Naan Bread Pizza |
Try these vegetarian naan bread pizzas with a delicious twist. The California walnuts, parmesan cheese and sundried tomatoes serve as the base for fresh vegetable toppings. The walnuts give a nutritional kick and a boost of flavour. Makes 4 servings.
Ingredients
- ½ cup (125 mL) California walnuts
- ½ cup (125 mL) parmesan cheese, grated
- 7 sundried tomatoes
- 2 tbsp (30 mL) water
- 2 Naan flatbreads
- ½ cup (125 mL) zucchini, thinly sliced
- ½ cup (125 mL) onion, thinly sliced and caramelized
- 1/3 cup (75 mL) mushrooms, sliced
- 8 cherry tomatoes, sliced
- ¼ cup (50 mL) canned artichokes, sliced
- 1/3 cup (75 mL) low fat mozzarella, grated
Directions
1. Combine California walnuts, parmesan cheese and sundried tomatoes with a hand blender or food processor until it forms a paste. Divide and spread evenly between both flatbreads and top with vegetables and cheese.
2. Grilling Method:
Preheat one side of barbecue on high and place the pizzas on cooler part of barbecue. Cover with the lid and let bake for about 7 to 10 minutes until vegetables are cooked and cheese has melted.
3. Oven Method:
Preheat oven to 400°F (200°C) and place pizzas directly on centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables if desired.
Tips:
- To caramelize the onions, sauté sliced onions with 1 tbsp of oil (15 mL) on medium heat, stirring occasionally until soft and golden brown.
- Makes a great appetizer served on a rustic cutting board for 6 to 8 people.
Nutrition per serving (1/2 pizza): about 342 cal, 14 g pro, 19 g fat (5 g sat. fat), 29 g carb, 3 g fibre, 19 mg chol, 667 mg sodium. %RDI: 30% calcium, 15% iron, 4% vit A, 15% vit C.
Recipe courtesy of California Walnut Commission. For more walnut recipes please visit www.walnutinfo.com
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