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Week of 12/16/19

BBQ Naan Pizza with Leftover Pulled Pork and Pineapple
with romaine salad

Active: 40 Total: 40
Original GF Paleo Vegetarian
BBQ Naan Pizza with Leftover Pulled Pork and Pineapple

With leftover pulled pork from Tuesday and naan as the base, these BBQ pizzas are super fast and weeknight-friendly. Make the side salad while the pizzas cook. 

Dependency
Slow Cooker Pulled Pork Hawaiian Sliders
Tags
Dependent Meal Pairs
Proteins
Cheese, Pork, non-ground
Cuisines
American
Save recipe
31

Ingredients

Metric
Servings:
4
BBQ Naan Pizza with Leftover Pulled Pork:
  • Cheese, mozzarella - 8 oz , shredded or thinly sliced if using fresh
  • Onions, medium red - 1/4 , very thinly sliced
  • Jalapenos - 1 , thinly sliced
  • Cilantro leaves - 2 Tbsp , chopped
  • Pineapple, fresh or canned - 1 cup , diced
  • Naan or pita bread - 4 rounds
  • Hawaiian Pulled Pork (leftover from Tuesday) - ~1 cup
BBQ Pizza Sauce:
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 2 Tbsp
  • Oregano, dried - 1/2 tsp
  • Tomatoes, crushed (14 oz / 397 g) - 1 can
  • BBQ sauce - 1/3 cup (use your favorite)
Romaine Salad with Cucumbers:
  • Lettuce, romaine - 6 oz , chopped
  • Cucumbers - 8 oz , chopped
  • Vinegar, apple cider - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp

Prep

  1. Make pizza sauce - (If prepping right before cooking, get oven heating before continuing with prep.) Heat cooking oil over medium heat in a saucepan. Add tomato paste and oregano and saute for 1 minute. Stir in tomatoes and BBQ sauce. Simmer for 5 minutes to let sauce thicken slightly and flavors come together. Season with some salt and black pepper. (Can be done up to 5 days ahead)

  2. Cheese / Onions / Jalapenos - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Lettuce / Cucumbers - Prep as directed and combine. (Can be done 1 day ahead)

  4. Cilantro / Pineapple - Prep as directed.

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Make

  1. Heat oven to 425F / 218C degrees.

  2. Spread naan out in a single layer on a sheet pan.

  3. Transfer sheet pan to the oven and toast naan for 3 minutes on each side (this helps to crisp it up and prevent the naan from getting soggy when you add toppings).

  4. Remove naan from oven and top each one with pizza sauce, pulled pork, cheese, onions, pineapple, and jalapeno slices.

  5. Return pan to oven and continue cooking until cheese is bubbly and naan is golden brown, 12 to 15 minutes.

  6. While pizzas finish cooking, in a large bowl whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt. Add lettuce and cucumbers on top and toss everything to combine.

  7. Top pizzas with cilantro. Slice and serve with salad on the side. Enjoy!

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