Grilled Flatbread Pizza with Arugula Pistachio Pesto, Nectarine, and Prosciutto
Grilled Flatbread Pizza with Arugula Pistachio Pesto, Nectarine, and Prosciutto is a quick and easy meal that's healthy, fresh, and is a sweet and savory lover's dream!
2tablespoonstoasted pistachiosI used pre-toasted, unshelled
1tablespoonfresh lemon juice
1clovegarlic
saltto taste
6tablespoonsextra virgin olive oil
For the flatbread pizzas:
4naan flatbreads
1-2tablespoonsarugula pistachio pesto
1cupgrated fontina cheese
4slicesprosciuttotorn into pieces
1mediumnectarineseeded and sliced
1cuploosely packed arugula
Instructions
Prepare the pesto:
Place the arugula, pistachios, lemon juice, garlic, and salt to taste in the bowl of a food processor and pulse until roughly chopped and combined. With the machine running, add the olive oil through the feed tube and process until the pesto reaches the desired consistency. Taste and add more salt if necessary and process until combined. Set aside.
Prepare the flatbread pizzas:
Preheat the grill to medium. Spread 1-2 tablespoons of the pesto sauce over the flatbread, then top with the cheese, prosciutto, and nectarine. Grill for 3-5 minutes or until the crust of the flatbread is crispy and the cheese has melted. Remove from heat and top with fresh arugula. Slice, serve immediately, and enjoy!
Notes
Pesto sauce can be made ahead and stored in an airtight container in the refrigerator.
I prefer my pesto with less oil. If you prefer a thinner pesto, add 1-2 more tablespoons of oil.
To toast your own pistachios, place on a rimmed baking sheet in a 350 degree oven for 8-10 minutes or until fragrant.