Serve these Creamy Asiago Mini Naan Pizzas as a quick and easy appetizer at your next backyard barbecue. You can even get your guests involved by setting allowing guests to select and grill their own.
Ingredients
- 6 PC Whole Wheat Naan Rounds
- 6 tbsp PC Artichoke & Asiago Dip 90 mL
- 3 PC Cocktail Tomatoes thinly sliced
- 1/3 cup shallots Very finely sliced, 75 mL
- 1/4 tsp black pepper Freshly ground, 1 mL
- 1 cup PC Organics Baby Arugula 250 mL
Instructions
- Preheat barbecue to medium-low heat.
- Place naan rounds on work surface. Spread 1 tbsp (15 mL) dip over one naan leaving 1/2-inch (1 cm) border around edges; repeat with remaining naan.
- Arrange 2 to 3 tomato slices on each naan; top each with some shallots. Season with pepper.
- Place naan rounds carefully on grill; cover and cook for 4 to 5 minutes or until shallots are tender and light golden and naan is crisp with grill marks. Transfer to serving platter; top with arugula. Serve immediately.
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