Ground Pork Flammkuchen
with Honey-Dijon Baby Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
880 /serving
Pizza night is as easy as pie thanks to these German-inspired flammkuchen served on Indian-style naan! The puffy flatbread provides the perfect base for creamy mascarpone and stretchy mozzarella, which gets all melty and golden when baked with slivers of shallot—then piled high with seasoned ground pork. Toss radishes with baby greens in a honey-Dijon vinaigrette and serve up this wholesome slice of goodness in just 15 minutes!
We will send you:
- 250g Ground pork
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Radishes (or French radishes)
- 1 Shallot (or onion)
- 30ml Vegetable demi-glace
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30ml Mascarpone
- 60g Grated mozzarella
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Wheat
You will need:
Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
15 g
Sodium
1980 mg
Total Carb
75 g
Sugars
14 g
Protein
45 g
Fibre
6 g
Preparation
Assemble & bake the flammkuchen
Preheat the oven to 450°F. Halve, peel and thinly slice the shallot. Arrange the naan on a lined sheet pan. Spread with the mascarpone. Top with the mozzarella, shallot, a drizzle of olive oil and ½ the spices. Bake, 10 to 12 min., until the edges of the naan are golden.
Cook & coat the pork
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the pork*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until coated and slightly reduced.
Make the salad
Meanwhile, thinly slice the radishes. In a large bowl, combine the radishes, baby greens and vinaigrette.
Plate your dish
Divide the flammkuchen (cut into wedges) between your plates. Top with the pork. Garnish with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
