Categories: Meals
Ingredients
- 4 Basil Sprigs
- 2 Roma Tomato
- 1 Persian Cucumber
- 1 Garlic Clove
- 1 Red Onion
- 1 1/4 Tbsp. Balsamic Vinegar
- 1 oz. Feta Cheese
- 2 oz. Pesto
- 2 Naan Flatbreads
- 6 oz. Fresh Mozzarella, Sliced
Directions
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Throughly rinse produce and pat dry. Stem basil and keep half of the leaves whole. Stack remaining leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Dice tomatoes. Peel and finely dice cucumber. Mince garlic. Peel and halve red onion. Slice half the onion into thin strips (julienne) and finely dice the other half.
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In a mixing bowl, combine garlic, tomatoes, cucumber, and diced red onion (reserve julienned onion for the pizza) with 1 tsp. olive oil and balsamic vinegar. Toss and place in refrigerator to chill before serving. Right before serving, add feta cheese and chiffonade of basil (saving the whole leaves for pizza garnish). Season with a pinch of salt and pepper.
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Spread the basil pesto on the two flatbreads. Arrange mozzarella rounds evenly on the pizzas. Arrange the julienned red onion atop the cheese.
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Warm an outdoor grill or grill pan to medium heat. Lightly oil the grill with olive oil to prevent sticking. Place flatbreads on the grill and cover grill with lid to melt cheese. If using an indoor grill pan, cover when cooking so cheese will melt. Cook for 8-10 minutes, or until flatbread is crisped and cheese is melted and slightly browned. Remove from grill and allow to cool before serving. (If you don’t have a grill pan, 15 minutes in a 400 degree oven will do the trick just fine.)
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Halve or quarter the flatbreads and arrange on a plate. Garnish with fresh whole basil leaves. Add a serving of cucumber-tomato salad next to the flatbread. Garnish with black pepper.