Protein Swap | Ground Chorizo Kebab-Inspired Naan Pizzas
with Spicy Jalapeño Slaw & Garlic Sauce
Cooking time
15 minutes
Servings
2/4
Calories
850 /serving
One of the joys of the kebab shop is the creamy garlic sauce that goes so well with the meat. Recreate those sensations on pizzas that use a nifty naan base. Browned ground chorizo pork sausage meat is a tender and aromatic topper under a generous sprinkling of grated mozzarella cheese. Once the rounds are oven-baked, give them a daub of garlic-spiked sour cream and a slash of jalapeño and radish slaw. Now that’s hot to trot!
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 100g Radishes
- 150g Shredded cabbage
- 15ml Minced garlic
- 1 Jalapeño pepper
- 15ml Apple cider vinegar
- 100ml Tomato sauce
- 60g Grated mozzarella
- 86ml Sour cream
- 2 Naan
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
16 g
Sodium
1620 mg
Total Carb
73 g
Sugars
11 g
Protein
42 g
Fibre
5 g
Preparation
Cook the chorizo
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the slaw
Meanwhile, thinly slice the radishes. Halve and core the jalapeño lengthwise; finely chop. In a medium bowl, combine the cabbage, radishes, jalapeño (start with ½), vinegar, a drizzle of oil and S&P.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the chorizo and cheese. Bake, 5 to 7 min., until the edges are golden brown.
Make the garlic sauce
Meanwhile, in a small bowl, combine the sour cream, remaining garlic and S&P.
Plate your dish
Divide the pizzas between your plates. Top with a spoonful of the slaw and a dollop of the garlic sauce. Serve the remaining slaw and garlic sauce on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
