Rosemary & Portobello Pizza Bianca
with Whipped Ricotta Cream & Honey Drizzle
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
These white pizzas are a cut above, with a luxurious topping of ricotta whipped with cream and olive-flecked seasonings. They backdrop meaty portobello mushrooms, with an outdoorsy whiff of rosemary and a trickle of sweet honey. The salad shines under white balsamic.
We will send you:
- 1 Shallot (or onion)
- 2 Portobello mushrooms
- 4g Rosemary
- 1 Head of curly leaf lettuce
- 30ml White balsamic vinegar
- 7g Honey
- 30ml Heavy cream
- 60g Ricotta
- 2 Naan
- 9g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Whisk
Total Fat
31 g
Saturated Fat
9 g
Sodium
1490 mg
Total Carb
74 g
Sugars
13 g
Protein
17 g
Fibre
7 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Remove the stems from the mushrooms; halve and then thinly slice the caps.
- Halve, peel and thinly slice the shallot.
- Pick the rosemary leaves off the stems; finely chop the leaves.
- In a small bowl, whisk the ricotta, the cream, ½ the spices and S&P.
Sauté the vegetables
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the mushrooms and sauté, 2 to 3 min., until beginning to soften.
- Add the shallot and remaining spices. Sauté, 2 to 3 min., until nicely browned; season with S&P.
Assemble & bake the flatbreads
- Arrange the naan on a lined sheet pan.
- Spread with the whipped ricotta.
- Top with the vegetables and rosemary.
- Bake the flatbreads, 5 to 7 min., until the edges are golden brown.
- Transfer to a cutting board. Drizzle with the honey and cut into wedges.
Make the salad
- Meanwhile, roughly chop the lettuce.
- In a large bowl, combine the lettuce, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the flatbreads and salad between your plates. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
