GRILLED ZUCCHINI & PESTO PIZZA
In the great outdoors, we surprise fellow campers who don’t think it’s possible to have standout pizza in the backwoods. This one with zucchini proves our point!
—Jesse Arriaga, Reno, NV
Takes: 20 min. • Makes: 6 servings
- 4 naan flatbreads
- ½ cup prepared pesto
- 2 cups shredded part-skim mozzarella cheese
- 1 medium zucchini, thinly sliced
- 1 small red onion, thinly sliced
- ¼ lb. thinly sliced hard salami, chopped
- ½ cup fresh basil leaves, thinly sliced
- ¼ cup grated Romano cheese
- 1. Over each naan, spread 2 Tbsp. pesto; top with ½ cup mozzarella and one-fourth of the zucchini, onion and salami.
- 2. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust.
- 3. Remove from heat. Top each naan with basil and Romano; cut into thirds.
2 pieces: 391 cal., 24g fat (9g sat. fat), 51mg chol., 1276mg sod., 25g carb. (4g sugars, 1g fiber), 20g pro.
Homemade pesto works well for this recipe, too. Check out the recipe for Basil & Parsley Pesto on page 265, and give it a try this summer.