Cheesy Sweet Pepper Naan Pizzas
with Honey-Dijon Baby Greens Salad
Cooking time
15 minutes
Servings
4
Calories
590 /serving
Prepare—not that you need to—for one of the easiest pizza nights ever. Soft, thick and cushiony rounds of naan bread are ready and set for taking on toppings. Cover them with tomato sauce, shards of sautéed sweet peppers and tangy aged white cheddar, and slide them into the oven to bake. Meanwhile, a side salad is simply a matter of assembling baby greens and cukes under a drizzle of honey-Dijon vinaigrette.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Cucumbers
- 2 Sweet peppers
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 200ml Tomato sauce
- 90g Grated aged cheddar
- 4 Naan
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
7 g
Sodium
1770 mg
Total Carb
75 g
Sugars
14 g
Protein
18 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve, core and thinly slice the sweet peppers lengthwise. Thinly slice the cucumbers crosswise.
Sauté the sweet peppers
In a large pan, heat a drizzle of oil on medium-high. Add the sweet peppers and sauté, 2 to 3 min., until slightly softened; season with the spices and S&P.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the sweet peppers and cheese. Bake, 4 to 6 min., until the edges of the naan are golden.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, cucumbers, vinaigrette and S&P.
Plate your dish
Divide the pizzas (cut into wedges) and salad between your plates. Bon appétit!
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