Photo Credit: Maurice/ adobe stock
Recipe and photo courtesy of Jackie Newgent, RDN
INGREDIENTS
SERVES 2
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4 1/2 oz Whole Grain Naan Flat Bread
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1/2 cup Low-moisture Part-skim Shredded Mozzarella
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1 cup Chinese Style Stir-Fry
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2 tbsp Thai Peanut Sauce
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1/4 cup Red Bell Peppers, Raw
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1 stalk scallion(s)
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2 tbsp Roasted Peanuts, Salted
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2 tbsp Cilantro
DIRECTIONS
1
Preheat the oven to 425°F.
2
Sprinkle the naan (or two pocketless pitas) with half of the cheese. Chop the cold stir-fry into small bite-size pieces (use leftover takeout stir-fry, such as chicken and broccoli); stir with peanut sauce in a small bowl and scatter onto the naan. Sprinkle with the remaining cheese, bell pepper, and white part of the scallion.
3
Bake on a baking sheet until the naan is well browned and crisp, stir-fry is hot, and cheese is melted and golden brown, about 16 to 18 minutes.
4
Top with the green part of the scallion, peanuts, and cilantro. Cut in half and serve.