Roasted Veggie Pizza with Arugula Greens and Balsamic Glaze
This pizza Is simply delicious, loaded with flavorful roasted veggies, creamy ricotta, and served with a topping of arugula greens and balsamic glaze.
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Ingredients
- 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
- ¼ cup Easy 5-Minute Pizza Sauce
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 3 cups of Arugula greens
- balsamic glaze
Instructions
- 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 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.
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