Broccoli, Artichoke and Mushroom White Naan Pizza
  Adapted from a recipe courtesy of Wegmans Food Markets

Broccoli, Artichoke and Mushroom White Naan Pizza

Ingredients

2/3 cup of cleaned and cut broccoli florets
1/2 of an 8 oz. pkg. of sliced baby bella mushrooms
1 tablespoon plus 2 teaspoons extra virgin olive oil divided
1 pkg. (8.8 oz.) Garlic Naan bread
1/2 cup Parmesan cream sauce*
1/2 cup shredded mozzarella cheese*
1/2 cup marinated, quartered artichokes, sliced lengthwise

How we make it

This recipe works best with a baking stone.

Set stone in cold oven on center rack then turn the heat to 500 degrees and warm the stone for 30 minutes.

Blanch the broccoli in small pot of boiling salted water 2 minutes. Drain and set aside.

Combine mushrooms and 1 tablespoon extra virgin olive oil in a small bowl; season to taste with salt and pepper.

Arrange mushrooms in a single layer on a baking sheet. Once the oven reaches 500 degress, roast on bottom rack for about 5 minutes. Remove and set aside.

Spread each naan with half of the parmesan cream sauce, sprinkle with 1/4 cup of shredded mozzarella, half the mushrooms, half the broccoli, and half the artichokes. Drizzle each pizza with the remaining olive oil.

Transfer each pizza carefully to the baking stone and bake for 8 to 10 minutes or until edges and bottom start to brown and cheese melts.

Carefully remove the Naan pizza from the oven, place on a cutting surface and slice in halves or thirds and serve.

1/2 naan pizza per serving contains: 360 calories, 1/2 cup vegetables, 33g carb, 2g fiber, 12g protein, 23g fat, 9g saturated fat, 40mg cholesterol and 850mg sodium.



* Veganize it! - In place of prepared parmesan cream sauce use this basic white sauce recipe with the vegan Parmesan added and vegan mozzarella.

Basic white sauce with added “parmesan”

Ingredients

2 tablespoon Earth Balance vegan "margarine"
2 tablespoons all-purpose flour
1 cup soy, almond or rice milk
Salt and pepper to taste
2 tablespoons “Parma” brand vegan Parmesan

Directions

In a small saucepan melt margarine over low heat, then add flour very slowly, stirring all the time. Turn up the heat and cook over medium heat, stirring constantly for a few minutes until smooth.

Remove pan from heat and whisk in the milk gradually. Put back on the heat and bring to a boil, again stirring constantly.

Stir in 2 tablespoons of “Parma” vegan parmesan cheese or an equivalent amount of nutritional yeast flakes. Cook for 5 more minutes.

Mozarella cheese - Use “Daiya” brand shredded vegan mozzarella or your favorite brand.