Prairie pizza

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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You will need



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.


Cook the veggie groundIn 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. 


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. 


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. 


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!


2 portions

4 portions

6 portions

veggie ground

100 gr

200 gr

300 gr

naan bread




pizza crust: gf

GF only - 1

GF only - 2

GF only - 3






80 gr

160 gr

240 gr

cherry and Saskatoon berry balsamic dressing

3 tbsp + 1 tbsp

1/3 cup + 2 tbsp

1/2 cup + 3 tbsp


30 gr

60 gr

90 gr

pumpkin seeds

1 tbsp

2 tbsp

3 tbsp


40 gr

80 gr

120 gr

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Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

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