Ingredients
1 tablespoon butter1/2 pound sliced baby portobello mushrooms1 large green pepper, julienned4 cups fresh baby spinach (about 4 ounces)1/4 teaspoon salt1/8 teaspoon pepper2 naan flatbreads or 4 whole pita breads2 tablespoons olive oil1/4 cup prepared pesto2 plum tomatoes, sliced2 cups shredded part-skim mozzarella cheese
Preparation
In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted.
Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned.
Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.
