HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMushroom And Caramelized Onion Pizzettes
Mushroom and Caramelized Onion Pizzettes

Mushroom and Caramelized Onion Pizzettes

with Baby Arugula Salad

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There's no need to call your local pizza joint tonight because we've got something even better. These gourmet onion and mushroom pizzettes are miles better than the take-out stuff, and ready as quickly as delivery!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Mini Naan

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

227 g

Cremini Mushrooms

6 g


113 g

Onion, sliced

7 g


2 tbsp

Balsamic Vinegar


100 g

Ricotta Cheese


56 g

Baby Arugula

113 g

Cherry Tomatoes

Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2050 kJ
Calories490 kcal
Fat17 g
Saturated Fat7 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber3 g
Protein19 g
Cholesterol40 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to toast naan). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Peel, then mince or grate garlic. Thinly slice mushrooms. Halve tomatoes. Finely chop chives. In a small bowl, stir together ricotta and half the chives. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add mushrooms. Cook, stirring occasionally, until softened, 5-6 min. Add garlic and remaining chives. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper. Remove pan from heat. Add 1 tbsp vinegar (dbl for 4 ppl). Stir together.


Meanwhile, on a baking sheet, arrange naan. (NOTE: It's ok if they overlap!) Toast, in middle of oven, until tops are golden-brown, 2-3 min. Flip, and return to oven, until bottoms are golden-brown, 1-3 min. (NOTE: For 4 ppl, broil naan in two batches.)


Meanwhile, in a large bowl, whisk together remaining vinegar and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Add arugula and tomatoes. Toss together. Divide ricotta mixture between toasted naans. Using a slotted spoon, divide mushroom mixture over ricotta.


Divide pizzettes between plates and top with half the arugula mixture, if desired. Serve remaining arugula mixture alongside pizzettes.