This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.
8 ozs. cherry tomatoes, sliced in half
8 ozs. baby bella mushrooms, sliced
1 medium to large red onion
1 tablespoon extra virgin olive oil
3 cloves of garlic, minced
1 teaspoon Herb de Provence
salt and pepper to taste
4 rounds of Nann bread or any other flatbread of your choice
½ cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
3 cups of Arugula greens
Preheat oven to 375 degrees.
Clean and slice the tomatoes and mushrooms and place them into a medium bowl. Peel and cut the red onion into wedges and add to the bowl with the tomatoes and mushrooms.
Drizzle the veggies with the olive oil and toss to coat. Add in the garlic, herb de Provence and salt and pepper, toss and transfer veggies to a shallow baking pan and spread evenly. Place in oven and roast 15 minutes
While the veggies are roasting prepare the cheese and flatbread. In a small bowl toss together the mozzarella and Parmesan cheese and set aside.
Spread flatbread with a layer of the pizza sauce then a layer of ricotta cheese, spread evenly. If you prefer you can mix the pizza sauce and cheese together before spreading.
Top the ricotta with the roasted veggies and a sprinkling of mozzarella/Parmesan mix. Place on a baking sheet and bake in the oven for 10 minutes or until cheese has melted. Remove from oven and allow to cool slightly.
Top pizza with arugula and drizzle with the balsamic glaze. Slice and serve.
Roast the veggies a day or two ahead and store in the fridge until you’re ready to prepare your pizza