Cured Pork and Cheddar Pizzas with Mint and Lemon Slaw

Cured Pork and Cheddar Pizzas with Mint and Lemon Slaw

Ready in 30 minutes Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 16, 2017.

A flavoursome cured pork and cheddar grind topped Pizza. Perfect for Friday night!


Ingredients

CURED PORK AND CHEDDAR PIZZAS

  • 1 tub tomato paste
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon olive oil
  • 3 pizza bases
  • 2 cups grated Colby cheese
  • 450g cured pork and cheddar grind
  • ½ leek, thinly sliced
  • ½ punnet cherry tomatoes, halved
  • Zest of ½ lemon
  • 2 pinches of chilli flakes (optional, adults)

MINT AND LEMON SLAW

  • 3 tablespoons mayonnaise
  • Zest and juice of ½ lemon
  • 2-3 tablespoons finely chopped mint leaves
  • ½ cabbage
  • 1 courgette

Steps

  1. oven to 220°C. Preheat two oven trays (or pizza stones if you have them).
  2. In a small bowl, mix together tomato paste, sweet chilli sauce and olive oil. Cut one pizza base in half, lay two sheets of baking paper on a bench or flat surface and place one and a half pizza bases on top.
  3. Divide tomato mixture between bases and spread evenly to cover. Sprinkle grated cheese evenly between bases.
  4. Roughly tear off small chunks of pork and cheddar grind and place on pizzas, along with leek and cherry tomatoes. Sprinkle over first measure of lemon zest and chilli flakes (if using) and season with salt and pepper.
  5. Lift paper up with pizzas on top and place one and a half pizzas on each preheated tray. Then carefully slide baking paper away (use a fish slice to help with this). Cook pizzas for 12–14 minutes, until bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking.
  6. While pizzas cook, whisk together mayonnaise, remaining lemon zest and juice and mint in a small bowl. Thinly slice cabbage until you have 3 cups worth and grate courgette. Toss both in a large bowl with 2 tablespoons of the lemon mayonnaise mix, until combined. Season to taste with salt and pepper.
  7. cut each whole pizza into 6-8 wedges and halves into 3-4 wedges. Drizzle with remaining lemon mayonnaise and divide between plates. Serve with a handful of mint and lemon slaw on the side.

Nutritional Information

Energy 2937 kj
702 kcal
Protein 44.4g
Carbohydrate 45.5g
Fat 37.2g