Informations supplémentaires
35 min.
|
641 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Finely chop the garlic. Slice the mushrooms.
2. Make the bechamel sauce
In a saucepan over medium-low heat, melt half of the butter. Add the flour and cook for 1 minute. Add 500| 750ml of Oatbox oat milk and whisk. Increase the heat slowly so that the sauce thickens and cook on low for 2-3 minutes. Remove from the heat and add the Grana Padano (keep 2 tbsp. for the salad) and half of the mozzarella. Mix. Add salt and pepper to taste. Set aside.
3. Prepare the garnish
In a skillet over medium heat, melt the remaining butter. Add the mushrooms and cook for 3-4 minutes. Add the garlic and half the spinach and cook for 2-3 minutes. On a baking sheet with parchment paper, place the naan breads. Add 2 tbsp. of sauce on each of the naan breads. Add the remaining mozzarella cheese and the mushroom garnish. Bake in the oven for 10-12 minutes.
4. Make the salad
In a small bowl, mix the Italian spices to taste with 3 tbsp. of olive oil and 1 tbsp. of red wine vinegar or another of your choice. Put the spinach in a bowl and toss with the oil mixture, the remaining Grana Padano cheese and the pumpkin seeds.
5. Plate your dish
Put the leftover bechamel sauce in a bowl. Serve the pizza with the leftover sauce as a dip and the salad. Bon appétit!
2unitNaan Bread
150gWhite Medium Mushroom
1unitOatbox barista oat drink
60gUnsalted Butter
30gAll-Purpose Flour
40gGrana Padano Cheese
80gMozzarella
2unitGarlic Clove(s)
120gBaby Spinach
1gSpice Mix (onion powder,spice mix roasted garlic and peppers,lemon pepper)
20gPumpkin Seeds
What you need
sheet pan, saucepan, whisk, pan, bowls
641 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
61g
20%
fat
30g
46%
cholesterol
61mg
20%
fiber
5g
20%
protein
35g
saturated
13g
65%
sodium
1165mg
49%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg