Herbed Flatbread Pizzas
From Kathleen Burnham, Folsom, CA.This month, we picked a crisp, ingeniously light version of pizza. Burnham suggests grilling the vegetables if they're super ripe and juicy so the crust doesn't become soggy. "This recipe originated from a surplus of backyard 'weeds'--overgrown herbs," she says. "It's perfect for the summer, and goes well with a big salad."55 minutes
Source: Sunset Magazine
Ingredients
- medium tomatoes
- medium zucchini
- red bell pepper
- garlic clove, minced
- tablespoons extra-virgin olive oil
- sheets lavash* or large flour tortillas
- mixed chopped herbs, such as oregano, basil, parsley, and chives
- sliced mushrooms
- sliced red onion
- grated parmesan cheese
- shredded mozzarella cheese
- teaspoon kosher salt
- teaspoon pepper
- loosely packed arugula