Chipotle Pulled Pork Pizza with Green Salad and Pineapple Salsa

Chipotle Pulled Pork Pizza with Green Salad and Pineapple Salsa

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, December 17, 2017.
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Remember to freeze your pizza bases on arrival and defrost in time for cooking on Thursday night.

Ingredients

Chipotle Pulled Pork Pizza

  • 200g pulled pork
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pizza base
  • ¼ red onion, thinly sliced
  • 15g Parmesan cheese, finely grated

Chipotle Mayo

  • 2 tablespoons chipotle sauce
  • 2 teaspoons BBQ spice mix
  • 2 tablespoons tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons mayonnaise

Green Salad

  • bag baby spinach
  • ½ cos lettuce
  • ½ baby bok choy
  • ½ Lebanese cucumber
  • ½ teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon mustard (e.g. Dijon, wholegrain)

To Serve

  • 1-2 tablespoons pineapple salsa

Steps

  1. Preheat oven to 220°C. Preheat an oven tray (or pizza stone if you have one). In a small bowl, combine pulled pork, salt and pepper and set aside. In another small bowl, combine all chipotle mayo ingredients together (except mayo).
  2. Place pizza base onto baking paper on the bench or a flat surface. Spread ½ chipotle mixture over pizza base, mix remaining chipotle mixture with mayo and set aside.
  3. Use a spoon to scoop balls of pulled pork and dot onto pizza along with onion and cheese.
  4. Lift paper up with pizza on top and place onto pre-heated tray. Then carefully slide baking paper away (use a fish slice to help with this). Cook pizza for 12–14 minutes until the base is crisp and golden around the edges.
  5. While pizza cooks, roughly chop spinach, lettuce, bok choy and peel cucumber into ribbons. Toss together in a medium bowl along with vinegar, mustard and a drizzle of olive oil. Season to taste.
  6. To serve, cut pizza into 6-8 pieces, divide between plates and drizzle with chipotle mayo and pineapple salsa. Serve with a handful of green salad on the side.

Nutritional Information

Energy 2545 kj
608 kcal
Protein 36.7g
Carbohydrate 57.8g
Fat 24.4g