I took a shopping trip to TJmaxx and got all kinds of goodies for the kitchen. One of the goodies I came home with was artichoke lemon pesto, mmm… I could already taste it, but wasn’t sure what to make yet. Later while grocery shopping I found some garlic nan, suddenly inspiration came and I couldn’t wait to get home and get busy. By the way in case you aren’t familiar with Nan, it’s an Indian flat bread that reminds me of pizza dough, if you haven’t tried it yet now you have an excuse. I’ve made cold appetizer pizzas before with lots of veggies on top so I thought I need to try this with Greek flavors. It was a hit and everyone loved it. The lemon artichoke pest tasted so good mixed with some softened cream cheese, then adding fresh veggies on top and feta cheese, it was delicious. I hope you use this recipe to give you ideas and be creative in the kitchen.
Indian Nan meets Greek Flavors
4 oz. cream cheese
artichoke lemon pesto
1 garlic clove pressed
olives (I used black but kalamata are more Greek)
sliced basil leaves
Step 1: Prepare veggies by washing, slice red onion thinly, slice tomatoes in half, peel cucumber and slice in half and again. Slice whole olives or buy already sliced. If using kalamata olives make sure the seed is removed. Stack basil leaves on top of each other and roll up then slice very thin.
Step 2: Soften cream cheese in small bowl, add 1 heaping tablespoon of the artichoke pesto, and the pressed garlic clove. Stir cream cheese mixture together until combined well.
Step 3: Spread onto the nan flat-bread .Sprinkle veggies in any order you like adding feta cheese last. Cut pizzas in half and in half again. If serving a crowd you could cut into small triangles or square.