Cheesy Meat Ragu Pizzettes
with Spinach and Sweet Pepper Salad
Say 'arrivederci' to boring meals and 'ciao' to tonight's tasty dinner! A crispy flatbread base gets topped with a quick but flavourful meat sauce, along with both Parmesan and stretchy mozzarella. A tender baby spinach and sweet bell pepper salad alongside adds a bit of freshness.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
2 unit
Naan
(Contains Milk, Gluten)
160 g
Sweet Bell Pepper
113 g
Red Onion
56 g
Baby Spinach
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce Base
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit
Chicken Broth Concentrate
2 unit
Garlic, cloves
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
¼ tsp
Sugar*
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut onion into 1/4 -inch pieces. Core, then cut pepper into 1/4 -inch pieces. Peel, then mince or grate garlic. Melt 1 tbsp butter (dbl for 4 ppl) in a microwavable bowl, or in a small pan over low heat. Set aside.
Add half the vinegar, 1/4 tsp sugar, and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.Place spinach and half the peppers on top of dressing. Do not toss. Place in the fridge until step 6.
Arrange naan on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until golden-brown, 5-6 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)Flip naan, then brush butter evenly over top.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and pork mix, onions , garlic and remaining peppers. Cook, breaking up meat into smaller pieces, until no pink remains, 4-6 min.** Carefully drain and discard excess fat. Add tomato sauce base, broth concentrate, remaining vinegar and 1 tbsp water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1 min. Season ragu with salt and pepper, to taste. Remove from heat.
Sprinkle half the mozzarella over naan in an even layer, leaving a 1 cm border around the edges. Top with an even layer of meat ragu. Sprinkle remaining mozzarella and Parmesan over top. Bake pizzettes in the middle of the oven until cheese melts, 6-8 min. (NOTE: For 4 ppl, bake pizzettes in the middle and top of the oven, rotating sheets halfway through.)
Toss salad to coat. Cut pizzettes into quarters. Divide pizzettes and salad between plates.
