Protein Swap | Quick Pancetta & Mascarpone Pita Pizzas
with Caesar Salad Topping
Cooking time
10 minutes
Servings
2/4
Calories
720 /serving
It takes two to tan…talize! We’ve got a pair of dance partners on the table, with pizza and Caesar. In fact, we’re bringing them closer than ever, and fast, as you’ll see when you top warm rounds of oven-baked pita with a helping of the crisp and creamy classic salad. Pancetta seasoned with sweet basil and a hint of cayenne melds perfectly with mascarpone cheese and sliced red onions for a nice piece of the pie.
We will send you:
- 85g Pancetta
- 100g Matchstick carrots
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Head of lettuce
- 60ml Caesar vinaigrette
- 60ml Mascarpone
- 2 Artisanal pita
- 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
42 g
Saturated Fat
12 g
Sodium
1630 mg
Total Carb
67 g
Sugars
12 g
Protein
25 g
Fibre
13 g
Preparation
Cook the pancetta
Preheat the oven to 450°F. In a medium pan, heat a drizzle of oil on medium-high. Add the pancetta* and garlic; season with ¾ of the spices and S&P. Cook, 2 to 3 min., until golden brown and crispy.
Assemble & bake the pizzas
Meanwhile, arrange the pita on a lined sheet pan. Spread with the mascarpone. Top with ¾ of the onions, a generous drizzle of oil, the remaining spices and S&P. Bake, 4 to 5 min., until warmed through.
Make the salad
Meanwhile, halve the lettuce lengthwise; thinly slice. In a large bowl, combine the lettuce, carrots, vinaigrette, remaining onions and S&P.
Finish & serve
Transfer the pizzas to a cutting board and top with the pancetta and a spoonful of the salad. Cut into wedges. Divide the pizzas between your plates. Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
