Protein Swap | Sausage Meat Naan Pizzas with BBQ Sauce
Ranch-Dressed Roasted Brussels Sprouts
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
When the big bold flavours of a downhome barbecue show up on pizza night, it’s an instant party anywhere you are. Pork sausage meat is pan-browned and scattered atop rounds of naan spread with sweet and sticky BBQ sauce. Drop on ready-to-go caramelized onions and tangy aged white cheddar for oomph. While the cheese melts, you’ll be tossing roasted Brussels sprouts in an all-American dressing of sour cream and chive-flecked ranch seasonings.
We will send you:
- 300g Mild Italian pork sausage meat
- 300g Brussels sprouts
- 15ml Apple cider vinegar
- 30ml BBQ sauce
- 25g Caramelized onions
- 60g Grated aged cheddar
- 43ml Sour cream
- 2 Naan
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
11 g
Sodium
2550 mg
Total Carb
84 g
Sugars
16 g
Protein
48 g
Fibre
9 g
Preparation
Cook the sausage meat
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add the sausage meat*; season with ½ the spices and S&P. Cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Roast the Brussels sprouts
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. Transfer to a large bowl.
Assemble & bake the pizzas
Meanwhile, arrange the naan on a second lined sheet pan. Spread with the BBQ sauce. Top with the sausage meat, onions and cheese. Bake, 4 to 6 min., until the edges of the naan are golden.
Make the ranch dressing
Meanwhile, in a small bowl, combine the sour cream, vinegar, remaining spices and S&P.
Finish & serve
To the bowl of Brussels sprouts, add the ranch dressing; toss well. Divide the pizzas (cut into wedges) between your plates. Serve the Brussels sprouts on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
