By Aggieskitchen
Flatbread pizza makes a great appetizers at get togethers. Using mushrooms, such as baby portabellas, make these delicious grilled naan pizzas a hearty, yet still light snack perfect to enjoy with a glass of wine.
Grilled Baby Portabella Pesto Flatbread Pizza
Yield: serves 6-8 (as an appetizer) or 2-4 (as a meal)
Ingredients:
- 10 Baby Bella mushrooms, sliced thin
- 1 Vidalia onion, sliced thin
- 1 teaspoon olive oil
- big pinch salt and pepper
- 2 teaspoon fresh thyme, chopped
- 2 Naan breads
- 2 tablespoons pesto
- 6 oz mozzarella, shredded
- 2 tablespoons Parmesan cheese
Directions:
- In a large nonstick skillet over medium heat, cook mushrooms and onions in 1 teaspoon of olive oil. Add a pinch of salt and pepper and continue to cook for up to 7 minutes until mushrooms and onions start to soften. Add chopped thyme to mushrooms and onions and stir, cook for a minute or two longer. Set aside.
- Heat your grill to medium heat. Place naan bread on grill and heat both sides for 1-2 minutes each. Take of grill and place on large plate or cutting board to prep pizzas.
- To prep pizzas, carefully spread pesto evenly over each flatbread. Spread cheeses evenly over both flatbreads, then top with mushrooms. Place back on grill and cook with grill cover shut for a few minutes until cheese is melted. Slice into small finger-food sized portions and serve.
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