Ingredients
4 naan flatbreads1/2 cup prepared pesto2 cups shredded part-skim mozzarella cheese1 medium zucchini, thinly sliced1 small red onion, thinly sliced1/4 pound thinly sliced hard salami, chopped1/2 cup fresh basil leaves, thinly sliced1/4 cup grated Romano cheese
Preparation
Over each naan, spread 2 tablespoons pesto; top with 1/2 cup mozzarella and a fourth each of the zucchini, onion and salami.
Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender, 4-6 minutes. Rotate naan halfway through grilling for evenly browned crust.
Remove from heat. Top each naan with basil and Romano; cut into thirds.
