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Grilled Zucchini and Pesto Pizza

Source of Recipe

From "Taste of Home American Summer Cookbook"


Recipe Introduction

"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!"

List of Ingredients

â—¦ 4 naan flatbreads
â—¦ ½ cup prepared pesto
â—¦ 2 cups shredded mozzarella cheese
â—¦ 1 medium zucchini, thinly sliced
â—¦ 1 small red onion, thinly sliced
â—¦ ¼ pound thinly sliced hard salami, chopped
â—¦ ½ cup fresh basil leaves, thinly sliced
â—¦ ¼ cup grated Romano cheese


Recipe

Over each naan, spread 2 tablespoons pesto; top with ½ cup mozzarella and one-fourth of the zucchini, onion, and salami.

Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4 to 6 minutes. Rotate naan halfway through grilling for evenly browned crust.

Remove from heat. Top each naan with basil and Romano; cut into thirds.


Makes 6 servings