Smokin’ Specially Selected Pork Pizzas

Nutrition

Energy 785kcal
Fats 18g
Sat Fat 5.4g
Carbs 93g
Fibre 19g
Protein 53g

Ingredients

Cooking Method

How it's done:

1
Put the pork in a bowl. Use a fork to smoothly mash 75g butter beans, and add to the pork along with some seasoning, paprika and garlic. Mix well, then shape into 24 small balls. Cover and chill until required.
2
Bring a small saucepan of water to the boil. Add the broccoli, bring back to the boil and cook for 1 minute to slightly cook. Drain well, and cool under cold running water. Shake off excess water and leave aside.
3
Preheat the oven to 220°C/200°C fan oven/gas 7. Line 2 large baking trays with baking parchment.
4
In a large bowl, mix the flour and bicarbonate of soda together with a pinch of salt. Make a well in the centre and add the yoghurt. Gradually mix the yoghurt into the flour until well combined, then add sufficient cold water (approx. 100ml) to bring the mixture together with your hands to make a soft dough.
5
Lightly flour the counter top. Working quickly, divide the dough into four. Knead gently, and then shape and roll each piece into a rough oval about 26cm x 16cm.
6
Carefully transfer each piece to the baking trays - you may find rolling the dough back over the rolling pin the easiest way to lift the dough. Spread each with passata.
7
Break up the cheese into small pieces and scatter over the bases. Top with broccoli, meatballs and the remaining butter beans. Brush with oil.
8
Bake for about 20 minutes until lightly golden and the meatballs are cooked through - swap the trays around as necessary to ensure even cooking.
9
Scatter with chilli flakes and top with wild rocket.
10
To serve, you can accompany with crisp salad or slaw for a finishing touch.

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