Naan Bread Pizza
125 ml (1/2 cup) walnuts
125 ml (1/2 cup) grated Parmesan cheese
7 sun-dried tomatoes
30 ml (2 tbsp) water
2 naan flatbreads
125 ml (1/2 cup) thinly sliced zucchini
125 ml (1/2 cup) thinly sliced and caramelized onion (see tip)
75 ml (1/3 cup) sliced mushrooms
8 cherry tomatoes, sliced
50 ml (1/4 cup) sliced canned artichokes
75 ml (1/3 cup) grated low-fat mozzarella
Using a hand blender or in a food processor, combine walnuts, Parmesan cheese and sun-dried tomatoes until it forms a paste. Divide and spread evenly over both flatbreads and top with vegetables and cheese.
Grilling Method: Heat one side of barbecue on high and place pizzas on cooler part of barbecue. Cover with the lid and bake for 7 to 10 minutes until vegetables are cooked and cheese has melted.
Oven Method: Heat oven to 200 C (400 F) and place pizzas directly on centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables if desired.
Makes 4 servings.
Nutritional information per serving: 342 calories; 14 g protein; 19 g fat (5 g saturated fat); 29 g carbohydrate; 3 g fibre; 19 mg cholesterol; 667 mg sodium.
Tip: To caramelize onions, saute sliced onions with 15 ml (1 tbsp) of oil on medium heat, stirring occasionally until soft and golden brown.
Source: California Walnuts, walnutinfo.com.