Great value
15 minutes
Pork banger and naan pizza
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Pork banger and naan pizza
4
Easy
10 minutes
15 minutes
Ingredients
- 1 bulb fennel, finely chopped, plus extra for garnish
- 2 T olive oil
- 3 cloves garlic, crushed
- 1 x 500 g pack pork bangers
- Honey, a drizzle
- Salt and pepper
- 2 Woolworths naan breads
- Woolworths labneh
- 1 red onion, thinly sliced
- ½ lemon, juiced To garnish:
- 2 cloves garlic, sliced
- ½ t chilli flakes
- 1 t fennel seeds
- 3 T olive oil
Method
- Place the fennel in a large pan with olive oil and the garlic and cook until lightly browned and softened. Remove from the pan.
- Squeeze the meat from the bangers and add to the same pan. Fry until golden, then return the fennel to the pan with a drizzle of honey. Season to taste. Remove from the pan and spoon over 2 chargrilled Woolworths naan breads.
- Top with a dollop of labneh and thinly sliced fresh fennel and the onion.
- To garnish, fry the garlic, chilli flakes, fennel seeds in olive oil for a minute, until golden. Season and drizzle over the pizzas with a squeeze of lemon.
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