This was a decent recipe. I'm not going to say it's the greatest thing ever, but it's nice to have a tasty and filling vegetarian option once in a while.
- 2 4-oz each naan flatbreads
- 1/4 cup jarred refrigerated pesto
- 2 oz (1/2 cup) low-moisture part-skim mozzarella, shredded
- 1 oz (1/4 cup) crumbled feta
- 8 pitted kalamata or Castelvetrano olives, sliced
- 1/2 cup chopped marinated artichoke hearts
- 1 Tbsp drained nonpareil capers
Preheat oven to 375 degrees. Line a large rimmed baking sheet with aluminum foil or parchment paper. Place the naan on baking sheet.
Divide pesto evenly between the 2 naans; spread evenly. Sprinkle mozzarella and feta evenly over pesto. Top each evenly with the olives, artichoke hearts, and capers. Bake in oven until cheese is melted, naan is warmed through, and edges are golden brown, about 15 minutes.
Serves 2
Prep Time: 15 minutes
Total Time: 30 minutes
Recipe from People magazine
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