Pesto Flatbreads with Asparagus, Shiitake Mushrooms & Artichokes


  • Store bought Naan (Individual size or larger ones)
  • 1 bunch Asparagus, trimmed
  • 1 8oz. pkg. frozen artichoke hearts, defrosted
  • 1 8oz. pkg. sliced shiitake mushrooms
  • Meyer Lemon Basil Pesto or Pesto
  • 1 ball Burrata (or sub fresh mozzarella)
  • Olive oil, salt & pepper to drizzle over veggies prior to cooking


  1. Preheat oven to 425°
  2. Toss trimmed asparagus and artichoke hearts with a drizzle of olive oil and sprinkle of salt and pepper.  Roast in oven about 8 minutes or grill on grill pan.   Set aside.
  3. Sauté mushrooms in a bit of olive oil until soft and browned.  Set aside.
  4. Top each piece of naan with some pesto, some torn pieces of burrata or mozzarella and vegetables of choice.
  5. Cook on pizza screen for about 4-5 minutes, until warm and cheese begins to melt.