Jefferson County Recipe of the Day: Grilled Flatbread Veggie Pizza

Here’s a quick and healthy one-dish meal!

Grilled Flatbread Veggie Pizza

Ingredients

1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1 large green pepper, julienned
4 cups fresh baby spinach
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

~In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir until tender. Add spinach, salt, and pepper; cook and stir until spinach is wilted.

~Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until lightly browned.

~Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes, and cheese. Return to grill; cook, covered, two to three minutes longer (or until cheese is melted).

~Cut pizzas in half before serving.

~Makes four servings.