These vegetarian grilled naan bread pizzas have a delicious twist. Walnuts, Parmesan cheese and sun-dried tomatoes serve as a base for a topping of fresh vegetables.
The pizzas make a great appetizer served on a rustic cutting board for 6 to 8 people.
Naan Bread Pizza
125 ml (1/2 cup) walnuts
125 ml (1/2 cup) grated Parmesan cheese
7 sun-dried tomatoes
30 ml (2 tbsp) water
2 naan flatbreads
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125 ml (1/2 cup) thinly sliced zucchini
125 ml (1/2 cup) thinly sliced onion, caramelized (see tip)
75 ml (1/3 cup) sliced mushrooms
8 cherry tomatoes, sliced
50 ml (1/4 cup) canned artichokes, sliced
75 ml (1/3 cup) grated low-fat mozzarella
Combine walnuts, Parmesan cheese and sun-dried tomatoes with a hand blender or food processor until a paste forms. Divide evenly between flatbreads and top with vegetables and cheese.
Preheat one side of barbecue on high and place pizzas on cooler side of grill. Close lid and bake for 7 to 10 minutes or until vegetables are cooked and cheese has melted.
Oven Method: Preheat oven to 200 C (400 F) and place pizzas directly on centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables, if desired.
Makes 4 servings.
Nutritional information per serving (1/2 pizza): 342 calories; 14 g protein; 19 g fat (5 g saturated fat); 29 g carbohydrate; 3 g fibre; 19 mg cholesterol; 667 mg sodium.
Tip: To caramelize onions, saute sliced onions in a skillet with 15 ml (1 tbsp) of oil. Stir occasionally until soft and golden brown.
Source: California Walnuts, walnutinfo.com
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