Mushroom and Caramelized Onion Pizzettes
with Baby Arugula Salad
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.
(Contains Egg, Milk, Gluten)
Not included in your delivery
Salt and Pepper*
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.