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RECIPE
14 INGREDIENTS8 STEPS35MIN

Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze

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This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.
35MIN
Total Time

The Whole Serving

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Cherry Tomatoes
8 oz
Baby Bella Mushrooms
1
Medium  Red Onion
1 Tbsp
Extra-Virgin Olive Oil
3 cloves
Garlic , minced
1 tsp
Herbes de Provence
to taste
Salt and Pepper
4
Naan
or any other flatbread of choice
1/4 cup
Pizza Sauce
1/2 cup
Ricotta Cheese
3 cups
to taste
Balsamic Glaze

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Nutrition Per Serving

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CALORIES
476
FAT
19.1 g
PROTEIN
24.2 g
CARBS
51.4 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Clean and slice the Cherry Tomato (8 ounce) and Baby Bella Mushroom (8 ounce) 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 (1 tablespoon) and toss to coat. Add in the Garlic (3 clove), Herbes de Provence (1 teaspoon), Salt and 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 (1 cup) and Shredded Parmesan Cheese (1/2 cup) and set aside.
Step 6
Spread Naan (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.
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 (3 cup) and drizzle with the Balsamic Glaze (to taste). Slice and serve.

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Nutrition Per Serving
Calories
476
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
8.7 g
43%
Trans Fat
0.1 g
--
Cholesterol
43.8 mg
15%
Carbohydrates
51.4 g
19%
Fiber
4.6 g
16%
Sugars
7.9 g
--
Protein
24.2 g
48%
Sodium
849.6 mg
37%
Vitamin D
0.1 µg
0%
Calcium
548.9 mg
42%
Iron
3.9 mg
22%
Potassium
296.1 mg
6%
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