Grilled Veggie Flatbread Pizza with Pesto

Grilled Veggie Flatbread Pizza with Pesto is whole grain naan topped with pesto, fresh mozzarella, and plenty of veggies.   It’s an easy, delicious healthy pizza option!

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That Spinach Walnut Pesto I posted last week has been getting a lot of use.  No lie, the past few weeks I’ve made 3 batches and used it in pastas, farro salads, and quite obviously — pizza. 😃

As far as pizza goes, I’m all for a meat loaded pie from time to time, but my favorite is veggie pizza with pesto sauce.  There’s just something about it that gets me every time.  And this grilled flat bread pizza?  It was about the best thing ever.

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I love when a pizza crust is nice and crispy on the bottom, and that’s exactly what happens when you grill naan flatbread.  The bottom gets so crispy very quickly — we’re talking perfection in only 3-4 minutes.

I think pretty much everything is better is grilled, and I use mine year round.  In the warmer months you can’t beat it, because who wants a hot oven on in the house?  And while I love the smokiness that the grill lends my food, I secretly love it the most because it results in fewer dishes.  I may love to cook, but I hate cleaning up.  😃

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I’ve told you before that I like to roast or grill a variety of veggies on any given day and store them in the fridge to use them a variety of ways during the week.  I’d grilled my asparagus and corn, and had fava beans I’d cooked according to my How To Cook Fava Beans post.  I also had some pesto sauce waiting in the wings for just such a pizza occasion.

The only thing I hadn’t cooked was the mushrooms, and I just gave them a flash sauté in a skillet with some olive oil to soften them up a bit.   You can shave them thin or slice them a little thicker and pop them on raw, too.  You get to be the judge of what you want on your pizza and whether you want your ingredients to be roasted, grilled, or raw.

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Of course frozen, thawed veggies would be fine to use here too, especially if you’re short on time and there are no cooked veggies in sight.  The point is, you can make this as easy on yourself as possible.  All of these veggies aren’t in season all the time, so by all means use whatever you have on hand!  And what would also be easy is grilling up those veggies just before you grill your pizzas!  Make your grill your one stop shop. 😃

It’s always exciting to have pizza for dinner, and it’s even more exciting when you grill it.  And when it doesn’t take you hours to make it with minimal dishes, that’s really the best.  This is a simple meal with anything but simple flavors, so what are you waiting for?  Your grill awaits. 🙂

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Grilled Veggie Flatbread Pizza with Pesto
 
Prep time
Cook time
Total time
 
Grilled Veggie Flatbread Pizza is whole grain naan topped with pesto, fresh mozzarella, and plenty of veggies. It's an easy, delicious healthy pizza option!
Author:
Serves: 4 flatbread pizzas
Ingredients
  • 4 whole grain naan flatbreads (I used Stonefire brand)
  • ½ cup spinach pesto (see recipe link in notes)
  • 8 ounces fresh mozzarella, cut into about 12 slices
  • 2 tablespoons extra virgin olive oil, divided
  • 16 ounces mushrooms, stemmed, and sliced
  • ½ cup fava beans or peas, shelled*
  • 12 asparagus stalks
  • 1 ear of corn, husks removed, or ½ cup corn removed from the cob*
Instructions
Prepare the mushrooms:
  1. Heat 1 tablespoon of the olive oil in a saute pan over medium heat. Add the mushrooms, along with some salt and pepper, to taste, and saute until slightly softened, about 4-5 minutes. You may also slice the mushrooms a bit thinner and leave them raw for your pizza, if desired.
Prepare the fava beans or peas:
  1. Fill a medium saucepan with water and bring to a boil, and fill a small bowl with ice water and set aside. Add about a teaspoon of salt to the water, and add the fava beans. Turn down the heat and simmer at a gentle boil for 1 minute. Drain immediately and pour the beans into the ice water to stop the cooking process. If using favas, squeeze gently from the outer skin, and they're ready to use.
Prepare the asparagus and corn:
  1. Preheat the grill to medium. Toss the asparagus with the remaining 1 cup of olive oil, or salt and pepper. Place on the preheated grill, along with the ear of corn. Cook the asparagus about 4-6 minutes, until crisp tender. Cook the corn about 10 minutes, turning every 2 minutes or so. When the corn is cool enough to handle, cut from the cob.
Assemble the pizzas:
  1. Place the flatbreads on a baking sheet. Top each with about 2 tablespoons of pesto sauce, 3 slices of fresh mozzarella, and divide the veggies evenly between them. Grill 3-4 minutes or until the bottom is crisp and the cheese has melted. Serve immediately and enjoy!
Notes
Recipe for Spinach Walnut Pesto.
For tips on cooking fava beans, see my post How To Cook Fava Beans.
Frozen peas and corn may be used in place of fresh in a pinch, simply thaw.
The pesto sauce and veggies can be made in advance and stored in the fridge until ready to use, which will make pizza making very quick!
You can customize these pizzas any way you like, using whatever cooked or raw veggies you have on hand.
Recipe by Flavor the Moments.