Creamy Asiago Mini Naan Pizzas

Submitted by Mary Jenny

"“Serve these Creamy Asiago Mini Naan Pizzas as a quick and easy appetizer at your next backyard barbecue,” recommends Chef Tom Filippou, Executive Chef for President's Choice Cooking School. “Get your guests involved by setting up a selection of toppings and having them create their own pizza before popping them on the grill""

 

• Ready In: 20mins
• Ingredients: 6
• Yields: 6 rounds
• Serves: 6

ingredients

• 6 president's choice naan bread
• 6 tablespoons artichokes, & asiago dip
• 3 president's choice cocktail tomatoes, thinly sliced
• 1⁄3 cup sliced shallot
• 1⁄4 teaspoon fresh ground black pepper
• 1 cup president's choice organics baby arugula

directions

1. Preheat barbecue to medium-low heat.
2. 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.
3. Arrange 2 to 3 tomato slices on each naan; top each with some shallots. Season with pepper.
4. 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.
5. More recipe ideas are available online at pc.ca.