Grilled Flatbread with Mozzarella, Basil Pesto, Arugula, Tomatoes, and Avocado
(from castro15’s recipe box)
Categories: Pizza/flatbread
Ingredients
- basil pesto
- 2 cups packed fresh basil, stems removed
- 2 garlic cloves
- 1/4 cup almonds, walnuts, pine nuts, or pepitas
- juice from 1/2 a lemon
- 1 cup olive oil
- 1/4 cup shaved Parmesan
- salt and pepper to taste
- 2 store-bought naan bread or flatbread
- 1 cup shredded mozzarella
- 2 cups arugula
- 1/2 cup cherry tomatoes
- 6 pitted olives, halved
- drizzle of olive oil
- 1/4 avocado, chopped
- salt and pepper to taste
Directions
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To make the pesto, place the basil, garlic, nuts, and lemon juice in a food processor or blender. Pulse the mixture until it turns into a thick paste. Add the olive oil a 1/4 cup at a time and pulse. You may need to scrape down the sides of the container with a spatula to make sure all of the bits are incorporated. Once the pesto is fully blended, add the Parmesan cheese and season with salt and pepper. Store in a jar with a tight fighting lid, in the fridge, for up to a week until you are ready to use.
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Preheat the grill to 350ºF.
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Spread the pesto on the flatbread. Add the mozzarella cheese.
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Place the flatbread on the grill and cook until the cheese has melted, taking care not to burn the bottom of the flatbread.
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Remove from the grill.
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In a bowl, combine the arugula, tomatoes, and olives. Drizzle with a little olive oil and toss. Season with salt and pepper.
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Top the flatbreads with the arugula mixture, and then the chopped avocado. Slice and enjoy!