Quick Portobello Mushroom & Aged Cheddar Naan Pizzas
with Spicy Honey & Apple-Curly Leaf Salad
Cooking time
15 minutes
Servings
2/4
Calories
790 /serving
The mightiest and meatiest mushroom—that’s right, portobello—gives these pizzas some serious edge. Sautéed in slices with shallot, they become brown and bite-worthy in no time. Fling them on rounds of naan along with aged white cheddar, and show them the inside of a hot oven. Along with a side salad of curly leaf lettuce and crisply sweet apple, you’ll present your hot pizzas with an even hotter ticket: a drizzle of honey spiced with chili flakes.
We will send you:
- 1 Shallot (or onion)
- 1 Apple
- 1 Portobello mushroom
- 1 Head of curly leaf lettuce
- 30ml Sherry vinegar
- 1g Chili flakes
- 100ml Tomato sauce
- 14g Honey
- 60g Grated aged cheddar
- 2 Naan
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Microwave
Total Fat
41 g
Saturated Fat
10 g
Sodium
1370 mg
Total Carb
89 g
Sugars
25 g
Protein
20 g
Fibre
8 g
Preparation
Sauté the mushroom
Preheat the oven to 450°F. Remove the stem from the mushroom; thinly slice. Halve, peel and thinly slice the shallot. In a large pan, heat a drizzle of oil on medium-high. Add the mushroom and shallot. Sauté, 3 to 4 min., until nicely browned; season with S&P.
Mise en place
Meanwhile, halve, core and thinly slice the apple. Roughly chop the lettuce.
Assemble & bake the pizzas
Arrange the naan on a lined sheet pan. Spread with the tomato sauce. Top with the mushroom and cheese. Bake, 5 to 7 min., until the edges are golden brown. Transfer to a cutting board and cut into wedges.
Make the spicy honey
Meanwhile, in a small bowl, microwave the honey, ½ the chili flakes and S&P, in 15 sec. increments, until melted.
Make the salad
In a large bowl, combine the vinegar (start with ½), 3 tbsp oil (double for 4 portions) and S&P. Add the lettuce and apple; toss well.
Plate your dish
Divide the pizzas and salad between your plates. Drizzle the pizzas with the spicy honey and sprinkle with the remaining chili flakes (if desired). Bon appétit!
