Friday Fun with Flatbread

We had four flatbread pieces of naan bread, and had some fun mixing them up before they were grilled:

We have one with pesto, onions, pickled banana peppers and provolone;

one with sauce, pepperoni and mozzarella;

a white flatbread with cream cheese, Italian seasoning, garlic powder, Parmesan, and pepper jack,

and a sauce, provolone and sausage.

Bert heated the grill on high, then turned it to low to put the pizza on. He cooked it for about 10 minutes with the lid down and we were ready to eat. If you don’t want to use the grill, (or it’s not summertime anymore!) preheat the oven to 450 degrees, and cook the flatbread on a baking sheet for 8 to 10 minutes, until the cheese is melted and the bread is browned.

The arugula was simply tossed with a sprinkle of olive oil, red wine vinegar, salt and pepper.

The green pizza was awesome with the arugula “salad” on top of it, but these work with whatever might be in the fridge. Perfect, easy complement to a Summer Patio Friday.