Stonefired Pizza *Award Winner*

Ingredients

• 1 Stonefire Tandoor Baked Naan Flatbread (whole), room temperature

• 1/4 cup Low-fat Shredded Cheese, Italian blend or mozzarella

• 1/4 cup Baby Portabella Mushrooms, Sliced

• 1/3 each of Red, Yellow, and Green medium Bell Peppers, or preferred mix of colors

• 2-3 oz. fully-cooked Grilled Chicken Breast Strips, plain or fajita-style, frozen or thawed

• 4-5 sprays Olive Oil Cooking Spray or Mist

Instructions

1. Ground herbs, if desired, such as Oregano, Basil, or Herbs de Provence

2. Slice the veggies and sauté until tender using 2-3 sprays of olive oil from a mister. (Note: If you prefer, you can sauté in drizzled olive oil and/or add a tablespoon of real butter). While this is cooking, warm the chicken in a microwave or cook in another skillet. If using a skillet, add approximately 2/3 cup of water instead of oil as a healthier way to prevent scalding.

3. Mist your naan once or twice with olive oil and sprinkle with herbs if desired. Top with shredded cheese. Once the chicken is ready to eat and the veggies are tender and limp, drain any water or juices and toss together. Top the pizza with the veggie/chicken mixture and bake on a sheet of foil at 400 degrees until cheese is nicely melted, about 4-6 minutes. Cook longer for crispier crust, or directly on the rack.

*This recipe was declared recipe of the month April 2013 by Stonefire™ Authentic Flatbreads.