Teriyaki Pork and Sprouted Seed Pizzas

Teriyaki Pork and Sprouted Seed Pizzas

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, August 13, 2017.
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A healthy and exotic twist on classic pizzas

Ingredients

TERIYAKI PORK AND SPROUTED SEED PIZZAS

  • 70g tomato paste
  • 2 tablespoons olive oil
  • 3 GF sprouted seed pizza bases
  • 400g GF teriyaki pork grind
  • ½ red onion, thinly sliced
  • 3 tablespoons GF sweet chilli sauce
  • 150g cream cheese
  • 50g mung bean sprouts
  • Pinch of chilli flakes (optional, adults)

ASIAN SLAW

  • 1-2 tablespoons GF mayonnaise ▲
  • 1 teaspoon GF sesame oil
  • 1 tablespoon GF vinegar (e.g. apple cider, white wine)
  • ½ iceberg lettuce
  • 1 carrot
  • 2 spring onions (reserve green part from 1 spring onion, to serve) *
  • 50g mung bean sprouts

TO SERVE

  • 1 spring onion, green part only, thinly sliced

Steps

  1. oven to 220°C. Preheat two oven trays (or two pizza stones if you have them).
  2. Mix tomato paste and oil together in a small bowl, until combined. Cut one pizza base in half. Lay two sheets of baking paper on bench and top each with one and a half pizza bases. Drizzle olive oil into a small bowl and use to rub oil around outside of each base in a 1cm frame.
  3. Evenly spread tomato mixture between bases, leaving an edge for the crust. Tear away small chunks of teriyaki pork grind (about 1 teaspoon worth) and scatter evenly over pizzas. Sprinkle red onion, drizzle sweet chilli sauce, dollop over teaspoon measures of cream cheese and season with pepper.
  4. Carefully lift baking paper 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).
  5. Cook pizzas for about 18 minutes, until bases are crispy and golden. Swap trays halfway during cooking. Scatter first measure of mung bean sprouts and chilli flakes (if using) over cooked pizzas.
  6. While pizzas are cooking, whisk mayonnaise, sesame oil and vinegar in a large bowl. Finely shred lettuce; grate carrot; thinly slice spring onion. Toss all in bowl with mung bean sprouts and mayonnaise mixture, until combined. Season to taste with salt and pepper.
  7. slice whole pizzas into 6 pieces and half pizzas into 3 pieces. Divide slices between plates, sprinkle over spring onions and serve Asian slaw on the side.

Nutritional Information

Energy 2791 kj
667 kcal
Protein 15.7g
Carbohydrate 54.8g
Fat 37.0g