Grilled Flatbread- Two Ways! Shrimp or white peach grilled flatbread with fresh mozzarella, spring mix and herbs, fresh basil and balsamic.
I will admit I kind of cheated… Not the “picked my golf ball up and threw it on the green” kind of cheating but more like the “picked my golf ball up out of the woods and threw it onto the fairway” kind of cheating. That still counts right?
I’ve been dying to try my hand at grilled pizzas but had terrible visions of dough sticking, burning and seeping through the grill. Not pretty. Not pretty at all. Then I came across this blog post where they used Naan bread as the crust. Brilliant! I didn’t have to worry about the dough sticking and even better I didn’t have to fight with yeast to make the dough #winning. And that isn’t really cheating, right?
These flavorful pieces of heaven were born from the Whole Foods Market sale flyer- how you ask? Because I do the majority of my meal planning based on what’s on sale and what’s in season (can I get a “whoop whoop”?). I hope that I’m not alone in this as this is one of the best ways to cut down on your grocery bill every week. I know that meal planning takes time and energy but it will make a huge difference in your week and if you use the sale flyer to plan your meals its not only less expensive but also will help to get your creative cooking juices flowing. Bonus: it’ll keep you from getting bored with your traditional dinner eats.
The items that take true centre stage this week are the shrimp and white peaches! They were both on sale and since I couldn’t decide which one to choose I chose both (decision making isn’t always my strong point). In the supporting roles: local Narragansett Creamery fresh mozza, spring mix with herbs, a little fresh basil and balsamic vinegar.
Have you tried fresh mozzarella? And if you live in Rhode Island, have you tried the Narragansett Creamery fresh mozzarella? I dare to say that it is life changing. If you aren’t in Rhode Island, I encourage you to go out and find some local fresh cheese. You will not only be supporting local but you’ll be doing your tastebuds a huge favor!
On this last day of August, I leave you with these words: take the time to squeeze out every last bit of summer that you can – walk bare feet, sit outside, wear shorts, go swimming and perhaps most importantly make grilled flatbreads!
Yours in health,
This post was sponsored by my local Whole Foods Market. I was compensated with free product but all opinions are my own.
- 2 Naan flatbreads, whole wheat (WF Everyday 365)
- Olive oil for brushing
- 1/2 ball of fresh mozzarella, cut into thin slices
- 2 handfuls of spring mix with herbs
- 2 Tbsp fresh basil, cut into thin slices
- Balsamic vinegar for drizzling (the higher the quality, the thicker it will be)
- 1 white peach, cut into slices
- 6 Gulf Shrimp, defrosted (or mostly defrosted)
- 1/8 red onion
- 1/2 tsp olive oil
- 1/8 tsp garlic powder
- Salt and pepper to taste
- 1 wooden skewer (soak in water for at least 20 minutes)
- Preheat grill to medium heat. Remove the tail and any other shell. Place the shrimp and red onion in a bowl, drizzle with olive oil and sprinkle with garlic powder, salt and pepper. Thread the shrimp and onion onto the skewer. Brush the sliced peaches lightly with olive oil.
- Place the shrimp skewer on the grill until the onion has softened and the shrimp is lightly charred (mine took about 10 minutes at a very low temperature). Add your peaches to the other side of the grill. Flip after about 3 minutes and cook for another 3 minutes on the other side. The goal is to have them caramelize and develop nice grill marks. Once the shrimp and peaches are done, remove from the grill and place on a clean tray.
- Brush your Naan bread lightly with olive oil and place directly on the grill. Grill for about 2 minutes on each side or until you see nice grill marks on them.
- Turn your grill off, put the slices of cheese on the Naan and close the cover of the grill for 2 to 3 minutes or until the cheese has slightly melted.
- Remove the Naan with cheese from the grill, top with the peaches or shrimp, the spring mix, fresh basil and drizzle with a healthy dose of balsamic vinegar.