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Pizza-naan topped with chickpeas and pesto
2022-02-09
https://www.metro.ca/userfiles/image/recipes/pizza-naan-pois-chiches-pesto-11844.jpg
PT07M
PT15M
PT22M
Preheat oven to 425F (210C).Spread the pesto on the buns and place on a baking sheet lined with parchment paper.Add the vegetables, the chickpeas and the feta.Bake for 10 to 15 minutes, until the vegetables are roasted, and the cheese is lightly browned.Drizzle olive oil and balsamic glaze to finally garnish with microgreens.Source : Arctic Gardens
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2 bread naans
2 tablespoons (30 ml) pesto
1 cup (250 ml) Artic Gardens Oriental style vegetables
1 can (106 ml) 3,5 oz Bonduelle Mini cans chickpeas
1/2 cup (125 ml) crumbled feta
1 teaspoon (5 ml) oilve oil
2 teaspoons (10 ml) balsamic glaze
1/2 cup (125 ml) microgreens
Pizza-naan topped with chickpeas and pesto
2
Main course
0:07
Preparation
0:15
COOKING
0:22
TOTAL TIME
Ingredients
-
2
bread naans
-
2 tablespoons
(30 ml)pesto
-
1 cup
(250 ml)Artic Gardens Oriental style vegetables
-
1 can
(106 ml)3,5 oz Bonduelle Mini cans chickpeas
-
1/2 cup
(125 ml)crumbled feta
-
1 teaspoon
(5 ml)oilve oil
-
2 teaspoons
(10 ml)balsamic glaze
-
1/2 cup
(125 ml)microgreens
Preparation
Preheat oven to 425F (210C).
Spread the pesto on the buns and place on a baking sheet lined with parchment paper.
Add the vegetables, the chickpeas and the feta.
Bake for 10 to 15 minutes, until the vegetables are roasted, and the cheese is lightly browned.
Drizzle olive oil and balsamic glaze to finally garnish with microgreens.
Source : Arctic Gardens
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
