Mascarpone, Greens & Leek Naan Pizzas
with Walnut & Pesto Wax Beans
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Cushy rounds of naan bread are the foundation for the easiest and pleasiest of pizza nights. Keep the effect light and green with veg-forward toppings, featuring wilted leafy greens and mellow leeks, sautéed in garlic. Layered with pillow-soft creamy mascarpone and grated Grana Padano, each pie takes a prize. Bright-tasting basil pesto and crunchy walnuts elevate tender-crisp yellow wax beans into a side dish with top-drawer status.
We will send you:
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 300g Yellow wax beans
- 75g Sliced leeks
- 15ml Basil pesto
- 25g Chopped walnuts
- 30ml Mascarpone
- 25g Grana Padano (contains rennet)
- 2 Naan
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Walnuts, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
8 g
Sodium
1250 mg
Total Carb
79 g
Sugars
12 g
Protein
23 g
Fibre
9 g
Preparation
Sauté the leeks & spinach
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. In a large pan, heat a drizzle of oil on medium. Add the leeks and garlic. Sauté, 2 to 3 min., until beginning to soften. Add the spinach and sauté, 2 to 3 min., until wilted; season with the spices and S&P. Transfer to a bowl. Wipe out and reserve the pan.
Boil the wax beans
Meanwhile, remove the stem ends of the wax beans. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and return to the pot. Keep warm.
Toast the walnuts & dress the wax beans
In the reserved pan, heat a drizzle of oil on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant; season with a pinch of salt. Transfer to the pot of wax beans and add the pesto, ½ the Grana Padano and S&P; toss well.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Bake, 5 to 7 min., until lightly toasted. Remove from the oven and spread with the mascarpone. Top with the leeks and spinach. Sprinkle with the remaining Grana Padano. Bake, 4 to 6 min., until the edges of the naan are golden.
Plate your dish
Divide the pizzas (cut into wedges) and wax beans between your plates. Bon appétit!
