Mushroom & Mascarpone Naan Pizzas Bianca
with White Balsamic Baby Greens Salad
Cooking time
15 minutes
Servings
2/4
Calories
710 /serving
Go beyond the pale with a white-on-white soirée. These quickie pizzas bianca don’t know from tomato sauce. Instead, you’ll layer naan bread with a seasoned blend of sour cream and mascarpone cheese, followed by butter-sautéed mushrooms tinged with white balsamic vinegar. Use it in a simple vinaigrette to animate a side salad of baby greens and radish slices, heaped next to your oven-crisped pizzas bianca.
We will send you:
- 100g Radishes (or French radishes)
- 225g Mushrooms
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml White balsamic vinegar
- 60ml Mascarpone
- 43ml Sour cream
- 2 Naan
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Olive oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
41 g
Saturated Fat
18 g
Sodium
1540 mg
Total Carb
69 g
Sugars
10 g
Protein
19 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Thinly slice the mushrooms and radishes. In a small bowl, combine the mascarpone, sour cream, ⅓ of the spices and S&P.
Sauté the mushrooms
In a large pan, heat 2 tbsp butter (double for 4 portions) on medium. Sauté the mushrooms, 3 to 5 min., until browned; season with ½ the remaining spices and S&P. Add ½ the vinegar and sauté, 1 to 2 min., until evaporated.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the mascarpone mixture. Top with the mushrooms. Bake, 7 to 9 min., until warmed through and beginning to crisp.
Make the salad
Meanwhile, in a large bowl, combine the remaining vinegar and spices, 2 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens and radishes; toss well.
Plate your dish
Divide the pizzas (cut into wedges if desired) and salad between your plates. Bon appétit!
