Na'an Pizza Bianca with Baby Greens Salad Dressing Mix

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A classic white pizza flatbread made without refined white flour. Blend of spelt, quinoa and rice flours. Oven or skillet ready in less than 30 minutes. Meal includes Na'an Pizza Mix, Bianca sauce seasoning blend + salad dressing mix. Includes easy to follow directions + meal inspirations. Fees 4 to 6
SKU: JMB-0101
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$13.95
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A classic white pizza flatbread made without refined white flour. Blend of spelt, quinoa and rice flours. Oven or skillet ready in less than 30 minutes. Meal includes Na'an Pizza Mix, Bianca sauce seasoning blend + salad dressing mix. Includes easy to follow directions + meal inspirations. Fees 4 to 6

A classic white pizza flatbread made without refined white flour. Blend of spelt, quinoa and rice flours. Oven or skillet ready in less than 30 minutes. Meal includes Na'an Pizza Mix, Bianca sauce seasoning blend + salad dressing mix. Includes easy to follow directions + meal inspirations. Fees 4 to 6

REMOVE 2 clear bags found inside pouch and set aside. One silver bag (bianca drizzle), one medium bag (salad dressing mix – spice mix)

SALAD DRESSING

YOU WILL NEED:

  • 3 tablespoons water
  • 3 tablespoons olive oil

DIRECTIONS

  1. Empty contents of medium bag (spices) into a small bowl along with water and olive oil. Wisk mixture to combine. Let sit 20 minutes before using on salad greens. Taste before drizzling onto salad. Add additional water and olive oil (1 tablespoon water + 1 tablespoon olive oil) for a lighter dressing
  2. Toss your dressing into your favorite salad greens – 2 to 3 tablespoons per 2 cups of greens

BIANCA DRIZZLE

YOU WILL NEED

  • Open and drizzle

NA’AN

YOU WILL NEED:

  • 1 to 1 ½ cups nut milk of choice
  • 2 to 3 tablespoons olive oil
  • Additional oil for your pan and tops of your dough rounds (we love using safflower, avocado, olive oil, sunflower oils)whit

DIRECTIONS:

  1. Empty contents found directly inside your pouch into a large bowl
  2. Add in nut milk and oil. Mix wet and dry ingredients together and knead for 10 minutes by hand or use a stand mixer and knead (on speed 2) using dough hook for 3 to 4 minutes.
  3. Put dough (inside bowl) in a warm draft free location with a lightly warm and damp towel over it. Let rest for 15 minutes
  4. Preheat oven 450F
  5. Divide dough into 6 portions
  6. Lightly oil a baking sheet using a pastry brush. Make sure your sheet is well coated
  7. Roll out each portion of dough into rounds or oval shapes (about ½ inch thick).
  8. Place na’an onto your baking sheet, leaving 2” in between each piece. Brush tops of dough liberally with additional oil. Bake 3 to 4 minutes (they will puff slightly), flipping them over and baking another 3 to 4 minutes.
  9. Remove from oven. Repeat with remaining pieces.
  10. Drizzle bianca sauce on top (open silver pouch and drizzle sauce onto your rounds) and top with favorite fresh toppings.
  11. Serve with side salad

Fresh topping inspiration

Keeping it Vegetarian / Plant Based

  • Sliced mushrooms, onions, peppers
  • Spinach
  • Baby tomatoes
  • Sundried tomatoes
  • Artichoke hearts

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