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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!

Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/Sulfite

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Mini Naan Bread

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

227 g

Cremini Mushrooms

6 g

Garlic

113 g

Onion, sliced

7 g

Chives

2 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

100 g

Ricotta Cheese

(ContainsMilk/Lait)

56 g

Baby Arugula

113 g

Cherry Tomatoes

Not included in your delivery

3 tbsp

Oil*

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
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.)

4

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.

5

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