Double Cheese Naan Pizzas
with Roasted Broccoli & Onion
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Let’s get to the square root of double cheese. The pleasure of these pizzas is exponential, thanks to the power of two: ricotta and cheddar. Whip together a mixture of thick, smooth, creamy ricotta with tomato paste, minced garlic and bright herby seasonings to spread over naan. You’ll top that with chopped broccoli and onion roasted until softened and bronzed, bringing in tanginess from aged white cheddar. Round, but a perfect square!
We will send you:
- 300g Broccoli florets
- 2 Garlic cloves
- 1 Onion (or shallot)
- 15ml Tomato paste
- 60g Ricotta
- 60g Grated aged cheddar
- 2 Naan
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
10 g
Sodium
1550 mg
Total Carb
80 g
Sugars
10 g
Protein
25 g
Fibre
8 g
Preparation
Roast the broccoli & onion
Preheat the oven to 450°F. Roughly chop the broccoli. Halve, peel and thinly slice the onion. Mince the garlic. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, 7 to 9 min., until partially cooked. Remove from the oven and add ¾ of the garlic; stir well. Roast, 7 to 9 min., until tender.
Make the ricotta mixture
Meanwhile, in a small bowl, combine the ricotta, tomato paste, remaining garlic and spices, a drizzle of oil and S&P.
Assemble & bake the pizzas
Arrange the naan on a second lined sheet pan. Spread with the ricotta mixture. Top with the onion, ½ the broccoli and the cheddar. Bake, 4 to 5 min., until the naan is golden at the edges.
Plate your dish
Divide the pizzas (cut into wedges) between your plates. Serve the remaining broccoli on the side. Bon appétit!
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