We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. —Darla Andrews, Lewisville, Texas
Taste of Home
Grilled Flatbread Veggie Pizza
Taste of Home
Grilled Flatbread Veggie Pizza
Prep Time
20 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 1 tablespoon butter
- 1/2 pound sliced baby portobello mushrooms
- 1 large green pepper, julienned
- 4 cups fresh baby spinach (about 4 ounces)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 naan flatbreads or 4 whole pita breads
- 2 tablespoons olive oil
- 1/4 cup prepared pesto
- 2 plum tomatoes, sliced
- 2 cups shredded part-skim mozzarella cheese
Directions
- In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted.
- Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned.
- Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.
Nutrition Facts
1/2 pizza: 426 calories, 28g fat (11g saturated fat), 47mg cholesterol, 1005mg sodium, 25g carbohydrate (6g sugars, 3g fiber), 20g protein.