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Sauteed sweet pepper greens roasted garlic naan pizzas - Extra large standard

Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas

with Dried Mushrooms & Aged Cheddar

590 cals

20 mins

Description

Take it easy, for pizza’s sake. Rounds of naan breads are ready to go as cushions for individual pies. The trick is to toast them first before loading them with veggies—and we do mean load! A colourful display of sautéed sweet peppers, pan-wilted greens and tomato sauce is boosted by a couple of primo ingredients: roasted garlic and rehydrated mushrooms to bring the flavour deeper. The twang of aged cheddar seals the deal.

Contains:

Milk, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 90g Baby greens (baby spinach or kale)

  • 7g Dried mushrooms (porcini or shiitake)

  • 1 Shallot (or onion)

  • 2 Sweet peppers

  • 15g Minced roasted garlic

  • 100ml Tomato sauce

  • 60g Grated aged cheddar

  • 2 Naan

  • 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Nutrition

Total fat

22g

Saturated Fat

8g

Sodium

1520mg

Total carbs

80g

Sugar

15g

Protein

21g

Fibres

7g

Recipe Instructions

Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas - Step #1 Mise en place
Step 1: Mise en place
Preheat the oven to 450°F. Using a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Halve, peel and thinly slice the shallot. Core and thinly slice the sweet peppers.
Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas - Step #2 Rehydrate the mushrooms
Step 2: Rehydrate the mushrooms
Meanwhile, in a small heatproof bowl, combine the mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas - Step #3 Toast the naan
Step 3: Toast the naan
Toast the naan directly on an oven rack, 5 to 7 min., until crispy.
Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas - Step #4 Cook the vegetables
Step 4: Cook the vegetables
Drain and roughly chop the rehydrated mushrooms. In a large pan, heat a drizzle of oil on medium. Add the garlic and shallot. Sauté, 30 sec. to 1 min., until fragrant. Add the sweet peppers, rehydrated mushrooms, spices and S&P. Sauté, 3 to 4 min., until partially cooked. Add ½ the tomato sauce and cook, stirring frequently, 1 to 2 min., until coated and reduced. Off the heat, add the spinach; stir until wilted.
Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas - Step #5 Assemble & bake the pizzas
Step 5: Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the remaining tomato sauce. Top with the vegetables and cheese. Bake, 2 to 3 min., until the cheese has melted, the vegetables are tender and the edges of the naan are golden.
Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas - Step #6 Plate your dish
Step 6: Plate your dish
Divide the pizzas (cut into wedges) between your plates. Bon appétit!