Protein Swap | Meat Lovers Naan Pizzas
with Crunchy Slaw & Garlic Sauce
Cooking time
15 minutes
Servings
2/4
Calories
850 /serving
Every bite is a meaty delight! Loaded with ground pork under a generous sprinkling of mozzarella, each round gets lashings of garlicky sour cream. The finishing touch is all about texture, from slaw that’s sharp with radishes and crunchy with pepitas.
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 100g Radishes
- 150g Shredded cabbage
- 30ml Apple cider vinegar
- 100ml Tomato sauce
- 25g Roasted pepitas (pumpkin seeds)
- 60g Grated mozzarella
- 43ml Sour cream
- 2 Naan
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
45 g
Saturated Fat
13 g
Sodium
1310 mg
Total Carb
70 g
Sugars
9 g
Protein
48 g
Fibre
6 g
Preparation
Cook the beef
- Preheat the oven to 450°F.
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the beef* and ¾ of the garlic; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Make the slaw
- Meanwhile, slice the radishes.
- In a medium bowl, combine the cabbage, radishes, pepitas, vinegar, a drizzle of oil and S&P.
Assemble & bake the pizzas
- Arrange the naan on a lined sheet pan.
- Spread with the tomato sauce.
- Top with the beef and cheese.
- Bake, 5 to 7 min., until the edges are golden brown.
Make the garlic sauce
- Meanwhile, in a small bowl, combine the sour cream, remaining garlic and S&P.
Plate your dish
- Divide the pizzas between your plates.
- Top with a spoonful of the slaw and a dollop of the garlic sauce.
- Serve the remaining slaw and garlic sauce on the side. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
