Veggie Flatbread Pizza with Pesto, Mushrooms and Feta

Flatbread Pizza Salad with Pesto, Shaved Asparagus, Mushrooms and Feta cut into four wedges.

Veggie Flatbread Pizza with Pesto, Mushrooms and Feta

Need dinner quick? This easy recipe for pesto flatbread pizza uses store-bought naan as its base. It’s topped with pesto, feta cheese, and mixed veggies. Ready in about 20 minutes. Bake, bite and enjoy! This recipe is vegetarian.

Course Dinner, Lunch

Cuisine American

Diet Vegetarian

Keyword Flatbread Pizza, Naan Pizza

Prep Time 10

Cook Time 10

Total Time 20

Servings Individual Size Pizzas or 3 Servings

Calories 382kcal

Author Traci York

Ingredients

1 tablespoons Olive Oil extra virgin
1 1/2 cup (86 grams) Cremini Mushrooms stems removed, sliced
2 Pieces Flatbread I like naan for this recipe
1/2 (125 grams) cup Lemon Basil Pesto homemade or store bought
1 cup (100 grams) Shaved Asparagus loosely packed with stem tips in tact. *see note (or sub 1 cup/190 grams artichoke hearts, squeezed dry, chopped)
1/4 cup (30 grams) Kalamata Olives quartered
1/8 teaspoon Crushed Red Pepper Flakes
1/8 teaspoon Dried Oregano
1/2 cup (55 grams) Mozzarella Cheese shredded
1/2 cup (35 grams) Feta Cheese crumbled
1 1/2 cup (40 grams) Spinach Arugula Mix loosely packed (I use Earthbound Farm)
2 Hand fulls of Sliced Cherry Tomatoes optional
Balsamic Glaze or Aged (thick) Balsamic Vinegar, optional, for drizzling

Instructions

Set a oven rack on the highest position in the oven. Slide in a sheet pan, pizza stone or cast iron skillet and peheat oven to 550F (287C). If your oven only goes to 500F, set it there.
Heat oil in saute pan until shimmering. Add the mushrooms and stir only occasionally for about five minutes, or until mushrooms are seared. Remove from heat and set aside.
To build the pizza, place each piece of naan on a sheet of parchment paper. Dividing the ingredients between the two pizzas, spread a layer pesto over the flatbread, almost to the edges. Layer the shaved asparagus, mushrooms, kalamata olives, asparagus tips, a pinch of red pepper and oregano, mozzarella and a few pieces of crumbled feta (save some feta for the top later).
Remove the hot pan from the oven and carefully transfer the pizza(s) to the pan. If using a cast iron skillet, you'll need to bake one at a time. Bake on the top rack for 5-7 minutes or until the cheese is melted and naan is golden brown.
Remove from oven and transfer pizza to a cutting board. Place a generous hand full of salad mix on top of the pizza, add a bit of feta, a few sliced tomatoes, and a drizzle of balsamic glaze. Slice with a pizza wheel and serve right away.
Serve with sea salt and red pepper flakes.

Notes

*How to Shave Asparagus: trim the tips about an 1 inch, then holding the base, use a veggie peeler to shave the asparagus length wise. You’ll get wide ribbons.

Nutrition