Heirloom Zucchini, Pepper & Mushroom Naan Pizzas
with Aged White Cheddar & Caramelized Onions
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
Some pizzas are meant to be held in the hand, others are clearly fork and knife material. These naan-based pies are so generously laden with delicious veggies that you’ll want to come at them with cutlery. Gently sautéed with garlic, slices of tender heirloom zucchini, sweet pepper and mushrooms form a soft layer over tomato sauce. With the addition of caramelized onions and edgy grated aged white cheddar (both pre-prepped), it’s ’za whole vibe!
We will send you:
- 15ml Minced garlic
- 1 Heirloom zucchini
- 1 Sweet pepper
- 225g Sliced mushrooms
- 25g Caramelized onions
- 100ml Tomato sauce
- 60g Grated aged cheddar
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
23 g
Saturated Fat
8 g
Sodium
1790 mg
Total Carb
79 g
Sugars
15 g
Protein
22 g
Fibre
6 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the zucchini lengthwise; thinly slice crosswise on an angle. Core and thinly slice the sweet pepper lengthwise.
Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms, sweet pepper and zucchini. Sauté, 4 to 5 min., until nicely browned; season with ⅔ of the spices and S&P.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Season with the remaining spices. Top with the vegetables, cheese and onions. Bake, rotating halfway, 6 to 8 min., until the cheese has melted.
Plate your dish
Divide the pizzas (cut into wedges) between your plates. Bon appétit!
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