Artichoke Pesto And Garlic Naan Bread Pizza Recipes

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SPINACH-ARTICHOKE GARLIC NAAN PIZZA



Spinach-Artichoke Garlic Naan Pizza image

A quick and easy naan pizza topped with fresh spinach, red onions, and marinated artichokes.

Provided by lutzflcat

Time 25m

Number Of Ingredients 11

1 (9 inch) garlic naan bread
2.5 tablespoons olive oil, divided
0.5 teaspoon minced garlic
2 teaspoons minced fresh parsley
0.5 cup shredded mozzarella cheese
3 tablespoons shredded Parmesan cheese, divided
1 cup baby spinach, roughly chopped
0.75 cup marinated artichoke hearts, drained and chopped
0.5 cup halved and thinly sliced red onions
2 tablespoons chopped sun-dried tomatoes
salt to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine 1 1/2 tablespoons olive oil, garlic, and minced parsley in a small bowl; brush onto the naan.
  • Sprinkle naan with mozzarella cheese, followed by 1 1/2 tablespoons Parmesan cheese.
  • Toss spinach, artichoke hearts, onion, sun-dried tomatoes, and salt with remaining 1 tablespoon olive oil. Spread evenly over the flatbread. Sprinkle with remaining Parmesan cheese. Transfer naan flatbread to the prepared baking sheet.
  • Bake in the preheated oven until the bottom and edges start to turn golden brown, 10 to 12 minutes. Slice and serve warm.

Nutrition Facts : Calories 301 kcal, Carbohydrate 23 g, Cholesterol 20 mg, Fiber 5 g, Protein 12 g, SaturatedFat 4 g, Sodium 493 mg, Fat 19 g, UnsaturatedFat 0 g

BASIL PESTO AND 3-CHEESE NAAN PIZZA



Basil Pesto and 3-Cheese Naan Pizza image

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!

Provided by Sugar and Spice

Categories     Main Dish Recipes     Pizza Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 ½ cups packed fresh basil leaves
¼ cup shredded Parmesan cheese
¼ cup extra-virgin olive oil, or more as needed
¼ cup chopped walnuts
2 cloves garlic
salt and ground black pepper to taste
2 teaspoons extra virgin olive oil, divided
5 cremini mushrooms, sliced
½ tablespoon dried rosemary
1 pinch salt and ground black pepper
1 (8.8 ounce) package 2-pack naan bread
⅔ cup ricotta cheese
⅓ cup feta cheese
1 tablespoon shredded Parmesan cheese, or to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 519.8 calories, Carbohydrate 38.3 g, Cholesterol 42.3 mg, Fat 32.7 g, Fiber 7.3 g, Protein 19.7 g, SaturatedFat 8.9 g, Sodium 703.3 mg, Sugar 2.7 g

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