Nick’s Pick | Fast Lasagna-Inspired Ground Beef Naan Pizzas
with Seasoned Ricotta & White Balsamic Side Salad
Cooking time
10 minutes
Servings
2/4
Calories
940 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Imagine letting lasagna fillings loose over a pizza, and you’ll get the idea behind this fast and fun-spirited meal. Using naan as a base keeps it super casual and easy: like your usual pasta sheets, they first receive a layer of seasoned ricotta. Then there’s a layer of richly spiced browned ground beef and zucchini in tomato sauce. Meanwhile, mozzarella melts into it all. Slip in a salad dressed with white balsamic on the side.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Radishes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Heirloom zucchini
- 30ml White balsamic vinegar
- 100ml Tomato sauce
- 60g Ricotta
- 60g Grated mozzarella
- 2 Naan
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
16 g
Sodium
1700 mg
Total Carb
71 g
Sugars
10 g
Protein
48 g
Fibre
6 g
Preparation
Cook the beef & zucchini
Preheat the oven to broil. Quarter the zucchini lengthwise; thinly slice crosswise. In a large pan, heat a drizzle of oil on medium-high. Add the beef and zucchini; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until the zucchini has softened and the beef* is cooked through. Add the tomato sauce; stir well.
Mise en place
Meanwhile, thinly slice the radishes. In a medium bowl, combine the ricotta, a drizzle of oil, the remaining spices and S&P.
Assemble & broil the pizzas
Arrange the naan on a lined sheet pan. Spread with the seasoned ricotta. Top with the beef, zucchini and mozzarella. Broil, 2 to 4 min., until warmed through and beginning to crisp.
Make the salad
Meanwhile, in a large bowl, combine the vinegar (start with ½), 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
Plate your dish
Divide the pizzas (halve beforehand if desired) and salad between your plates. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
