Its pizza night! This roasted beet pizza is packed full of hearty vegetables and will take care of your pizza cravings without you ever having to reach for the phone. The naan bread crust is topped with a cherry and Saskatoon berry balsamic dressing and loaded with savory veggie ground, roasted beets, and onion then topped with balsamic dressed arugula, pumpkin seeds and shaved Parmesan.
Note: You can also serve the dressed arugula as a side salad.
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preparation time: 15 min
Total time: 30 min - difficulty level: 1
- recipe ID: PB43
- cuisine region: fusion Mediterranean
Featured Saskatchewan Producers
You will need
- knife
- vegetable peeler
- cutting board
- medium bowls
- medium pan
- 1 or 2 baking sheet
- 1 or 2 parchment or non-stick liner
- oil
- salt & pepper
Preparation
1
Prepare & cook the vegetables: Heat up the oven to 400F. Rinse and dry all produces. Peel the beets. Cut the onion and beets in thin dices of about 1 cm thick. Place the onion and beet dices on a baking sheet lined with parchment or non stick-liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp, 1 1/2 tsp) , sprinkle with salt ( ¼ tsp, 1/2 tsp, 3/4 tsp) and pepper (1/8 tsp, 1/4 tsp, 1/2 tsp). Cook for about 15 minutes in the oven or until the vegetables are cooked through and the onion is starting to become golden. Keep the oven on to heat the pizzas.
2
Cook the veggie ground: In a pan, add the oil (1/2 tbsp, 1 tbsp, 1 1/2 tbsp), heat on medium/high heat. Add the veggie ground & cook about 8 minutes, stirring regularly, until the veggie ground is fully cooked.
3
Prepare the pizza: Once the vegetables and veggie ground are cooked, place them in a medium bowl. Place the naan bread on one or 2 lined baking sheet. Spread the most of the cherry and Saskatoon berry balsamic dressing (3 tbsp, 1/3 cup, 1/3 cup + 3 tbsp ) evenly on the naan breads. Make sure to keep 1 to 2 tbsp of the dressing for the salad. Evenly place the vegetables and veggie ground on the naan breads. 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 to 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. Keep the Gluten Free Pizza dough in the fridge or freezer.
4
Assemble the dressed arugula: In a medium bowl, place the arugula and the rest (1 tbsp, 2 tbsp, 3 tbsp) of the cherry and Saskatoon berry balsamic dressing. Combine to coat the arugula with the dressing.
5
Garnish and serve: Place the dressed arugula on top of each pizza, top with shaved parmesan and pumpkin seeds. Serve.
Note: You can also serve the dressed arugula as a side salad.
Bon Appétit!
Ingredients
2 portions
4 portions
6 portions
Recommended Wine Pairing
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
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
Tags
Note: We cannot guarantee any dish is allergen free.
Dr. Herrington's Health Fact
Regina Naturopathic
SEASONAL VEGETABLES
Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).
Cooking with Kids
Cooking for kids?
Feel free to go slowly introduce arugula, Parmesan and beets as children may not like their flavour. You can also replace the saskatoon cherry balsamic dressing with tomato sauce for children.
Making this recipe with kids?
Ask the child to help by completing step 4 & 5.
- Assemble the dressed aregula
- Garnish and serve
Nutritional Information
