Tricolore Sun-Dried Tomato and Feta Pizza
with Spinach and Tomato Salad
We’ve got the perfect recipe for any self-professed carb connoisseur. Chewy crunchy pita, sun-dried tomatoes, salty feta, and fresh marinara come together in a combination that’s hearty, satisfying, and classically comforting!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
56 g
Feta Cheese
(Contains Milk)
2 unit
Naan
(Contains Egg, Milk, Gluten)
1 tbsp
Balsamic Glaze
(Contains Sulphites)
113 g
Baby Spinach
56 g
Mozzarella Cheese, shredded
(Contains Milk)
113 g
Multicoloured Tomatoes
½ cup
Marinara Sauce
½ tsp
Chili Flakes
20 g
Sun-Dried Tomatoes
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat your broiler to high and wash and dry all produce. Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Place the sun-dried tomatoes in a small pot. Pour over enough water to cover, about 1 inch. Bring to a boil over high heat for 1-2 min. Set aside off heat, still in the water, until tomatoes are plump and tender, 8-10 min.
While sun-dried tomatoes rehydrate, arrange the naan on a baking sheet (2 baking sheets for 4 ppl). Broil in middle of oven, until golden-brown, 1-2 min per side. (TIP: Keep your eye on the naan so they don't burn!) (NOTE: Toast in batches for 4 ppl.)
When the sun-dried tomatoes are tender, drain, pat dry and roughly chop. Toss the sun-dried tomatoes with 1 tbsp oil (dbl for 4 ppl) in a small bowl. Set aside. Roughly chop half the spinach. Halve the multicoloured tomatoes.
Carefully flip the naan over. Spread marinara sauce over the naan. Top naan with the chopped spinach and marinated sun-dried tomatoes, then crumble over feta cheese. Sprinkle over the mozzarella and 1/4 tsp chili flakes (dbl for 4 ppl) (NOTE: Reference Heat Guide in Start Strong.)
Broil the assembled pizzas in the middle of the oven until the spinach wilts and cheese melts, 3-4 min. (TIP: Cook in batches for 4 ppl.) While pizzas bake, whisk together 1 tbsp balsamic glaze (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add multi-coloured tomatoes and remaining spinach . Toss to combine. Season with salt and pepper
Cut the pizzas in quarters. Divide sun-dried tomato pizzas and salad between plates.
