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Easy prep
20 minutes

Ground Pork Flammkuchen

Baby Greens Salad in Mustard Vinaigrette

Cooking time

15 minutes




1020 /serving

Pizza night is as easy as pie thanks to these German-inspired flammkuchen served on Indian-style naan. The puffy flatbread provides the perfect base for creamy mascarpone and savoury Emmental, which gets all melty and golden when baked with slivers of onion—then piled high with seasoned ground pork. Toss radishes with baby greens in a tart Dijon mustard vinaigrette and serve up a wholesome slice of goodness in just 15 minutes.

We will send you:

  • 285g Ground pork
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 60g Sliced radishes
  • 25g Sliced red onions
  • 30g Vegetable demi-glace
  • 15ml White wine vinegar
  • 10g Dijon mustard
  • 45ml Mascarpone
  • 60g Grated Emmental
  • 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
Olive oil
Salt & pepper
Parchment paper
Total Fat
65 g
Saturated Fat
21 g
1700 mg
Total Carbs
64 g
6 g
47 g
4 g
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Make the flammkuchen
Preheat the oven to 450°F. On a lined sheet pan, lay out the naan and spread with an even layer of the mascarpone. Top with the Emmental and onions. Drizzle with olive oil and season with ½ the spice blend. Bake, 10 to 12 minutes, until the edges of the naan are golden. Remove from the oven and set aside in a warm spot.
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Cook the pork
While the flammkuchen bake, in a medium pan, heat a drizzle of oil on medium-high. Add the ground pork*; season with the remaining spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Add the demi-glace and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until slightly reduced.
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Make the salad
While the pork cooks, in a large bowl, combine the white wine vinegar, as much Dijon mustard as you’d like (add ½ for a milder flavour) and 3 tbsp oil (double for 4 portions); season with S&P to taste. Add the baby greens and radishes; toss well.
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Plate your dish
Divide the flammkuchen between your plates (cut into wedges beforehand if desired) and top with the pork. Garnish with a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.