Ultimate Pork + Bean Flatbread
A recipe created by our friend, Meg, from Cook with Meg!
Prep Time: 15 minutes
Bake Time: 10 minutes
Makes: 4 flatbreads
INGREDIENTS
Crispy Italian Pork
1 lb (454 g) Alberta ground pork
1 tsp (5 mL) salt
1 tsp (5 mL) dried oregano
1 tsp (5 mL) fennel seeds, slightly crushed (gives that signature Italian sausage flavour!)
½ tsp (2 mL) garlic powder
½ tsp (2 mL) onion powder
½ tsp (2 mL) dried basil
¼ to ½ tsp (1-2 mL) red pepper flakes (optional, for a little heat)
½ tsp (2 mL) black pepper
1 Tbsp (15 mL) oil, for frying
Seasoned Smashed Beans:
1 can (19 oz / 540 mL) white kidney or Great Northern beans, drained and rinsed (room temperature are best)
1-2 Tbsp (15-30 mL) water or broth
1 Tbsp (15 mL) oil
½ tsp (2 mL) garlic powder
½ tsp (2 mL) dried oregano
salt & pepper to taste
Flatbreads:
4 store-bought flatbreads or naan
½ cup (125 mL) pizza sauce or marinara
1 to 1½ cups (250-375 mL) shredded mozzarella cheese
¼ cup (60 mL) freshly grated Parmesan cheese
DIRECTIONS
In a bowl, mix the ground pork with the salt, oregano, crushed fennel seeds, garlic powder, onion powder, basil, red pepper flakes, and black pepper until well combined. *If you wish to use gloves that works too!
Heat 1 Tbsp (15 mL) oil in a large skillet over medium-high heat. Add the seasoned pork, breaking it up with a wooden spoon. Cook undisturbed for 2 to 3 minutes to get deep browning, then flip and continue breaking it into small pieces until cooked through, deeply browned, and super crispy, about 6 to 8 minutes total.
Transfer to a paper-towel-lined plate and set aside.
While the pork cooks, place the beans in a bowl and add 1 Tbsp (15 mL) of either warm water or broth, and using a fork or a potato masher, mash until there is only a bit of texture remaining. You can also fully mash the beans if you prefer.
Add oil, garlic powder, oregano, salt, and pepper and mix well. Taste and adjust seasoning if necessary. Add the remaining 1 Tbsp (15 mL) water or broth if the beans are too thick to spread.
To assemble, place flatbreads on 2 large, rimmed baking sheets lined with parchment paper or cook 2 at a time and start over with fresh parchment paper.
Spread a thin layer of pizza sauce over each flatbread, about 2 Tbsp (30 mL) per flatbread.
Divide smashed beans among the 4 flatbreads and gently flatten beans down on top of the sauce.
Evenly scatter the crispy ground pork over top the 4 flatbreads, top with shredded mozzarella and a sprinkle of Parmesan cheese.
To heat the flatbreads, turn oven broiler setting to HIGH and when oven is ready, place the baking sheet on the middle rack and broil for a few minutes. Watch it like a hawk so the flatbreads don’t burn.
Flatbreads are ready when the cheese is bubbling and flatbreads to be golden brown with crispy edges. Slice and serve warm!