Nick’s Pick | Detroit-Style Pizza with Ground Pork
Sweet Pepper, Zucchini & Mozzarella
Cooking time
30 minutes
Servings
2/4
Calories
990 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Different cities have different pizza styles. Rome has its al taglio, Naples has its highly pliable napoletana, New York has its thin-crust slices, Chicago has its deep dish… Detroit is not to be outdone, with its thick and chewy high-sided pies. Top our ready-to-go dough with hearty browned ground pork, and raw zucchini and sweet pepper hit up with tangy white balsamic vinegar. Now dig in while it’s hot, because as they say: when in Detroit…
We will send you:
- 250g Ground pork
- 1 Green zucchini
- 1 Sweet pepper
- 30ml White balsamic vinegar
- 100ml Tomato sauce
- 60g Grated mozzarella
- 454g Pizza dough
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
36 g
Saturated Fat
11 g
Sodium
2000 mg
Total Carb
117 g
Sugars
13 g
Protein
53 g
Fibre
7 g
Preparation
Mise en place
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Thinly slice the zucchini crosswise on an angle. Core and thinly slice the sweet pepper crosswise. In a medium bowl, combine the zucchini, sweet pepper, vinegar and S&P.
Cook & coat the pork
In a medium pan, heat a drizzle of oil on medium-high. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add ¼ of the tomato sauce and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until slightly reduced.
Assemble the pizza
On a well-oiled sheet pan, roll or spread the dough to the size of your pan and press into place, making sure there are no thin patches (about ¾ inch thickness). Spread with the remaining tomato sauce. Top with the cheese, vegetables (drain before adding), pork, remaining spices and S&P.
Bake the pizza
Bake the pizza, 16 to 20 min., until the dough is golden and the vegetables are cooked through.
Plate your dish
Divide the pizza (cut into wedges) between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
