Korean BBQ Naan Pizza

This may sound like the craziest combination of flavors and ideas in the history of time, but I promise the minute you take that first bite you will be in heaven. The warm and chewy naan, coupled with the smooth and creamy hummus, the sweet sauciness of the pork and the salty nip from the feta cheese, make this a simple yet jaw droppingly good meal.

Korean BBQ Naan Pizza

• 1 package of pork for carnitas
• 1 flavor packet
• 2 pieces of naan
• onion slices
• spinach
• hummus
• feta cheese

You know how sometimes you go to make dinner and you have like 1/2 of the ingredients for three different meals. That’s how this one came about. I opened the fridge and saw half a cube of feta that needed to get eaten. Half a bag of spinach that also needed to make its way into my belly. There was some “pork for carnitas” that I’d picked up on a whim in the meat department in there and of course, my long time lover, hummus. I had picked up some garlic naan bread from the bakery department earlier in the day because it sounded good, and a few seasoning sauce packs. I’ve fallen in love with these little packets of magic and there are so many new and interesting flavor combinations out there that I don’t think I will need to stop anytime soon.

I started by browning up one pound of the carnitas pork. I also added in about 1/4 of an onion sliced into semi-circles. The pork was in HUGE chunks so once they were cooked most of the way through, I dumped them onto my cutting board and chopped them into small bite size pieces. I dumped them back into the pan and added my packet of Korean BBQ sauce mix. Then I cranked up the heat, stirred it around and let it cook down until it was a really intense flavor packed pan of meat (aka very little runny sauce).

While the meat was doing its thing I spread a couple of tablespoons of regular hummus onto both of my naan. Then I added a healthy layer of spinach. When my meat was ready I spooned it onto the top of the spinach and let it ooze it’s saucy goodness into all the spinach crevices. Then I crumbled up about a tablespoon of feta cheese onto the top and slid them directly into the hot oven. I just wanted the cheese to brown a tiny bit and the naan to get a little heat to it so I didn’t worry about timing or anything. I just checked on it every couple of minutes until it looked done.

Then I pulled them out and cut them into four pieces. The naan doesn’t crisp up enough to be eaten like pizza so don’t forget your fork! From bite number one I was sold. My husband even told me that this hodgepodge of awesomeness was restaurant quality and asked me to please make it again.