The garlic in the pesto might add a little kick, so use less, if necessary. A great appetizer or a main dish. Hope you guys give this a try!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
2 pizzas
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Basil Pesto:
Pizzas:

Directions

Instructions Checklist
  • Combine basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper in a blender; blend pesto until desired consistency, 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.

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  • Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms, rosemary, salt, and pepper. Saute until mushrooms are tender, about 5 minutes. Set aside.

  • Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy, about 2 minutes per side. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.

Cook's Notes:

Use either plain or stonefire garlic naan bread.

On a convection oven, put the pizza on a high rack for 3 to 5 minutes on 400 degrees F (200 degrees C) to melt the cheese.

Nutrition Facts

520 calories; protein 19.7g 40% DV; carbohydrates 38.3g 12% DV; fat 32.7g 50% DV; cholesterol 42.3mg 14% DV; sodium 703.3mg 28% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/31/2019
I haven't made it yet, but did you really mean to blend pesto 5 to 8 minutes? Read More
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