Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze

Preheat the oven to 375 degrees F (190 degrees C).

Clean and slice the Cherry Tomatoes (1 1/2 cups) and Baby Bella Mushrooms (3 cups) and place them into a medium bowl.

Peel and cut the Red Onion (1) into wedges and add to the bowl with the tomatoes and mushrooms.

Drizzle the veggies with the Extra-Virgin Olive Oil (1 Tbsp) and toss to coat. Add in the Garlic (3 cloves), Herbes de Provence (1 tsp), 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.

While the veggies are roasting, prepare the cheese and flatbread: In a small bowl toss together the Shredded Mozzarella Cheese (1 cup) and Shredded Parmesan Cheese (1/2 cup) and set aside.

Spread Naans (4) with a layer of the Pizza Sauce (1/4 cup) then a layer of Ricotta Cheese (1/2 cup) and spread evenly. If you prefer you can mix the pizza sauce and cheese together before spreading.

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.

Remove from oven and allow to cool slightly, then top pizzas with Arugula (3 cups) and drizzle with the Balsamic Glaze (to taste). Slice and serve.