Sautéed Sweet Pepper, Greens & Roasted Garlic Naan Pizzas
with Dried Mushrooms & Aged Cheddar
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
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.
We will send you:
- 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)
Contains: Milk, Wheat
You will need:
Small pot (or kettle)
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Small heatproof bowl
Parchment paper
Total Fat
22 g
Saturated Fat
8 g
Sodium
1520 mg
Total Carb
80 g
Sugars
15 g
Protein
21 g
Fibre
7 g
Preparation
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.
Rehydrate the mushrooms
Meanwhile, in a small heatproof bowl, combine the mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
Toast the naan
Toast the naan directly on an oven rack, 5 to 7 min., until crispy.
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.
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.
Plate your dish
Divide the pizzas (cut into wedges) between your plates. Bon appétit!
