Protein Swap | Pork Mini Meatball Naan Pizzas
with Roasted Fennel & Baby Greens Salad
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
When two standards of Italian cooking come together—pizza and meatballs—the rest is mealtime history! Take a shortcut on the pie side by using rounds of naan as a thin crust base. Layer each one with tomato sauce, grated mozzarella and mini ground pork meatballs flavoured with fresh thyme leaves, and then oven-baked until browned all round. Bring the ’za to the table with a whazza of a salad, featuring roasted fennel with baby greens in red wine vinaigrette.
We will send you:
- 250g Ground pork
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of thyme
- 1 Fennel bulb
- 30ml Red wine vinegar
- 100ml Tomato sauce
- 30g Grated mozzarella
- 2 Naan
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Milk, Sulphites, Wheat
You will need:
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
53 g
Saturated Fat
11 g
Sodium
1680 mg
Total Carb
74 g
Sugars
11 g
Protein
41 g
Fibre
9 g
Preparation
Roast the fennel
Preheat the oven to 450°F. Halve and core the fennel bulb lengthwise; cut into ¼ inch wedges. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
Prepare the pork mixture
Meanwhile, pick the thyme leaves off the stems; roughly chop the leaves. In a medium bowl, combine the pork, thyme, remaining spices and S&P.
Prepare & bake the meatballs
Form the pork mixture into 16 meatballs* (double for 4 portions) about the size of a dollar coin. Arrange on a second lined sheet pan and bake, flipping halfway, 8 to 10 min., until browned and cooked through. Transfer to a plate. Wipe out and reserve the sheet pan.
Assemble & bake the pizzas
Arrange the naan on the reserved sheet pan. Spread with the tomato sauce. Top with the meatballs, cheese and a drizzle of oil. Bake, rotating halfway, 6 to 8 min., until the cheese has melted. Transfer to a cutting board and cut into wedges.
Make the salad
In a large bowl, combine the vinegar, 3 tbsp oil (double for 4 portions) and S&P. Add the baby greens and fennel; toss well.
Plate your dish
Divide the pizzas and salad between your plates. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
