GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA
Soft naan topped with a light spread of ricotta, topped with sweet peaches, salty prosciutto, a little basil, and a drizzle of honey balsamic reduction - all grilled to perfection!
Provided by SunnyDaysNora
Categories Main Dish Recipes Pizza Recipes
Time 44m
Yield 4
Number Of Ingredients 9
Steps:
- Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
- Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.
Nutrition Facts : Calories 355.4 calories, Carbohydrate 53.4 g, Cholesterol 32.7 mg, Fat 10.7 g, Fiber 4.1 g, Protein 12.8 g, SaturatedFat 4.1 g, Sodium 625.4 mg, Sugar 30.3 g
GRILLED FLATBREAD VEGGIE PIZZA
We pile veggies onto flatbread for a fun way to eat healthier. Our go-to recipe for weeknights easily changes with different veggies or meats. -Darla Andrews, Lewisville, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted., Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned., Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.
Nutrition Facts : Calories 426 calories, Fat 28g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 1005mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.
FLATBREAD PIZZA WITH GRILLED PEACHES
Using amazing ingredients from the Old Town Newhall Farmers' Market, you can create this easy summer pizza with grilled peaches.
Provided by larmcc
Categories Pizza
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly spray a large baking sheet with cooking spray.
- Stretch pizza dough into a rough rectangular shape, about 8 inches long. Place on the prepared baking sheet.
- Bake in the preheated oven until dough is mostly cooked through and beginning to brown, 10 to 14 minutes.
- Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
- At the same time, heat a medium skillet over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and crumbly, about 10 minutes. Remove to a paper towel-lined plate.
- While the sausage is cooking, place peach slices in a single layer on the preheated grill. Grill for 8 minutes, flipping once halfway. Remove and set aside.
- While the peaches are grilling, remove dough from the oven. Spread ricotta cheese evenly over top. Scatter garlic slices over the ricotta and season with salt and pepper. Lay cooked sausage on top.
- Return to the oven until toppings are heated through and crust has finished cooking, about 5 more minutes.
- Top flatbread with grilled peaches, arugula, and microgreens.
Nutrition Facts : Calories 776.4 calories, Carbohydrate 58.8 g, Cholesterol 103.6 mg, Fat 44 g, Fiber 2 g, Protein 33.5 g, SaturatedFat 15.6 g, Sodium 1649.1 mg
BBQ PINEAPPLE FLATBREAD PIZZAS
Vegetarian spin on BBQ chicken pizza.
Provided by davekippen
Categories Main Dish Recipes Pizza Recipes
Time 1h30m
Yield 2
Number Of Ingredients 10
Steps:
- Place 1/4 of the chopped red onion in a small bowl and add vinegar to cover. Let soak to quick-pickled, about 1 hour.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
- Heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until softened and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Add pineapple and cook until heated through, 2 to 3 minutes. Remove from heat.
- While onion is cooking, place green pepper cut-sides down onto the prepared baking sheet. Broil until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove from the oven, turn off the broiler, and preheat the oven to 450 degrees F (230 degrees C).
- Place blackened peppers into a bowl and cover tightly with plastic wrap. Replace the aluminum foil with a fresh sheet. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and chop into bite-sized pieces.
- Brush both sides of each flatbread with the remaining olive oil and place on the prepared baking sheet. Brush with barbeque sauce and top with onion-pineapple mixture, roasted peppers, Monterey Jack cheese, mozzarella cheese, and cilantro.
- Bake in the preheated oven until crust is crispy and cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 73.6 g, Cholesterol 59.3 mg, Fat 31.1 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 13.6 g, Sodium 945.1 mg, Sugar 30.3 g
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