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Ingredients
4 naan flatbreads1/2 cup prepared pesto
2 cups shredded part-skim mozzarella cheese
1 medium zucchini, thinly sliced
1 small red onion, thinly sliced
1/4 pound thinly sliced hard salami, chopped
1/2 cup fresh basil leaves, thinly sliced
1/4 cup grated Romano cheese
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Instructions
Over each naan, spread 2 tablespoons pesto; top with 1/2 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, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust.
Remove from heat. Top each naan with basil and Romano; cut into thirds.
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