SERVES 2 - 4 PEOPLE
- 1/2 Red bell pepper
- 1/2 Green Bell Pepper
- 6 spears of Asparagus
- 1/2 Vidalia Onion
- 1 cup of Arugula
- 1/2 cup Marinara
- 1/2 cup Reduced Fat Mozzarella Cheese
- Salt and Pepper to taste
Blueberry Balsamic Glaze
- 1/2 cup of Blueberries
- 1/2 cup Balsamic Vinegar
- 1 tablespoon of Brown Sugar
- Large Naan you can buy already made at your local grocery
Step 1: Preheat oven to 425℉.
Step 2: Slice red bell pepper and green bell pepper in long slices the size of your finger. Trim and cut asparagus into 1 inch pieces.
Step 3: Slice onions.
Step 5: Place vegetables on a non stick cookie sheet drizzle with olive oil and roast for 20 mins or until vegetable are caramelized.
While in the oven make your balsamic glaze.
Step 6: Place blueberries, balsamic vinegar and brown sugar in a small saucepan over medium heat for 5-10 minutes until it’s the consistency of syrup.
Now it’s time to layer your pizza.
Step 7: Spread marina across your naan.
Step 8: Add all your roasted vegetables.
Step 9: Add arugula and cheese.
Step 10: Sprinkle salt and pepper then place in oven for 10-15 minutes until cheese is melted and crust is golden.