Pork Banger Naan Pizza

It’s a dinner dilemma! You’re craving Indian food but in the mood for pizza as well… Prepare to give your palate a delicious 2-in-1 dish, Chef! Pan-toasted naan is smeared with Cape Malay curry-infused yoghurt, topped with golden pork sausages and silky peppers. Finished with fresh parsley & homemade pickled onion.

Pork Banger Naan Pizza

with fresh parsley & bell peppers

4.5

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 60 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
Photo of Pork Banger Naan Pizza
  1. PICKLED Onion

    Place ½ the sliced Onion into a bowl and pour over the vinegar. Add a splash of water to cover and season. Set aside.

  2. BANG-ON BANGERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing lengthways.

  3. AROMATIC CURRY SAUCE

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onion and ½ the pepper slices until charred and softening, 4-5 minutes (shifting occasionally). Add in the grated garlic, the curry paste and the Fennel Seeds and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the yoghurt. Season and set aside.

  4. NAAN CAN COMPARE

    Place a clean pan over medium heat. When hot, toast the naan until golden, 1-2 minutes per side. Drain the pickling liquid from the Onion before serving.

  5. INDIAN-INSPIRED PIZZA

    Lay down the toasted naan and smear with the curry sauce. Top with the sliced Pork Sausages. Lay over the remaining fresh peppers (to taste) and the pickled Onion (to taste). Garnish with the chopped parsley and dig in, Chef!

  1. PICKLED Onion

    Place ½ the sliced Onion into a bowl and pour over the vinegar. Add a splash of water to cover and season. Set aside.

  2. BANG-ON BANGERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing lengthways.

  3. AROMATIC CURRY SAUCE

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onion and ½ the pepper slices until charred and softening, 4-5 minutes (shifting occasionally). Add in the grated garlic, the curry paste and the Fennel Seeds and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the yoghurt. Season and set aside.

  4. NAAN CAN COMPARE

    Place a clean pan over medium heat. When hot, toast the naans until golden, 1-2 minutes per side. Drain the pickling liquid from the Onion before serving.

  5. INDIAN-INSPIRED PIZZA

    Lay down the toasted naan and smear with the curry sauce. Top with the sliced Pork Sausages. Lay over the remaining fresh peppers (to taste) and the pickled Onion (to taste). Garnish with the chopped parsley and dig in, Chef!

  1. PICKLED Onion

    Place ½ the sliced Onions into a bowl and pour over the vinegar. Add a splash of water to cover and season. Set aside.

  2. BANG-ON BANGERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing lengthways.

  3. AROMATIC CURRY SAUCE

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onions and ½ the pepper slices until charred and softening, 5-6 minutes (shifting occasionally). Add in the grated garlic, the curry paste and the Fennel Seeds and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the yoghurt. Season and set aside.

  4. NAAN CAN COMPARE

    Place a clean pan over medium heat. When hot, toast the naans until golden, 1-2 minutes per side. Drain the pickling liquid from the Onions before serving.

  5. INDIAN-INSPIRED PIZZA

    Lay down the toasted naan and smear with the curry sauce. Top with the sliced Pork Sausages. Lay over the remaining fresh peppers (to taste) and the pickled Onion (to taste). Garnish with the chopped parsley and dig in, Chef!

  1. PICKLED Onion

    Place ½ the sliced Onions into a bowl and pour over the vinegar. Add a splash of water to cover and season. Set aside.

  2. BANG-ON BANGERS

    Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing lengthways.

  3. AROMATIC CURRY SAUCE

    Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining sliced Onions and ½ the pepper slices until charred and softening, 5-6 minutes (shifting occasionally). Add in the grated garlic, the curry paste and the Fennel Seeds and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the yoghurt. Season and set aside.

  4. NAAN CAN COMPARE

    Place a clean pan over medium heat. When hot, toast the naans until golden, 1-2 minutes per side. Drain the pickling liquid from the Onions before serving.

  5. INDIAN-INSPIRED PIZZA

    Lay down the toasted naan and smear with the curry sauce. Top with the sliced Pork Sausages. Lay over the remaining fresh peppers (to taste) and the pickled Onion (to taste). Garnish with the chopped parsley and dig in, Chef!

Frequently Asked Questions

What is the preparation time for Pork Banger Naan Pizza?

The preparation time for Pork Banger Naan Pizza with fresh parsley & bell peppers is between 20 and 45 minutes.

What is the total time required to make Pork Banger Naan Pizza with fresh parsley & bell peppers?

The total time required to make Pork Banger Naan Pizza with fresh parsley & bell peppers is between 35 and 60 minutes.

How many servings does Pork Banger Naan Pizza provide?

4 servings

What are the main ingredients in Pork Banger Naan Pizza?

Bell Pepper, Bell Peppers, Fennel Seeds, Fresh Parsley, Garlic Clove, Garlic Cloves, Greek Yoghurt, Naan Bread, Naan Breads, Onion, Onions, Pork Sausages, Red Wine Vinegar, Spice & All Things Nice Cape Malay Curry Paste

What is the nutritional information of Pork Banger Naan Pizza?

Calories: 874, Carbs: 97 grams, Fat: grams, Protein: 42.1 grams, Sugar: 20.1 grams, Salt: 1947 grams

How do I prepare Pork Banger Naan Pizza?

INDIAN-INSPIRED PIZZA: Lay down the toasted naan and smear with the curry sauce. Top with the sliced pork sausages. Lay over the remaining fresh peppers (to taste) and the pickled onion (to taste). Garnish with the chopped parsley and dig in, Chef! NAAN CAN COMPARE: Place a clean pan over medium heat. When hot, toast the naans until golden, 1-2 minutes per side. Drain the pickling liquid from the onion before serving. AROMATIC CURRY SAUCE: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the remaining sliced onion and ½ the pepper slices until charred and softening, 4-5 minutes (shifting occasionally). Add in the grated garlic, the curry paste and the fennel seeds and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Remove from the heat and mix through the yoghurt. Season and set aside. BANG-ON BANGERS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and rest in the pan for 5 minutes before slicing lengthways. PICKLED ONION: Place ½ the sliced onion into a bowl and pour over the vinegar. Add a splash of water to cover and season. Set aside.

What should be prepared from my kitchen to make Pork Banger Naan Pizza?

Bell Pepper, Bell Peppers, Fennel Seeds, Fresh Parsley, Garlic Clove, Garlic Cloves, Greek Yoghurt, Naan Bread, Naan Breads, Onion, Onions, Pork Sausages, Red Wine Vinegar, Spice & All Things Nice Cape Malay Curry Paste

How many calories does Pork Banger Naan Pizza have?

874 calories

How much fat content does Pork Banger Naan Pizza have?

grams

Woolies Products in this dish

Photo of Fennel Seeds 35 g

Fennel Seeds 35 G

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Peeled Baby Onions 500 g

Peeled Baby Onions 500 G

Photo of Onion Flakes 35 g

Onion Flakes 35 G

Photo of Fresh Parsley 80 g

Fresh Parsley 80 G

Photo of Small Red Onions 500 g

Small Red Onions 500 G

Photo of Red Salad Onions 75 g

Red Salad Onions 75 G

Photo of Red Onions 5 String

Red Onions 5 String

Photo of Peeled Onions 1 kg

Peeled Onions 1 Kg

Photo of Brown Onions 5 pk

Brown Onions 5 Pk

Photo of Fresh Parsley 30 g

Fresh Parsley 30 G

Photo of White Salad Onions 75 g

White Salad Onions 75 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Onions 3 kg

Bulk Onions 3 Kg

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