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Taste of Home

Grilled Flatbread Veggie Pizza

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.
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

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

  • 1. 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.
  • 2. Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned.
  • 3. 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.

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