Nick’s Pick | Cheesy Ground Pork Flatbreads
with Cherry Tomatoes & Slivered String Peas
Cooking time
20 minutes
Servings
2/4
Calories
780 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Load it on and lock it in! These flatbreads are more than ready to receive a generous topping that’s jam-packed with tasty meat and veg. It’s anchored with nibbles of ground pork, pan-browned with zesty dried herbs. It gets a blast of red from cherry tomatoes and roasted pepper, with grated mozzarella for cheesiness. The final layer is finely sliced string peas for a refreshing green finish that suits the season.
We will send you:
- 250g Ground pork
- 140g Cherry tomatoes
- 100g String peas (snow peas or sugar snap peas)
- 1 Roasted pepper
- 100ml Tomato sauce
- 60g 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, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
38 g
Saturated Fat
11 g
Sodium
1880 mg
Total Carb
70 g
Sugars
10 g
Protein
44 g
Fibre
7 g
Preparation
Cook the pork
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, halve the tomatoes. Thinly slice the roasted pepper. Thinly slice the string peas lengthwise.
Assemble & bake the flatbreads
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the cheese, pork, tomatoes, roasted pepper and a drizzle of oil. Bake, 10 to 12 min., until the edges of the naan are golden.
Finish & serve
In a medium bowl, combine the string peas, a drizzle of oil and S&P. Divide the flatbreads (halve if desired) between your plates. Top with the string peas. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
