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Easy prep

Spinach & Mixed Mushroom Pizzette Bianche

with Radicchio-Spinach Salad

Cooking time

15 minutes

Servings

2/4

Calories

780 /serving

Tonight’s Italian trattoria-inspired meal summons the essence of casual dining right to your table. A combination of creamy ricotta and Parmigiano Reggiano with touch of zesty lemon juice is spread on the dough. Sautéed cremini and shiitake mushrooms along with tender spinach leaves serve as our pizzette toppings. The greens are tossed in a red wine vinaigrette, adding a refreshing touch of bitterness to our vegetarian-friendly meal. One taste will bring you straight back to the old country.

We will send you:

  • 115g Baby spinach
  • 90g Shiitake mushrooms
  • 15ml Minced garlic
  • 1 Lemon
  • 225g Cremini mushrooms
  • 60g Chopped lettuces
  • 15ml Red wine vinegar
  • 100g Ricotta
  • 25g Parmigiano Reggiano
  • 2 Naan
  • 6g Oregano & garlic spice blend (garlic, oregano, paprika, onion, fennel seeds, basil, black pepper, thyme, red bell pepper, ginger, sunflower oil, chilli, salt)
  • You will need:

    Large pan
    Zester
    Sheet pan
    Olive oil
    Salt & pepper
    Parchment paper
    Total Fat
    45 g
    Saturated Fat
    11 g
    Sodium
    1220 mg
    Total Carbs
    73 g
    Sugars
    10 g
    Protein
    25 g
    Fibres
    6 g
    Preparation
    a picture
    Cook the vegetables
    Preheat the oven to 450°F. In a large pan, heat a drizzle of olive oil on medium-high. Cut off and discard the shiitake mushroom stems; thinly slice the caps. Add ½ the garlic and ½ the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the shiitake and cremini mushrooms. Cook, stirring occasionally, 2 to 4 minutes, until the they begin to soften and brown. Add ½ the spinach and cook, 1 to 2 minutes, until wilted; season with S&P to taste.
    a picture
    Mix the ricotta
    While the vegetables cook, zest and juice the lemon. In a small bowl, combine the ricotta, lemon juice, ½ the Parmesan, ½ the lemon zest (or as much as you’d like) and remaining garlic; season with the remaining spice blend and S&P to taste.
    a picture
    Prepare & cook the pizzette
    On a lined sheet pan, brush the naan lightly with olive oil. Top each naan with the seasoned ricotta, cooked vegetables and remaining Parmesan. Bake the pizzette in the oven, 8 to 10 minutes, until the Parmesan is golden brown.
    a picture
    Make the salad & serve
    In a large bowl, combine the radicchio mix and remaining spinach. Add the vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste and toss to thoroughly combine. Cut the pizzette into wedges and divide between your plates. Garnish the pizzette with a drizzle of olive oil and as much of the remaining lemon zest as you’d like. Serve the salad on the side. Bon appétit!