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Grilled Vegetable Naan Pizza with Pesto and a Chickpea Salad https://www.metro.ca/userfiles/image/recipes/pizza-sur-pain-naan-aux-legumes-grilles-avec-pesto-10812.jpg PT20M PT15M PT35M
Preheat the oven to 450°F.Slice the pepper into fine strips.Slice the tomato and the onion into rounds.Brush the naan breads with 1/3 of the olive oïl.Spread the pesto evenly onto both naan breads.Top the pizzas with sliced pepper, tomato, onion.Sprinkle grated cheese on top.Place the naan pizzas onto a baking tray lined with parchment paper and bake for 10-15 minutes (watch to make sure they don't burn).Rinse and drain the chickpeas.Mince the garlic.Peel and cut the carrot into cubes.Dice the celery.Press the lemon juice.In a large bowl, toss the chickpeas, garlic, carrot, celery, lemon juice, remaining olive oil, salt and pepper to taste. Set aside.Cut the pizzas and serve with chickpea salad.Source: Missfresh.com
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1 carrot 1/2 lemon 1 celery 1 garlic clove 3 Tbsp. (45 mL) olive oil 1/2 cup (125 mL) monterey jack cheese 1 yellow onion 2 naan bread 1/4 cup (60 mL) basil pesto 398 mL chick peas 1/2 yellow bell pepper 1 tomato
Grilled Vegetable Naan Pizza with Pesto and a Chickpea Salad

Grilled Vegetable Naan Pizza with Pesto and a Chickpea Salad

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2
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    carrot
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  • 1/2
    lemon
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  • 1
    celery
  • 1
    garlic clove
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 1/2 cup
    (125 mL)
    monterey jack cheese
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    IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

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    $4.99 ea.

    160 g, SELECTED VARIETIES


    SARA LEE PIE OR CHEESECAKE

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    SELECTED SIZES SELECTED VARIETIES


    IRRESISTIBLES ARTISAN DOUBLE CRÈME BRIE

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  • 1
    yellow onion
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  • 2
    naan bread
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    SAVE $1.30
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    SAVE $1.30
    BECEL SOFT MARGARINE

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    $1.99 ea.

    427 - 454 g NATURE VALLEY BARS OR BETTY CROCKER FRUIT SNACKS SELECTED SIZES SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    basil pesto
  • 398 mL
    chick peas
  • 1/2
    yellow bell pepper
  • 1
    tomato
Imprimer ma sélection

Preparation

Preheat the oven to 450°F.

Slice the pepper into fine strips.

Slice the tomato and the onion into rounds.

Brush the naan breads with 1/3 of the olive oïl.

Spread the pesto evenly onto both naan breads.

Top the pizzas with sliced pepper, tomato, onion.

Sprinkle grated cheese on top.

Place the naan pizzas onto a baking tray lined with parchment paper and bake for 10-15 minutes (watch to make sure they don't burn).

Rinse and drain the chickpeas.

Mince the garlic.

Peel and cut the carrot into cubes.

Dice the celery.

Press the lemon juice.

In a large bowl, toss the chickpeas, garlic, carrot, celery, lemon juice, remaining olive oil, salt and pepper to taste. Set aside.

Cut the pizzas and serve with chickpea salad.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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