½ cup (125 ml) California walnuts
½ cup (125 ml) parmesan cheese, grated
7 sundried tomatoes
2 tablespoon (30 ml) water
2 Naan flatbreads
½ cup (125 ml) zucchini, thinly sliced
½ cup (125 ml) onion, thinly sliced and caramelized
⅓ cup (75 ml) mushrooms, sliced
8 cherry tomatoes, sliced
¼ cup (50 ml) canned artichokes, sliced
⅓ cup (75 ml) low fat mozzarella, grated


  1. Combine California walnuts, parmesan cheese and sundried tomatoes with a hand blender or food processor until it forms a paste. Divide and spread evenly between both flatbreads and top with vegetables and cheese.
  2. Grilling Method: Preheat one side of barbecue on high and place the pizzas on cooler part of barbecue. Cover with the lid and let it bake for about 7 to 10 minutes until vegetables are cooked and cheese has melted.
  3. Oven Method: Preheat oven to 200°C and place pizzas directly on centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables if desired.

Tip: To caramelize the onions, sauté sliced onions with 1 tbsp of oil (15 ml) on medium heat, stirring occasionally until soft and golden brown.
Tip: Makes a great appetizer served on a rustic cutting board for 6 to 8 people.