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Easy prep

Harvest Bounty White Pizza

with Marinated Sweet Peppers & Kale Side Salad

Cooking time

25 minutes

Servings

2/4

Calories

760 /serving

Delightfully garlicky and cheesy, this white pizza on naan bread is a perfect way to switch it up from your classic tomato-based slice. You’ll deliver tonight’s cut straight from the oven, loaded with plenty of colourful harvest veg that includes spiced squash and crispy kale, and a layer of melty goat and ricotta cheese on golden naan. The side salad, piled high with kale, fresh parsley and marinated sweet pepper rings gives a sweet crunch and green boost to this pretty platter.

We will send you:

  • 140g Sweet peppers
  • 1 Bunch of parsley
  • 15ml Minced garlic
  • 100g Chopped kale
  • 200g Diced butternut squash
  • 30ml White wine vinegar
  • 50g Caramelized onions
  • 5g Brown sugar
  • 45g Goat cheese
  • 60g Ricotta
  • 2 Naan
  • 10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Sulphites, Wheat

You will need:

2 Sheet pans
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
40 g
Saturated Fat
10 g
Sodium
1460 mg
Total Carbs
88 g
Sugars
18 g
Protein
21 g
Fibres
9 g
Preparation
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Roast the squash & kale
Preheat the oven to 450°F. On a large, lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 9 to 11 minutes. In a bowl, combine ½ the kale and a drizzle of oil; season with ½ the remaining spice blend and S&P. Stir the squash and arrange the kale around the squash, in a single, even layer. Roast, 7 to 8 minutes, until the squash is browned and tender when pierced with a fork and the kale is crispy.
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Mise en place
While the vegetables roast, core and thinly slice the sweet peppers into rounds. Finely chop the parsley leaves and stems. In a large bowl, combine the brown sugar, ½ the garlic, ½ tsp salt (¾ tsp for 4 portions) and white wine vinegar; season with the remaining spice blend and pepper. Add the sweet peppers, ½ the parsley and 3 tbsp olive oil (double for 4 portions); stir to combine. Set aside to marinate while you prepare the next step.
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Prepare the pizzas
While the sweet peppers marinate, in a small bowl, combine the ricotta, goat cheese and remaining garlic; season with S&P. On a second lined sheet pan, lay out the naan. Spread the ricotta mixture in an even layer on the naan. Top with the caramelized onions. Drizzle with olive oil and season with pepper. Bake in the oven, 10 to 12 minutes, until the edges of the naan are golden. Remove from the oven.
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Finish & serve
To the bowl of sweet peppers, add the remaining kale and toss to combine. Divide the pizzas between your plates (cut into wedges beforehand if desired) and top with the roasted squash and kale. Garnish with the remaining parsley. Serve the marinated sweet pepper salad on the side. Bon appétit!