Nick’s Pick | Québec-Inspired Ground Pork Naan Pizzas
with Cheese Curds & Crisp Side Salad
Cooking time
25 minutes
Servings
2/4
Calories
990 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Have fun for the fête nationale du Québec with some of the province’s classic tastes. Ground pork enters tourtière territory when browned with a regional blend of spices and herbs typically reserved for meat pies. It goes onto naan bread, spread with cream cheese and then baked. For a melty topping, finish with squeaky cheese curds, which easily jump from poutine to pizza. Dress the side salad in red wine vinaigrette, ben oui.
We will send you:
- 250g Ground pork
- 100g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Onion (or shallot)
- 30ml Red wine vinegar
- 30ml Vegetable demi-glace
- 30g Cream cheese
- 100g Cheese curds
- 2 Naan
- 5g Belle Province spices (black pepper, cinnamon, allspice, thyme, savory, cloves, white pepper, bay leaves)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
59 g
Saturated Fat
21 g
Sodium
1420 mg
Total Carb
69 g
Sugars
10 g
Protein
48 g
Fibre
5 g
Preparation
Cook & coat the pork
Preheat the oven to 450°F. Halve, peel and small-dice the onion. In a medium pan, heat a drizzle of oil on medium-high. Add the onion and sauté, 1 to 2 min., until fragrant. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace, ½ the vinegar and 2 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until coated.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the cream cheese. Top with the pork and cheese curds (tear if large). Bake, 10 to 12 min., until the edges of the naan are golden.
Make the salad
Meanwhile, thinly slice the radishes. In a large bowl, combine the remaining vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the radishes and baby greens; toss well.
Plate your dish
Divide the pizzas (cut into wedges) and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
