Savoury Ground Pork Naan Pizzas
with Balsamic-Glazed Pear & Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
840 /serving
These pizzas are real pleazahs. The toppings are wildly tasty to eat, and the naan bread bases make it a breeze to complete. Load each round until it can take no more, starting with a schmear of creamy ricotta followed by nibbles of ground pork laced with wilted leafy greens. While the mozza melts, you’ll be drizzling tangy balsamic glaze over a special side salad of pear and baby greens.
We will send you:
- 250g Canadian-raised lean ground pork
- 120g Baby greens (baby spinach or kale)
- 1 Shallot (or onion)
- 1 Pear
- 15g Balsamic glaze
- 60g Ricotta
- 30g Grated mozzarella
- 2 Naan
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
11 g
Sodium
1600 mg
Total Carb
83 g
Sugars
19 g
Protein
43 g
Fibre
7 g
Preparation
Cook the pork & wilt the spinach
Preheat the oven to 450°F. Halve, peel and mince the shallot. In a medium pan, heat a drizzle of oil on medium-high. Add the pork* and shallot; season with ¾ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Off the heat, add ¼ of the spinach; stir until wilted.
Mise en place
Meanwhile, core and thinly slice the pear lengthwise. In a small bowl, combine the ricotta, remaining spices and S&P.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the seasoned ricotta. Top with the pork and spinach, mozzarella and ⅔ of the pear. Bake, 4 to 5 min., until warmed through and beginning to crisp.
Make the salad
Meanwhile, in a large bowl, combine ⅓ of the balsamic glaze and 1 tbsp oil (double for 4 portions). Add the remaining spinach and pear; toss well.
Finish & serve
Drizzle the pizzas with the remaining balsamic glaze. Divide the salad and pizzas (cut into wedges) between your plates. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
