eCook Meal
Pork Banger Naan Pizza
with fresh parsley & bell peppers
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R283.63
for 4 servings · R70.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Naan Breads needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
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Bell Peppers needs 2Green Pepper R18.99 · whole pack (size can't be divided)R18.99
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Red Wine Vinegar needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Fennel Seeds needs 10 mlFennel Seeds 35 g R38.99 · whole pack (size can't be divided)R38.99
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Pork Sausages needs 720 gSosatie Spiced Pork Sausage 500 g 500 g at R84.99 · 1.44× packR122.39
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Malay Curry Paste
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fennel Seeds, Garlic, Greek Yoghurt, Naan Bread, Onion, Parsley, Pork Sausage, 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. 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. 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, Fennel Seeds, Garlic, Greek Yoghurt, Naan Bread, Onion, Parsley, Pork Sausage, 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