Pain plat à la courge et aux oignons caramélisés
avec ricotta parfumée à la sauge
Pas besoin de commander de la pizzéria ce soir : nous avons mieux pour vous! Ces mini-pizzas à la courge et aux oignons caramélisés sont rapides à préparer et mille fois meilleures que celles du resto!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Ricotta
(Contient: Lait)
4 pièce(s)
Naan
7 g
Sauge
56 g
Bébé roquette
170 g
Courge musquée, en dés
113 g
Oignon rouge, tranché
2 cs
Vinaigre balsamique
28 g
Graines de citrouille
1 cc
Flocons de piment
Instructions
Wash and dry all produce.* Finely chop 2 tsp sage leaves (dbl for 4 ppl). On a baking sheet, toss squash, half the sage, 1/2 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes. (NOTE: Reference heat guide in Start Strong) Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown and tender, 20-22 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.
In the same pan, add 1/2 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from heat, and stir in 1 tbsp vinegar (dbl for 4 ppl). Set aside.
Meanwhile, in a small bowl, stir together ricotta and remaining sage. Season with salt and pepper. On another baking sheet, arrange naan. (NOTE: It's ok if they overlap! For 4 ppl, bake 4 naan at a time in 2 batches.) Divide ricotta mixture between naan. Toast in the middle of the oven, until golden-brown, 6-7 min.
Top toasted naan with roasted squash and caramelized onions. Sprinkle over toasted pepitas. In a medium bowl, toss arugula with remaining vinegar and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Divide pizzettes and arugula salad between plates.
