Ratatouille pizza

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury black olives and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.

Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cold.
Gluten Friendly note: The gluten free pizza dough is too big to fit in the pizza box and is in your bag. Please keep the dough refregirated. 

  • preparation time: 15 min
    Total time:
    30 min
  • difficulty level: 1
  • recipe ID: PB16
  • cuisine region: fusion Mediterranean

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Products

italian-star-deli
sweetpurehoney
Oliv
Local&Fresh
GravelbourgMustard

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Tools

  • knife
  • cutting board
  • 2 medium bowls
  • baking sheet
  • parchment

Preparation

1

Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces. Cut the onion, eggplant, and mushroom in thin slices of about 1/2 cm thick. 

2

Cook the vegetables: Place the onion, eggplant, and mushroom slices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1 tsp, 1/2¬†tsp) , sprinkle with salt¬†(1/2 tsp, ¬ľ tsp) and pepper (1/4 tsp, 1/8¬†tsp). Cook for about 12 minutes in the oven or until the vegetables are cooked through and are starting to become golden.

3

Prepare the toppings: While the vegetables are cooking, pit the black olives and roughly chop them. Finely chop the thyme. Use about (1/2 tsp, 1 tsp) thyme.  

4

Cook the pizza: When the vegetables are cooked, place them in a bowl and drizzle them with half of the balsamic dressing. Place the naan bread on the baking sheet. Top each naan bread with tomato sauce, cooked vegetables, and thyme. Cook the pizza in the oven at 400 for about 5 minutes. 

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

Assemble the dressed arugula: In a medium bowl, place the arugula and the other half of the balsamic dressing. Combine to coat the arugula with the dressing. 

6

Garnish and serve: Place the balsamic dressed arugula on top of each pizza, top with shaved parmesan. Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

naan bread

2

4

onion

1 small

1 medium

mushroom

50 gr

100 gr

eggplant

100 gr

200 gr

thyme

3 gr

6 gr

tomato sauce

1/4 cup

1/2 cup

arugula

20 gr

40 gr

black olives

30 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

parmesan

3 tbsp

1/3 cup

GF pizza crust

1

2

salt*

1/8 tsp

1/4 tsp

pepper*

1/8 tsp

1/4 tsp

oil*

1/2 tsp

1 tsp


Dr. Herrington’s

Regina Naturopathic

MUSHROOMS
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price
(SLGA): $15.99

campo-viejo-tempranillo-rioja[1]

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 
12%
Price (SLGA): $10.09

241919_product_front_0[1]

Tags

gluten
family
local
lactose

Previous
Next

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Apple sausage beet braised lentils

Country apple pork sausages are the star of this dish and complement perfectly the earthiness of lentils and the sweetness of beets.  This recipe is inspired by french cassoulet. Beets and lentils compliment each other to create this comforting and healthy dish. To add freshness to this earthy dish, it is garnished with fresh carrot tops.

Featured Saskatchewan Products

You Will Need

Preparation

1

Prepare the vegetables:  Wash and clean all produce. 

Peel the beets. Cut the beet, onion and celery in 1 cm dices.

2

Cook the onion:  In an oiled pot on medium heat, add the onion and cook for 4 minutes.

Add the beets and celery to the onion. Season with salt & pepper.

3

Start the lentils: Strain the lentils with bay leaf and rinse well. Add the lentils with bay leaf to the vegetables. Add water* (2 cups, 4 cups, 6 cups). Season with salt & pepper.

*Note: The water should covers the lentils by about 2 cm.

4

Cook the lentils and vegetables: Bring to a boil. Reduce heat and cook for 20-25 minutes, until the lentils are just tender, adding more water if necessary.

5

Cook the sausage: In a generously oiled heavy skillet on medium heat, add the country apple pork sausages. Cook for 10 – 12 minutes turning regularly.

Let rest for a few minutes and slice the country apple pork sausages.

Note: Ensure the sausage is cooked to at least 165F.

6

Garnish & serve: Cut the carrot tops in about 1 inch pieces. Garnish the lentils with sausage and carrot tops. 

Bon Appétit

Ingredients

Included

2 Portions

4 Portions

6 Portions

Country apple pork sausage

180 gr

360 gr

540 gr

French lentils & bay leaf

2/3 cup

1 1/3 cup

2 cups

Onion

1 small

1 medium

1 large

Beet

200 gr

400 gr

600 gr

celery

100 gr

200 gr

300 gr

Garlic

2 cloves

4 cloves

6 cloves

carrot tops

3 gr

6 gr

9 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Lacey Engel, Registered Dietician

Owner: Beyond Baby Nutrition

Introducing new foods 
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.

Making this recipe with kids?
Ask the child to help with step 5 & 6 by:

  • Prepare the rosemary
  • Garnish & serve

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Lighting Rock, Pinot Noir 2017
A delightfully delicate and light bottle of rose petals and cherries.
Region:
Okanagan, Canada
Colour: Red
Alcohol:
12%

Alto Landon, MilHistoria 2017
Intense and bright picota cherry colour. The nose is clean and intense, lots of black fruits, candy and floral notes.  A medley of plum, strawberry, black cherry and black currant with undertones of white pepper, earthy notes, and a very pleasant balsamic end with a hint of sweetness.
Region: Manchuria, Spain
Colour: Red
Alcohol:
14%

Ingredients

  • Lentils & bay leaves
  • beets
  • onion
  • celery
  • garlic
  • apple pork sausage – prairie meats
  • carrots tops

Note: We cannot guarantee any dish is allergen free. 

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Braised Beet Lentils

This beet braised lentils is inspired by the french classic cassoulet. Beets and lentils compliment each other to create this comforting and healthy dish. 

Featured Saskatchewan products

You Will Need

Preparation

1

Prepare the vegetables:  Wash and clean all produce. 

Peel the beets. Cut the beet, onion and celery in 1 cm dices.

2

Cook the onion:  In an oiled pot on medium heat, add the onion and cook for 4 minutes.

Add the beets and celery to the onion. Season with salt & pepper.

3

Start the lentils: Strain the lentils with bay leaf and rinse well. Add the lentils with bay leaf to the vegetables. Add water* (2 cups, 4 cups, 6 cups). Season with salt & pepper.

*Note: The water should covers the lentils by about 2 cm.

4

Cook the lentils and vegetables: Bring to a boil. Reduce heat and cook for 20-25 minutes, until the lentils are just tender, adding more water if necessary.

5

Garnish & serve: Cut the carrot tops in about 1 inch pieces. Garnish the lentils with carrot tops. 

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

French lentils & Bay leaf

1 cup

2 cups

3 cups

Onion

1 small

2 medium

1 large

Beets

200 gr

400 gr

600 gr

celery

100 gr

200 gr

300 gr

Garlic

2 cloves

4 cloves

6 cloves

carrot tops

3 gr

6 gr

9 gr

Health Fact

Dr. Craig Herrington, Naturopath

Owner: Regina Naturopathic

BEETS
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.

Cooking with Kids

Lacey Engel, Registered Dietitian

Owner: Beyond Baby Nutrition

Introducing new foods 
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.

Making this recipe with kids?
Ask the child to help with step 4 & 5 by:

  • Prepare the rosemary
  • Garnish & serve

Recommended Wine Pairing

Homestead Bar À Vin

Josh McLean, Owner

Lighting Rock, Pinot Noir 2017
A delightfully delicate and light bottle of rose petals and cherries.
Region: Okanagan, Canada
Colour: Red
Alcohol:
12%

Alto Landon, MilHistoria 2017
Intense and bright picota cherry colour. The nose is clean and intense, lots of black fruits, candy and floral notes.  A medley of plum, strawberry, black cherry and black currant with undertones of white pepper, earthy notes, and a very pleasant balsamic end with a hint of sweetness.
Region: Manchuria, Spain
Colour: Red
Alcohol:
14%

Ingredients

  • Lentils & bay leaves
  • beets
  • onion
  • celery
  • garlic
  • carrots tops

Note: We cannot guarantee any dish is allergen free. 

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Ratatouille spaghetti

This Mediterranean pasta is the ultimate easy and delicious comfort food. Ratatouille is a traditional French vegetable stew that captures the sun filled flavours of summer. This ratatouille pasta features roasted bell peppers, zucchini,  onion. The secret to this delicious tomato sauce is the simple ingredients we use to make it from scratch:  Diced tomatoes, tomato paste, water, Herbe de Provence, garlic powder, salt, sugar. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!

Please note: the basil was replaced with fresh Italian parsley.

Featured Saskatchewan Products

You will need

Preparation

1

Set up & cut the vegetables: Preheat the oven to 400¬į F. Bring salted water to a boil in a large pot. Rinse and dry all produces.

Cut the bell pepper and the onion in medium dice. Cut the zucchini in small dice. Separate the Italian parsley leaves.

2

Cook the vegetables: Place the bell pepper, onion and zucchini on a lined baking sheet. Drizzle the vegetables with oil. Season with salt & pepper. Combine and place the vegetables in a single layer. Cook for 25 minutes.

3

Cook the pasta: Add the spaghetti to the boiling water. Stir, cover and cook for 8 minutes for al dente. Drain in a colander.

Gluten Friendly: Cook the spaghetti for 7 minutes.

4

Drain the pasta: Once the pasta is cooked, drain in a colander or strainer. Place the signature tomato sauce in the pot and heat it for about 5 minutes. Add the pasta back to the pot. Separate the leaves of the parsley.

5

Heat the sauce & chickpeas: Heat the signature tomato sauce and Herbe de Provence chickpeas in a pot for 5 to 10 minutes. Add the spaghetti to the pot. Combine.

6

Combine & serve: Add the roasted vegetables to the pasta. Combine. Garnish with Italian parsley leaves. Serve.

 

Bon Appétit!

Ingredients

Included

2 portions

4 portions

bell pepper

1

2

onion

1 medium

1 large

zucchini

200 gr

400 gr

Herbes de Provence chickpeas

200 gr

400 gr

spaghetti

200 gr

400 gr

Gluten Free spaghetti

Gluten Friendly Only

200 gr

400 gr

signature tomato sauce

1 cup

2 cup

Italian parsley

5 gr

10 gr

Health Tip

Regina Naturopathic

Dr. Craig Herrington, Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

NEW FOODS
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.
RECIPE TIP 
Feel free to slowly introduce new vegetables to children. 
Making this recipe with kids?
Ask the child to help by completing step 5.
РCombine & serve 

Recommended Wine Pairing

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Ratatouille spaghetti

This Mediterranean pasta is the ultimate easy and delicious comfort food. Ratatouille is a traditional French vegetable stew that captures the sun filled flavours of summer. This ratatouille pasta features roasted chicken breast, bell peppers, zucchini, onion. The secret to this delicious tomato sauce is the simple ingredients we use to make it from scratch:  Diced tomatoes, tomato paste, water, Herbe de Provence, garlic powder, salt, sugar. We know you will fall in love with this dish just like we did. Simple, flavourful, amazing!

Note: Because your kit is filled with local and seasonal ingredients, some ingredients shown in the picture may be substituted. The basil was replaced with fresh Italian parsley.

Featured Saskatchewan producers

You will need

Preparation

1

Set up & cut the vegetables: Preheat the oven to 400¬į F. Bring salted water to a boil in a large pot. Rinse and dry all produces.

Cut the bell pepper and the onion in medium dice. Cut the zucchini in small dice. Separate the Italian parsley leaves.

2

Cook the vegetables: Place the bell pepper, onion and zucchini on a lined baking sheet. Drizzle the vegetables with oil. Season with salt & pepper. Combine and place the vegetables in a single layer. Cook for 25 minutes.

3

Cook the chicken:  Place the Herbes de Provence chicken breast on a lined baking sheet, Drizzle with oil and season with salt & pepper. Cook for 15 minutes*.

Using 2 forks, shred the chicken in medium pieces.

*Note: Ensure the chicken is cooked to a minimum internal temperature of 165F.

4

Cook the spaghetti: Add the spaghetti to the boiling water. Stir, cover and cook for 8 minutes for al dente. Drain in a colander.

Gluten Friendly 
Cook the spaghetti for 7 minutes.

5

Heat the sauce: Heat the signature tomato sauce in a pot for 5 to 10 minutes. Add the spaghetti  to the sauce. Combine.

6

Combine & serve: Add the roasted vegetables and the chicken to the spaghetti. Combine. Garnish with Italian parsley leaves. Serve. 

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

chicken with herbes de Provence

200 gr

400 gr

600 gr

bell pepper

75 gr

150 gr

225 gr

onion

1 small

1 medium

1 large

zucchini

150 gr

300 gr

450 gr

spaghetti

160 gr

320 gr

480 gr

spaghetti (GF)

160 gr

320 gr

480 gr

signature tomato sauce

3/4 cup

1 1/2 cup

2 1/4 cup

Italian parsley

5 gr

10 gr

15 gr

Health Tip

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

NEW FOODS 
It can take up to 20 different exposures of the same food before some kids may even try it. So keep calm, and offer the same food in different ways.
RECIPE TIP 
Feel free to slowly introduce new vegetables to children. 
MAKING THIS RECIPE WITH KIDS? 
Ask the child to help by completing step 6
РStep 6: Combine & serve 

Recommended Wine Pairing

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Ratatouille pizza

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury black olives and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.

Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cold.
Gluten Friendly note: The gluten free pizza dough is too big to fit in the pizza box and is in your bag. Please keep the dough refregirated. 

Featured Saskatchewan Products

You will need

Preparation

1

Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces.

Cut the onion, eggplant, and mushroom in thin slices.

2

Cook the vegetables: Place the vegetables on a lined baking sheet. Drizzle the vegetables with oil, and season with salt & pepper. Bake for 12 minutes.

3

Prepare the toppings: Pit the black olives and roughly chop them. Remove the thyme leave from the stem.  Use about 1/2 tsp of thyme.

4

Assemble & cook the pizza: Drizzle the vegetables with half of the balsamic dressing.

Place the naan bread on the baking sheet. Top each naan bread with pizza sauce, vegetables, and thyme. Cook the pizza for 5 minutes.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes. *Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

Dress the arugula: In a bowl, place the arugula and the rest of the balsamic dressing. Combine to coat the arugula.

6

Garnish & serve: Garnish each pizza with arugula, parmesan and black olives. Serve. 

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

naan bread

2

4

6

onion

1 small

1 medium

2 medium

mushroom

100 gr

200 gr

300 gr

eggplant

100 gr

200 gr

300 gr

oregano

3 gr

6 gr

9 gr

tomato sauce

1/4 cup

1/2 cup

3/4 cup

arugula

20 gr

40 gr

60 gr

black olives

30 gr

60 gr

90 gr

balsamic dressing

1 tbsp

2 tbsp

3 tbsp

parmesan

30 gr

60 gr

90 gr

Gluten Free only - pizza crust

1

2

3

Dr. Herrington's Health Fact

Regina Naturopathic

MUSHROOMS
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price
(SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 
12%
Price (SLGA): $10.09

Ingredients

  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredient, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, sugar, salt, calcium propionate, mono and diglycerides, potassium sobate, sodium bicarbonate.
  • onion
  • mushroom
  • eggplant
  • thyme
  • arugula
  • Italian Prosciutto di Parma
  • Balsamic dressing: grapeseed oil, balsamic, Dijon mustard, Italian spice blend, sugar, salt.
  • pizza sauce: tomato paste, water, grapeseed oil, Italian spice blend, sugar, salt.
  • parmesan
  • black olives
Vegan adaptation: 
  • Naan bread: Enriched Wheat Flour, Water, Soybean Oil And/or Canola Oil, Salt, Sugar, Baking Powder, Yeast, Dehydrated Granulated Garlic, Calcium Propionate, Potassium Sorbate, Fumaric Acid.
  • Parmesan: Cashew, garlic powder, nutritional yeast.

Note: We cannot guarantee any dish is allergen free. 

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Ratatouille pizza

Its pizza night! This ratatouille pizza packed full of summer vegetables will take care of all of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped a flavourful tomato sauce and loaded with roasted zucchini, onion, and mushrooms then topped with savoury prosciutto and shaved parmesan. There’s even a light balsamic and olive oil arugula salad on the side.


Pro tip: put the dressed arugula on your pizza for an amazing contrast of hot and cool.

Featured Saskatchewan Product

Tools

Preparation

1

Prepare the vegetables:  Heat up the oven to 400F. Rinse and dry all produces.

Cut the onion, eggplant, and mushroom in thin slices.

2

Cook the vegetables: Place the vegetables on a lined baking sheet. Drizzle the vegetables with oil, and season with salt & pepper. Bake for 12 minutes.

3

Prepare the toppings: Shred the Italian Prosciutto di Parma in about 3 cm pieces. Pit the black olives and roughly chop them.  Remove the thyme leave from the stem.  Use about 1/2 tsp of thyme.

4

Assemble & cook the pizza: Drizzle the vegetables with half of the balsamic dressing.

Place the naan bread on the baking sheet. Top each naan bread with pizza sauce, vegetables, and thyme. Cook the pizza for 5 minutes.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the naan bread. Bake about 8-10 minutes. *Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box.

5

Dress the arugula: In a bowl, place the arugula and the rest of the balsamic dressing. Combine to coat the arugula.

6

Garnish & serve: Garnish each pizza with arugula, parmesan, black olives and Italian Prosciutto di Parma. Serve. 

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

naan bread

2

4

6

onion

1

2

3

mushroom

150 gr

300 gr

450 gr

eggplant

75 gr

150 gr

225 gr

Thyme

3 gr

6 gr

9 gr

tomato sauce

1/4 cup

1/2 cup

3/4 cup

arugula

20 gr

40 gr

60 gr

Italian Prosciutto di Parma

20 gr

40 gr

60 gr

balsamic dressing

1 tbsp

2 tbsp

3 tbsp

parmesan

3 tbsp

1/3 cup

1/2 cup

black olives

30 gr

60 gr

90 gr

GF Pizza crust

1 (GF only)

2 (GF only)

3 (GF only)

Dr. Herrington's Health Fact

Regina Naturopathic

MUSHROOMS
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Cooking for kids?
Feel free to go easy on the prosciutto  as children may not like its flavour. Feel free to slowly introduce new vegetables to children. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6.

  • Assemble the dressed aregula
  • Garnish and serve

Recommended Wine Pairing

CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Alcohol: 13%
Price
(SLGA): $15.99

SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Region: Canada
Colour: White
Alcohol: 
12%
Price (SLGA): $10.09

Ingredients

  • naan bread: wheat flour, water, canola oil, yogurt (milk ingredient, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, sugar, salt, calcium propionate, mono and diglycerides, potassium sobate, sodium bicarbonate.
  • onion
  • mushroom
  • eggplant
  • thyme
  • arugula
  • Italian Prosciutto di Parma
  • Balsamic dressing: grapeseed oil, balsamic, Dijon mustard, Italian spice blend, sugar, salt.
  • pizza sauce: tomato paste, water, grapeseed oil, Italian spice blend, sugar, salt.
  • parmesan
  • black olives

No dairy adaptation: 

  • Naan bread: Enriched Wheat Flour, Water, Soybean Oil And/or Canola Oil, Salt, Sugar, Baking Powder, Yeast, Dehydrated Granulated Garlic, Calcium Propionate, Potassium Sorbate, Fumaric Acid.
  • Parmesan: Cashew, garlic powder, nutritional yeast.

Note: We cannot guarantee any dish is allergen free. 

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information