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Clarion County Recipe of the Day: Grilled Flatbread Veggie Pizza
Here’s a quick and healthy one-dish meal!
Grilled Flatbread Veggie Pizza
1 tablespoon butter
1/2 pound sliced baby portobello mushrooms
1 large green pepper, julienned
4 cups fresh baby spinach
1/4 teaspoon salt
1/8 teaspoon pepper
2 naan flatbreads (or 4 whole pita breads)
2 tablespoons olive oil
1/4 cup prepared pesto
2 plum tomatoes, sliced
2 cups shredded part-skim mozzarella cheese
~In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir until tender. Add spinach, salt, and pepper; cook and stir until spinach is wilted.
~Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat until lightly browned.
~Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes, and cheese. Return to grill; cook, covered, two to three minutes longer (or until cheese is melted).
~Cut pizzas in half before serving.
~Makes four servings.
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