Grilled Flatbread Veggie Pizza

• 1 tablespoon butter
• 1/2 pound sliced baby portobello mushrooms
• 1 large green pepper, julienned
• 4 cups fresh baby spinach (about 4 ounces)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 naan flatbreads or 4 whole pita breads
• 2 tablespoons olive oil
• 1/4 cup prepared pesto
• 2 plum tomatoes, sliced
• 2 cups shredded part-skim mozzarella cheese

1. In a large skillet, heat butter over medium-high heat. Add mushrooms and green pepper; cook and stir 5-7 minutes or until tender. Add spinach, salt and pepper; cook and stir 2-3 minutes or until spinach is wilted.
2. Brush both sides of flatbreads with oil. Grill flatbreads, covered, over medium heat 2-3 minutes on 1 side or until lightly browned.
3. Remove from grill. Spread grilled sides with pesto; top with vegetable mixture, tomatoes and cheese. Return to grill; cook, covered, 2-3 minutes longer or until cheese is melted. Cut pizzas in half before serving.

butter, baby portobello mushrooms, green pepper, fresh baby spinach, salt, pepper, flatbreads, olive oil, pesto, tomatoes, mozzarella cheese

Taken from www.tasteofhome.com/recipes/grilled-flatbread-veggie-pizza/ (may not work)