What are the main ingredients in Pork Banger Naan Pizza?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water

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?

Oil (cooking, olive or coconut), Seasoning (salt & pepper), Water

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

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

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

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water

Serves 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.
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.
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.
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.
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!

Onion - 1
Red Wine Vinegar - 30ml
Pork Sausages - 180g
Bell Pepper - 1
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Fennel Seeds - 2,5ml
Greek Yoghurt - 50ml
Naan Bread - 1
Fresh Parsley - 3g

Download the Recipe

Serves 2

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.
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.
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.
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.
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!

Onion - 1
Red Wine Vinegar - 60ml
Pork Sausages - 360g
Bell Pepper - 1
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Fennel Seeds - 5ml
Greek Yoghurt - 100ml
Naan Breads - 2
Fresh Parsley - 5g

Download the Recipe

Serves 3

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.
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.
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.
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.
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!

Onions - 2
Red Wine Vinegar - 90ml
Pork Sausages - 540g
Bell Peppers - 2
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Fennel Seeds - 7,5ml
Greek Yoghurt - 150ml
Naan Breads - 3
Fresh Parsley - 8g

Download the Recipe

Serves 4

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.
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.
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.
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.
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!