PORK AND FENNEL PIZZAS WITH SPINACH AND APPLE SLAW

PORK AND FENNEL PIZZAS WITH SPINACH AND APPLE SLAW

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, August 20, 2017.
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Quick, easy and extremely tasty!

Ingredients

PORK AND FENNEL PIZZAS

  • 3 wholewheat pizza bases
  • 1 pottle pizza sauce
  • 1½ cups grated cheese
  • 100g roasted red capsicum, thinly sliced
  • 1 apple, diced 1cm
  • ½ red onion, thinly sliced (optional, adults)
  • 300g pork and fennel grind

PIZZA DRIZZLE

  • 1 teaspoon runny honey
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup mayonnaise

SPINACH AND APPLE SLAW

  • ½ bag baby spinach leaves
  • 1 carrot
  • 1 apple

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 a bench. Cut one pizza base in half. Place one and a half bases on each sheet of baking paper. Evenly spread pizza sauce over bases and sprinkle with cheese.
  3. Top with capsicum, apple, and red onion (if using). Using clean hands, tear off small chunks of pork and fennel grind and place evenly over pizzas. Season with pepper.
  4. Carefully lift baking paper with pizza bases on top and place onto preheated trays (or stones). Carefully slide baking paper away (use a fish slice to help with this). Cook pizzas until the base is crisp and golden around the edges, 12-14 minutes. Swap trays halfway to ensure even cooking.
  5. While pizzas are cooking, whisk all pizza drizzle ingredients in a small bowl. Finely chop baby spinach; peel and grate carrot; cut apple into thin slices then into matchsticks.
  6. Add to a large bowl and toss with 2 tablespoons of the pizza drizzle (reserve remaining, to serve).
  7. drizzle remaining pizza drizzle over each pizza, slice pizzas into wedges and divide between plates. Serve spinach and apple slaw on the side.

Nutritional Information

Energy 2594 kj
620 kcal
Protein 29.5g
Carbohydrate 54.9g
Fat 30.4g