Mushroom, Pepper & Rosemary Ricotta Naan Pizzas
with Side Salad
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
This is pizza night with pinkies in the air, because we’re gettin’ fancy. The secret is the creamy ricotta, which acts as both sauce and cheese all at once. Flavoured with fresh, aromatic rosemary and our house Garlic & Sweet Pepper spices, it’s a mellow, savoury base for the sautéed mushrooms and sweet roasted pepper you’ll load on top—with a sprinkle of Grana Padano for good measure. A quick side salad, and dinner is served.
We will send you:
- 1 Bunch of rosemary
- 1 Cucumber
- 1 Head of curly leaf lettuce
- 225g Sliced mushrooms
- 15ml Balsamic vinegar
- 1 Roasted pepper
- 60g Ricotta
- 25g Grana Padano (contains rennet)
- 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: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
8 g
Sodium
1600 mg
Total Carb
72 g
Sugars
10 g
Protein
22 g
Fibre
6 g
Preparation
Sauté the mushrooms
Preheat the oven to 450°F. In a large pan, heat a generous drizzle of oil on medium-high. Add the mushrooms and sauté, 4 to 6 min., until nicely browned; season with ⅔ of the spices and S&P.
Mise en place
Meanwhile, pick the rosemary leaves off the stems; finely chop the leaves. Thinly slice the roasted pepper lengthwise. In a small bowl, combine the ricotta, ½ the rosemary, the remaining spices and S&P.
Toast the naan
Toast the naan directly on an oven rack, 2 to 3 min., until lightly toasted.
Make the salad
Meanwhile, roughly chop the lettuce. Halve the cucumber lengthwise; thinly slice crosswise on an angle. In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the lettuce, cucumber and S&P; toss well.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the rosemary ricotta. Top with the mushrooms, roasted pepper, Grana Padano and remaining rosemary. Bake, 4 to 6 min., until the edges of the naan are golden. Transfer to a cutting board and cut into wedges.
Plate your dish
Divide the pizzas and salad between your plates. Bon appétit!
