Grilled Vegetable Flatbread Pizza
Soft, Indian-style flatbreads make the perfect base for these savory grilled vegetables and melted cheese. Pair this Grilled Vegetable Flatbread Pizza with a nice salad or fruit dish for a light dinner, or cut into small servings for a great party appetizer.
Ingredients
- 2 store-bought Naan-style flatbreads about 8-9 ounces total
- Nonstick coconut oil cooking spray can also use canola or olive oil
- 1 small to medium zucchini sliced in 1/8 inch slices
- 1 small to medium yellow squash sliced in 1/8 inch slices
- 1 medium green bell pepper sliced in 1/8 inch slices
- 1/2 c. sliced mushrooms
- 1 medium tomato sliced in 1/8 inch slices
- 1/2 c. pizza sauce
- 2/3 c. shredded mozzarella
- Salt & pepper to taste
Instructions
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Preheat oven or outdoor grill to 400 degrees.
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Place flatbreads on a baking sheet and bake for 1-2 minutes per side. Remove from oven or grill.
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Heat a vegetable grill pan to medium heat. Lightly spray one side of vegetables and sprinkle with salt and pepper.
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When grill pan is hot, place vegetables oil-side-down, on grill pan and cook 3-5 minutes or until slightly softened. Flip vegetables and cook an additional 3-5 minutes. Work in batches if necessary.
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Spread pizza sauce and sprinkle cheese on flatbreads. Layer with vegetables. Return to oven or grill and bake 5-7 minutes, until edges appear toasted and cheese is melted.
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Remove from oven or grill. Let rest 5 minutes before serving.
Recipe Notes
Adapted from 400 Calories or Less with Our Best Bites