Protein Swap | Cheesy BBQ Pork Flatbreads
with Onion & Kale
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
Barbecue sauce and mozzarella cheese are your dream team for a 15-minute dinner fix. Naan pizzas are loaded with browned ground pork, wilted kale and onion, and then finished in the oven for golden-edged delight with each hearty bite.
We will send you:
- 250g Canadian-raised lean ground pork
- 0.5 Bunch of kale
- 1 Onion (or shallot)
- 30ml BBQ sauce
- 60g Grated mozzarella
- 2 Naan
Contains: Milk • Mustard • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
10 g
Sodium
1350 mg
Total Carb
74 g
Sugars
12 g
Protein
45 g
Fibre
6 g
Preparation
Cook the beef
- Preheat the oven to 450°F.
- Halve, peel and thinly slice the onion lengthwise.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 2 to 3 min., until fragrant.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 5 min., until cooked through.
Wilt the kale & coat the beef
- Remove the kale leaves from the stems; roughly chop the leaves.
- To the pan, add the kale and cook, stirring occasionally, 2 to 3 min., until wilted.
- Add the BBQ sauce and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 1 to 2 min., until combined.
Assemble & bake the flatbreads
- Arrange the naan on a foil-lined sheet pan.
- Top with the beef, kale and cheese.
- Bake the flatbreads, 4 to 6 min., until the edges are golden brown.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
- Transfer to a cutting board and cut into wedges.
Plate your dish
- Divide the flatbreads between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
