Protein Swap | BBQ-Sauced Salami & Poblano Pepper Naan Pizzas
with Aged White Cheddar & Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
970 /serving
This recipe is everywhere all at once! Construction starts with rounds of naan bread whose destiny is to become individual pizzas. Top each one with salami and bold, full-bodied BBQ sauce. Rounds of poblano pepper and gratings of aged white cheddar complete the circle of toppings. A little apple cider vinegar animates a nice little salad of baby greens and a few more of those deep green poblano slices
We will send you:
- 150g Mild Genoa salami
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 1 Poblano pepper (or green pepper)
- 30ml Apple cider vinegar
- 60ml BBQ sauce
- 60g Grated aged cheddar
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
57 g
Saturated Fat
17 g
Sodium
3010 mg
Total Carb
78 g
Sugars
16 g
Protein
39 g
Fibre
5 g
Preparation
Make the sauce
Preheat the oven to 450°F. Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the BBQ sauce, ½ the vinegar, 1 tbsp water (double for 4 portions), ⅓ of the spices and S&P. Cook, stirring frequently, 1 to 2 min., until warmed through and combined.
Mise en place
Meanwhile, core and thinly slice the poblano crosswise. In a small bowl, combine the poblano, a drizzle of oil, ½ the remaining spices and S&P.
Assemble the pizzas
Arrange the naan on a lined sheet pan. Spread with the sauce. Top with the salami, cheese and ½ the poblano.
Bake the pizzas
Bake the pizzas, 8 to 10 min., until the cheese has melted and the naan is beginning to crisp. Switch the oven to broil, 2 to 3 min., until the cheese begins to brown. Transfer to a cutting board and cut into wedges.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar, garlic and spices, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and remaining poblano; toss well.
Plate your dish
Divide the pizzas and salad between your plates. Bon appétit!
