Artichokes, feta cheese and Kalamata olives plus fresh herbs provide typical Greek flavors to this flatbread pizza.
Story Behind the Recipe
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1 (8- to 9-ounce) package naan bread
8 (3/4-ounce) slices Land O Lakes® Italian Blend, cut in half
1 small red bell pepper, cut into 1x1/4-inch strips
1/4 cup pitted Kalamata olives, sliced
1 (6-ounce) jar marinated artichoke hearts, drained, chopped
1/3 cup sliced green onions
2 ounces (1/2 cup) crumbled feta cheese
2 Roma tomatoes, thinly sliced
2 tablespoons chopped fresh mint or basil
*Substitute 2 (8-inch) prebaked pizza crusts.
Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Place coals to 1 side in charcoal grill.
Divide cheese halves evenly among naan breads; top each with half of red pepper strips, 2 tablespoons sliced olives, half of artichokes, half of green onions, 1/4 cup feta cheese and half of tomato slices.
Place pizzas onto grill opposite heat. Close lid; grill 21-25 minutes or until thoroughly heated and cheese is melted.
Sprinkle with mint or basil. Cut each pizza into 4 pieces; serve hot.
Read the Story Behind the Recipe
- An 8- or 9-ounce package of naan bread typically includes 2 per package, each about 9x7-inches.
- To bake in oven, heat oven to 400ºF. Place pizzas onto large ungreased baking sheet. Bake 21-25 minutes or until thoroughly heated and cheese is melted.
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