.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 5 to 7 min., until crispy.
Make the salad
Meanwhile, thinly slice the roasted peppers. In a large bowl, combine the baby greens, ½ the roasted peppers and the vinaigrette.
Assemble & broil the pizzas
When the naan is crispy, remove from the oven and switch the oven to broil. Arrange the naan on a lined sheet pan and top with the pork, remaining roasted peppers and the cheese. Broil, 2 to 3 min., until the cheese has melted.
Plate your dish
Divide the pizzas (cut into wedges) and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
