Sunday, July 8, 2012

Jen and Jill get flatbread pizza happy!





Jen's Veggie Stonefire Naan Pizza
"One day I was chatting with Sahil, one of my Indian-American students, about food. He mentioned how much he loved Tandoori Naan, and how his mother makes him Indian pizza. It sounded so delicious that I headed straight to the supermarket after school and picked up a package of Stonefire Naan. Get this cooking outside on the grill with some saut├ęd vegetables and cheese and you've created a cross-cultural masterpiece." —Jen

You’ll need:
Stonefire Tandoori Naan (I used whole wheat, but you can use garlic as well)
1 yellow pepper, seeded and chopped
1 red pepper, seeded and chopped
1 sweet yellow onion, chopped
1 clove garlic, chopped
½ package of spinach
Feta or goat cheese crumbles
Extra Virgin Olive Oil

Heat grill to medium
Spread two tablespoons of the EVOO on both sides of the Naan.
Sautee garlic, peppers, onion, and spinach in a pan with EVOO. 
Place Naan on grill, add vegetables and cheese.
Grill until cheese is melted and the bottom of the Naan is crispy. Cut into slices and dig in! 




Jill's Spinach Pesto and Tomato Flatbread Pizza
"I am always looking for new ways to incorporate veggies and protein into my meals, and we all know how much I love pizza. I got home late from the gym one night and needed to get dinner on the table...and fast! (The hubby was hungry.) I did a refrigerator inventory check and found some flatbread, eggs, spinach, and a bunch of veggies. I decided to make a spinach pesto with garlic parmesan and olive oil. I spread the pesto on the flatbread, tossed on some tomatoes, cracked two eggs and popped it in the oven. One bite and I knew I'd been making this again as a delicious appetizer or light lunch. And it's perfect with a glass of white wine!" —Jill 


You'll need:
Flatbread of your choice
2 eggs
1 bag fresh spinach 
1 cup olive oil
1 clove garlic
1/4 cup parmesan cheese 
Black pepper to taste
1 chopped tomato
2 tablespoons basil

Preheat oven to 375 degrees. 



Blend spinach, parmesan cheese and garlic cloves in a blender, adding the oil a little at a time until it has a paste-like consistency. That's your spinach pesto! Set aside.

Place flatbread on a cookie sheet and spread pesto evenly on flatbread. Top with chopped tomatoes, extra parmesan cheese, and crack 2 eggs on top. Bake for 15 minutes. Remove and top with fresh basil, pepper, and an extra drizzle of olive oil. Enjoy! 

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