Grilled Vegetable Flatbread Pizza

2 store-bought Naan-style flatbreads (8-9 oz total)
1 small to medium zucchini, sliced diagonally into 1/8-inch slices
3 horizontal slices red onion, 1/8-inch thick
pinch of kosher salt
black pepper
4 Tbsp pesto
4 Tbsp part-skim ricotta cheese
1/2 tsp minced garlic
2 tsp freshly squeezed lemon juice
2 tomatoes, sliced extra thin
4 oz fresh mozzarella cheese, sliced thin
2-3 Tbsp fresh chopped basil
2 tsp balsamic vinegar

Preheat oven to 400.  Place flatbreads on a baking sheet and bake 8 minutes. Remove from oven.  Heat a large indoor grill pan to medium heat. Lightly spray one side of zucchini and onion rings and sprinkle with salt and pepper. Place zucchini and onion, oil side down, on grill pan and cook 3-5 minutes or until slightly softened and grill marks appear.  Spray remaining side with oil and sprinkle with salt and pepper.  Flip vegetables and cook and additional 3-5 minutes.

While vegetables are cooking, combine pesto, ricotta, garlic, and lemon juice in a small bowl.  Spread on baked flatbreads.  Layer grilled vegetables, along with tomatoes and mozzarella, on flatbreads.  Return flatbreads to oven and bake 10-12 minutes, until edges appear toasted and cheese is melted.  Remove from oven, sprinkle with basil and drizzle with balsamic vinegar.  Let rest 5 minutes before slicing.  From 400 Calories or Less With Our Best Bites cookbook

(Note:  I gave you chicken to add to your pizza also - my family likes it that way.  Also, I usually just saute the vegetables in a skillet instead of grilling - easier and faster!)


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