Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Clean and slice the
Cherry Tomatoes (225 g)
and
Baby Bella Mushrooms (225 g)
and place them into a medium bowl.
Step 3
Peel and cut the
Red Onion (1)
into wedges and add to the bowl with the tomatoes and mushrooms.
Step 4
Drizzle the veggies with the
Extra-Virgin Olive Oil (15 mL)
and toss to coat. Add in the
Garlic (3 cloves)
,
Herbes de Provence (1 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Toss and transfer the veggies to a shallow baking pan and spread evenly. Place in oven and roast for 15 minutes.
Step 5
While the veggies are roasting, prepare the cheese and flatbread: In a small bowl toss together the
Shredded Mozzarella Cheese (85 g)
and
Shredded Parmesan Cheese (50 g)
and set aside.
Step 6
Spread
Naans (4)
with a layer of the
Pizza Sauce (65 g)
then a layer of
Ricotta Cheese (120 g)
and spread evenly. If you prefer you can mix the pizza sauce and cheese together before spreading.
Step 7
Top the ricotta with the roasted veggies and a sprinkling of the Mozzarella/Parmesan mix. Place on a baking sheet and bake in the oven for 10 minutes or until cheese has melted.
Step 8
Remove from oven and allow to cool slightly, then top pizzas with
Arugula (60 g)
and drizzle with the
Balsamic Glaze (to taste)
. Slice and serve.
