Pork + Fennel Pizza

Ingredients

Ingredients (Optional)

• 3 tablespoons olive oil.
• 1 large (200g) red onion, finely sliced.
• 1 large (450g) fennel, finely sliced.
• 3 sprigs thyme.
• 300 g pork mince.
• 300 fresh mozzarella, thinly sliced.
• 100 g full-fat natural or Greek yoghurt, to serve.

• 3 cups rocket leaves.
• 3 cups baby spinach leaves.
• 1 punnet cherry tomatoes, halved.
• 1 large (200g) Lebanese cucumber, halved and sliced.
• Salad dressing of your choice (choose from Tasty Salad Dressings fact sheet)..

• 1 tablespoon extra virgin olive oil.
• Pinch of sea salt, to taste.
• 1 1/2 cup almond meal.
• 1 1/2 cup gluten-free flour, plus extra for dusting (you can use plain flour if you prefer).
• 3 eggs.

Directions

1. Preheat oven to 220°C / 425°F / Gas Mark 7.

2. To make pizza base, combine all of the ingredients in a bowl until you have a dough. Shape the dough into a three same-sized balls and dust with extra flour until it is no longer sticky. Lightly oil 2 large baking tray and press out the dough into a three circles using your fingers. Place into the baking trays and bake in oven for 10 minutes until golden brown.

3. Heat olive oil in a medium saucepan over medium heat. Add onion, fennel and thyme. Cover and cook, stirring often for 15 minutes or until soft and lightly golden. Uncover and cook for a further 3 minutes.

4. Remove pizza base from the oven and top with caramelised onions and fennel.

5. In the same frying pan you cooked the onion, add in a dash of olive oil and the pork mince on medium heat. Fry off until brown but not full cooked through. Distribute evenly over pizza base. Top with mozzarella and return to oven and cook for a further 10 minutes or until cheese has melted. Remove from oven.

6. Toss all salad ingredients together.

6. Top pizza with rocket leaves and dollop with yoghurt. Cut pizza's in half and serve with salad.

Note