Pork and Fennel Pizza with Chopped Spinach Salad

Pork and Fennel Pizza with Chopped Spinach Salad

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 14, 2016.
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Deliciously easy pizza takes the stand for a fabulous week night meal

Ingredients

PORK AND FENNEL PIZZAS

  • 4 Lebanese flat breads
  • 1 can tomato pulp
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 2 cups grated colby cheese
  • 200g roasted red capsicum, thinly sliced
  • 250g white button mushrooms, sliced 0.5cm
  • 1/2 red onion, thinly sliced
  • 300g pork and fennel grind

SALAD DRESSING

  • 1 teaspoon vinegar (e.g. red wine, white wine)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)

CHOPPED SPINACH SALAD

  • 1/2 bag baby spinach leaves
  • 1/4 red onion
  • 2 tomatoes

Steps

  1. oven to 220°C. Preheat two oven trays (or pizza stones if you have them).
  2. Lay two sheets of baking paper on bench and place two flat breads on each. In a small bowl mix tomato pulp with sugar and salt. Spoon 2 tablespoons of tomato pulp onto each base and spread to cover. Sprinkle cheese evenly over bases, top with capsicum, mushrooms, and red onion. Using your fingers, pull away small chunks of pork and fennel grind and place evenly over pizzas. Season with salt and pepper.
  3. Carefully lift up baking paper with pizzas on top and place on preheated tray (or stones) then carefully slide baking paper away (use a fish slice to help with this). Cook pizzas for 10–12 minutes, until bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking.
  4. While pizzas are cooking, add all dressing ingredients into a large bowl and whisk together. Roughly chop spinach; finely slice red onion; dice tomatoes and add to bowl with dressing. Toss to combine and season with salt and pepper.
  5. Slice pizzas into wedges and divide between plates. Serve chopped spinach salad on the side.

Nutritional Information

Energy 2125 kj
508 kcal
Protein 31.8g
Carbohydrate 33.8g
Fat 26.1g