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When our youngest was home from college over Spring Break last month he asked me to get Tandoori Nan flat bread when I suggested homemade pizza for dinner.

I said “pesto, tomato and basil” and he said “feta cheese” which we added to the traditional mozzarella.

We put two oblong pizzas together in a couple of minutes, baked them up and loved them!

I’ve made them several times since then.  They make great little appetizers cut into thin slices or an easy dinner served with green or fruit salad. 

I admit I made them two nights in a row this week.  Along with salad they made a nice light dinner for my mother-in-law  and me– twice this week.  The first night I forgot to heat the pizza stone prior to baking, so the crust didn’t get crunchy.

Also my pictures were blurry. Both the pizza and the pictures came out better the second night, so now I can share this simple and yummy recipe with you.

flatbreadppizzacollage.blog  1024x1024 Basil Pesto Flatbread Pizza


2 Tandoori Nan Flat Breads (I had to ask in order to find them at Safeway)

½ cup mozzarella cheese, shredded

2-4 Tbs. crumbled feta cheese

2-4 Tbs. refrigerated basil pesto

1 tomato, sliced

1 Tbs. fresh minced basil


Preheat pizza stone (or pan) and oven to 400 degrees

Place two flat breads on pizza stone or pan

Spread pesto over flat bread

Sprinkle cheeses over pesto

Place tomatoes over cheese

Bake at 400 degrees for 8-10 minutes

Add fresh basil on top of cooked pizzas, slice and serve

In Service and Hope,



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