Portobello-Arugula Naan Pizza
A delicious and fresh summer vegetarian flatbread pizza recipe!
Servings 4
Ingredients
For the chimichurri
- bunch fresh parsley leaves
- handful fresh oregano leaves
- 3-4 fresh basil leaves
- 1 tablespoon + 1 teaspoon minced garlic
- fresh ground pepper to taste
- ½ teaspoon cayenne
- ¼ 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 tablespoon red wine vinegar
- ½ teaspoon Kosher salt
- juice of ¼ 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 ½ 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!