STYLE

Meltingly delicious naan bread pizzas topped with cheese, veggies and walnuts

09/13/2012 12:27 EDT | Updated 11/13/2012 05:12 EST
Try these vegetarian naan bread pizzas with a delicious twist. The Parmesan cheese, sun-dried tomatoes and walnuts serve as the base for fresh vegetable toppings.

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.

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