Last week I went to dinner with a sweet friend of mine for some much needed catch up. She and I are always up for picking out some unique place neither of us has tried before- I don’t think we have eaten at the same place twice..nor do we ever plan on it! Last week we chose a Greek restaurant with excellent Happy Hour specials, and I’m not just talking about the drinks! We were able to sample the menu, selecting various items perfect for sharing over good girlie conversation, all for an excellently cheap price. One menu item we tried was an excellent flatbread vegetarian pizza, made with hearty mushrooms, onions, and pungent goat cheese. It was quite yummy, and when contemplating the recreation of this pizza, I thought it would be delectable on Naan, one of the daily breads of India. The dense and chewy, focaccia-like bread would be good for keeping the soft texture I was looking for in the flatbread after it had baked. I thought it would be simple enough to buy the pre-made flatbread, easily found in the bakery section of the grocery store. Once I began reading the nutrition labels and realizing most of them are made with hydrogenated oils and are loaded with saturated fat (as are most pre-packaged baked goods), I started my search for a homemade recipe. Personally, baking bread scares me- but I must say Cooking Light’s recipe for Naan was simple and perfect for my flatbread pizza. Not to mention, just 2 grams of fat and 3 grams of fiber- where are some of the ‘healthiest’ breads had 7-8 grams fat, and no fiber. That might call for another invitation for my Soap Box on making home made dishes as often as able.. etc..etc- but I don’t think I’ll do that to you, not sure I have the energy anyway. (My body is still in its weak recovery mode from the touch of whatever invaded my household last week.)
1 Naan flatbread (Cooking Light’s recipe)
1/4 cup 2% shredded Mozzarella cheese
1 cup sliced mushrooms
1/4 cup red onion, thinly sliced
1-ounce garlic goat cheese, crumbled
1/2 cup raw arugula leaves
Preheat oven to 350 degrees. Heat a medium saucepan sprayed with cooking spray over medium high heat. Add mushrooms and onions and saute until golden and mushrooms have released their moisture, about 4 minutes. Sprinkle mozzarella over Naan flatbread. Top with mushrooms and onions. Place pizza in oven and bake for about 7 minutes, until cheese is bubbly. Remove pizza from oven and top with goat cheese and arugula leave. Return pizza to the oven and allow goat cheese to soften, melting slightly- about 2-3 minutes.