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BBQ Naan Pizza with Arugula Salad and Italian Vinaigrette
2018-06-04
https://www.metro.ca/userfiles/image/recipes/naan-pizza-sur-bbq-salade-roquette-italienne-10824.jpg
PT20M
PT10M
PT30M
Preheat the BBQ to medium-high (if using oven: preheat to 400°F).Slice bocconcini, artichoke hearts, and tomatoes.Mince the garlic.Spread tomato sauce over naan breads.Top with bocconcini, artichoke hearts, 1/2 the garlic and tomatoes.Sprinkle with 1/3 of the oregano, olives and drizzle a small amount of the olive oil over top.Place naan bread pizzas on the BBQ and cook for about 10 minutes or until desired crispness (if in oven: bake for 6-8 minutes).Salad and vinaigrette:Combine the rest of the olive oil, vinegar, the rest of the garlic, dijon mustard, the rest of the oregano, and salt and pepper to taste in a small bowl, and whisk to combine.Place arugula in a large bowl, add vinaigrette, and toss to combine.Serve arugula salad with the BBQ naan pizza.Source: Missfresh.com
2
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0
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200 g Bocconcini
2 artichoke hearts
2 garlic cloves
1/2 cup (125 mL) olive oil
1 tsp. (5 mL) Dijon mustard
60 g kalamata olives
3 tsp. (15 mL) dried oregano
2 naan bread
2 cups (500 mL) arugula
1/2 cup (125 mL) tomato sauce
2 Roma Tomato
1 c. à soupe (15 ml) white wine vinegar
BBQ Naan Pizza with Arugula Salad and Italian Vinaigrette
2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
200 g
Bocconcini
-
2
artichoke hearts
-
2
garlic cloves
-
1/2 cup
(125 mL)olive oil
-
1 tsp.
(5 mL)Dijon mustard
-
60 g
kalamata olives
-
3 tsp.
(15 mL)dried oregano
-
2
naan bread
-
2 cups
(500 mL)arugula
-
1/2 cup
(125 mL)tomato sauce
-
2
Roma Tomato
-
1 c. à soupe
(15 ml)white wine vinegar
Preparation
Preheat the BBQ to medium-high (if using oven: preheat to 400°F).
Slice bocconcini, artichoke hearts, and tomatoes.
Mince the garlic.
Spread tomato sauce over naan breads.
Top with bocconcini, artichoke hearts, 1/2 the garlic and tomatoes.
Sprinkle with 1/3 of the oregano, olives and drizzle a small amount of the olive oil over top.
Place naan bread pizzas on the BBQ and cook for about 10 minutes or until desired crispness (if in oven: bake for 6-8 minutes).
Salad and vinaigrette:
Combine the rest of the olive oil, vinegar, the rest of the garlic, dijon mustard, the rest of the oregano, and salt and pepper to taste in a small bowl, and whisk to combine.
Place arugula in a large bowl, add vinaigrette, and toss to combine.
Serve arugula salad with the BBQ naan pizza.
Source: Missfresh.com
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
