BBQ Ground Pork & Poblano Pepper Naan Pizzas
with Aged White Cheddar & Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
This recipe is here, there and everywhere! Construction starts with rounds of naan bread whose destiny is to become individual pizzas. Top each one with pan-browned ground pork splashed with sweet, smoky BBQ sauce. Rounds of poblano pepper and gratings of aged white cheddar complete the circle of toppings. A little red wine vinegar animates a nice little salad of baby greens and a few more of those deep green poblano slices.
We will send you:
- 250g Ground pork
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Garlic clove
- 1 Poblano pepper (or green pepper)
- 30ml Red wine vinegar
- 60ml BBQ 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:
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
14 g
Sodium
2100 mg
Total Carb
79 g
Sugars
19 g
Protein
43 g
Fibre
5 g
Preparation
Cook & coat the pork
Preheat the oven to 450°F. Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Sauté ⅔ of the garlic, 30 sec. to 1 min., until fragrant. Add the pork*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through; season with ⅓ of the spices. Add the BBQ sauce, ½ the vinegar, 1 tbsp water (double for 4 portions) and S&P. Cook, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until the pork is coated.
Mise en place
Meanwhile, core and thinly slice the poblano into rounds; toss with a drizzle of oil, ½ the remaining spices and S&P.
Assemble the pizzas
Arrange the naan on a lined sheet pan. Top with the pork, cheese and ½ the poblano.
Bake the pizzas
Bake the pizzas, 8 to 10 min., until the cheese has melted and the naan is beginning to crisp. Switch the oven to broil, 2 to 3 min., until the cheese begins to brown. Transfer to a cutting board and cut into wedges.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar, garlic and spices, 2 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens and remaining poblano; toss well.
Plate your dish
Divide the pizzas and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
