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Basil Pesto and 3-Cheese Naan Pizza

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3 made it  |  0 reviews   |  1 photos

"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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30 m servings 520
Original recipe yields 4 servings (2 pizzas)


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  1. Set an oven rack in top position and preheat the oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. 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

Per Serving: 520 calories; 32.7 38.3 19.7 42 703 Full nutrition

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