Quick Beef Bolognese-Style Naan Pizzas
with Honey-Dijon Kale Salad
Cooking time
10 minutes
Servings
2/4
Calories
1000 /serving
Is it pasta night or pizza night? How about both? When two Italian favourites find each other, they prove you can do two things fast. Brown down an ample portion of ground beef with garlic and tomato sauce to create a bolognese-style sauce, reinforced with a sharp and creamy edge from grated aged white cheddar. For an easy pizza base, use toasted rounds of naan. Meanwhile, a radish and kale salad comes out crisp and green.
We will send you:
- 250g Ground beef
- 100g Radishes
- 15ml Minced garlic
- 120g Chopped kale
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 100ml Tomato sauce
- 60g Grated aged cheddar
- 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, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
56 g
Saturated Fat
16 g
Sodium
2210 mg
Total Carb
81 g
Sugars
16 g
Protein
46 g
Fibre
8 g
Preparation
Cook the beef & make the sauce
Preheat the oven to broil. In a medium pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the tomato sauce and cook, stirring occasionally, 1 to 2 min., until slightly reduced and coated.
Assemble & broil the pizzas
Arrange the naan on a foil-lined sheet pan. Broil, 1 to 2 min., until lightly toasted. Remove from the oven and top with the sauce and cheese. Broil, 3 to 5 min., until the cheese is melted and beginning to brown.
Make the salad
Meanwhile, cut the radishes into ½ inch wedges. In a large bowl, combine the kale, radishes, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the pizzas (cut into wedges) and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
