1/2 cup California walnuts
1/2 cup Parmesan cheese, grated
7 tomatoes, sun-dried
2 tablespoons water
2 Naan flatbreads
1/2 cup zucchini, thinly sliced
1/2 onion, thinly sliced, caramelized
1/3 mushrooms, sliced
8 cherry tomatoes, sliced
1/4 cup artichokes, canned, sliced
1/3 cup mozzarella, low-fat, grated
- Combine 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.
- Grill: 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. Oven: Preheat oven to 400°F and place pizzas directly on center 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 tablespoon of oil 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.
Recipe courtesy of California Walnuts