Nick’s Pick | Beefy French Onion Naan Pizzas
with Emmental & Kale-Pear Salad
Cooking time
15 minutes
Servings
2/4
Calories
900 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Looking to beef up pizza night? Make a meaty move by browning a hearty helping of lean ground beef with the peppery energy of our Montréal Steak House seasonings. Then work soft, golden caramelized onion into cream cheese to create a super-tasty topping. Spread it all over rounds of naan, covered with Emmental for a melty finish. For the side salad, leafy kale and sweet pear play taste tag in our apple-tahini vinaigrette.
We will send you:
- 250g Ground beef
- 120g Chopped kale
- 1 Onion (or shallot)
- 1 Pear
- 45ml Apple-tahini vinaigrette
- 30g Cream cheese
- 50g Grated Emmental
- 2 Naan
- 8g Montréal Steak House spices (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)
Contains: Milk, Mustard, Sesame, Soy, Wheat
You will need:
Medium pan
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
44 g
Saturated Fat
17 g
Sodium
1680 mg
Total Carb
84 g
Sugars
16 g
Protein
46 g
Fibre
9 g
Preparation
Cook the beef
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Sauté the onion
Meanwhile, halve, peel and thinly slice the onion. Heat a large, dry pan (non-stick if possible) on medium. Add the onion and sauté, 2 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and sauté, 3 to 5 min., until softened and golden brown; season with the remaining spices and S&P.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until lightly toasted.
Assemble & bake the pizzas
In a small bowl, combine the onion and cream cheese. Arrange the naan on a lined sheet pan. Spread with the cream cheese mixture. Top with the beef and Emmental. Bake, 4 to 6 min., until the cheese has browned.
Make the salad
Halve, core and thinly slice the pear lengthwise. In a large bowl, combine the kale, pear, vinaigrette and S&P.
Plate your dish
Divide the pizzas (cut into wedges) between your plates. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
