Portobello-Arugula Naan Pizza

Welcome back to the June 14th edition of Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable foods. This week portobellos and organic baby arugula were on sale: Two great tastes that go great together in… some fresh and flavorful Portobello-Arugula Naan Pizza!

I’m on an ongoing portobello kick over here, but in my defense: They’re simply awesome, and awesomely versatile. So this week I picked up a number of big portobello mushroom caps on sale, and just sauteed them up for use in recipes. (I’m also on a chimichurri kick and have been growing parsley in the garden this year, so grabbed a fresh bunch of garden parsley to make up some quick chimichurri to use as sauce.)

Well, when you have chimichurri, arugula, and portobellos just sitting around begging to be used, along with this 18 pack of adorable mini-naan and a big old 2 lb block of sharp Cabot cheddar from Costco, everything inevitably comes together in this easy and oh-so-pretty recipe for Portobello-Arugula Naan Pizza.

Portobello-Arugula Naan Pizza

Ingredients (for the chimichurri)

bunch fresh parsley leaves
handful fresh oregano leaves
3-4 fresh basil leaves
1 Tbsp + 1 tsp minced garlic
fresh ground pepper, to taste
1/2 tsp cayenne
1/4 cup olive oil (note: This is to make a thinner sauce to spread on pizza — if using as a garnish for meats, reduce the amount)
2 Tbsp red wine vinegar
1/2 tsp Kosher salt
juice of 1/4 lime
1 slice Vidalia onion

Directions (for the chimichurri)

Combine all ingredients in food processor until fairly smooth. Refrigerate at least 1/2 hour before using.

Ingredients (for the pizza)

6 mini naan (or two regular) — I used Stonefire mini naan
chimichurri
sharp cheddar (mozzarella or even goat cheese would also be great if you want a milder cheese)
two portobellos, marinated, sauteed, and chopped. (Note: I already had sauteed portobellos in my fridge ready to go. If you don’t, two caps should do you for six of these mini pizzas. Just remove the stems, slice them into strips, and marinate them in a little olive oil, balsamic vinegar, oregano, garlic, sea salt, black pepper, and lemon or lime juice for 10-20 minutes, then saute over medium heat until soft.)
1 cup baby arugula

Directions (for the pizza)

Place mini naan on rimmed cookie sheet. Spread chimichurri on each, then top with cheese slices and chopped portobello. Bake at 400 degrees for 14 minutes or until cheese is melted and edges are browned, then add arugula and enjoy!

You’ll have some chimichurri left over

… but that’s just a bonus. And, these were a-ma-zing! Poor MashupDad broke his low carb vow and ate one in the name of taste testing, then made me hide the rest away — so I’m thinking I might try a variation on his low carb flatbread next time and see how that goes.

Also: so pretty. You could slice these up and serve them as appetizers for guests, or make bigger ones as a vegetarian entree. They refrigerate well, too, and I just had some cold for lunch — Yum, yum, double yum.

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Portobello-Arugula Naan Pizza

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A delicious and fresh summer vegetarian flatbread pizza recipe! 

Course dinner or appetizer

Total Time 1 hour hour

Servings 4

Author Rachel Singer

Ingredients

For the chimichurri

• bunch fresh parsley leaves
• handful fresh oregano leaves
• 3-4 fresh basil leaves
• 1 Tbsp + 1 tsp minced garlic
• fresh ground pepper to taste
• 1/2 tsp cayenne
• 1/4 cup olive oil note: This is to make a thinner sauce to spread on pizza -- if using as a garnish for meats, reduce the amount
• 2 Tbsp red wine vinegar
• 1/2 tsp Kosher salt
• juice of 1/4 lime
• 1 slice Vidalia onion

For the pizza

• 6 mini naan or two regular -- I used Stonefire mini naan
• chimichurri
• sharp cheddar mozzarella or even goat cheese would also be great if you want a milder cheese
• two portobellos marinated, sauteed, and chopped. (Note: I already had sauteed portobellos in my fridge ready to go. If you don't, two caps should do you for six of these mini pizzas. Just remove the stems, slice them into strips, and marinate them in a little olive oil, balsamic vinegar, oregano, garlic, sea salt, black pepper, and lemon or lime juice for 10-20 minutes, then saute over medium heat until soft.)
• 1 cup baby arugula

Instructions

For the chimichurri

• Combine all ingredients in food processor until fairly smooth.
• Refrigerate at least 1/2 hour before using.

For the pizza

• Place mini naan on rimmed cookie sheet.
• Spread chimichurri on each, then top with cheese slices and chopped portobello.
• Bake at 400 degrees for 14 minutes or until cheese is melted and edges are browned.
• Add arugula and enjoy!