ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA
This really simple, unusual and healthier combination of savory flavors is ready in 15 minutes. Just add another slice of naan for a second serving.
Provided by CindyAhGoGo
Categories Main Dish Recipes Pizza Recipes
Time 27m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
- Bake in the preheated oven until cheese is melted, 7 to 9 minutes.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 59.9 g, Cholesterol 104.2 mg, Fat 32.7 g, Fiber 13.3 g, Protein 35.8 g, SaturatedFat 11.9 g, Sodium 1788.1 mg, Sugar 6 g
NAAN PESTO PIZZA RECIPE
This Naan Pizza Recipe makes two personal naan pizzas and is ready in just 15 minutes.
Provided by Ginny
Categories dinner Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400F.
- Place the naan bread on a parchment-lined baking sheet.
- Spread the pesto on, leaving about an inch of room towards the edges. Sprinkle cheese and top with spinach.
- Cut grape tomatoes in half and place them on top. Sprinkle lightly with salt and pepper.
- Bake 10 to 12 minutes, or until cheese has melted and naan crust has browned.
Nutrition Facts : ServingSize 2 g, Calories 738 kcal, Carbohydrate 67 g, Protein 21 g, Fat 41 g, SaturatedFat 10 g, Cholesterol 44 mg, Sodium 1669 mg, Fiber 3 g, Sugar 7 g
BASIL PESTO AND 3-CHEESE NAAN PIZZA
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
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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PESTO PIZZA (IN 20 MINUTES!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (4)Total Time 18 minsCategory DinnerCalories 498 per serving
- PREP: Preheat the oven to 400 degrees F. While the oven is preheating, line a baking sheet with parchment paper. Set the naan bread on the cookie sheet (2 per sheet). Lightly drizzle the naan breads with olive oil (about 1/2 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
- CHEESE/VEGGIES: While naan in baking, thinly slice the mozzarella and Monterrey jack cheeses. Halve the cherry tomatoes and cut the corn off the cob. Pull the naan breads out of the oven after 2 minutes and spread about 1/4 cup of marinara or pizza sauce evenly on each naan, leaving about 1/2 inch of crust around the outside.
- BAKE AGAIN: Divide sliced mozzarella cheese and Monterrey jack cheese evenly between the 2 naan breads and arrange over the sauce, leaving some of the sauce exposed. Add the halved tomatoes and corn kernels. Return pizzas in the oven for 6-8 minutes, or until cheese is melted.
- FINISHING: Remove from the oven and immediately drizzle a tablespoon of olive oil on top, add a sprinkle of salt and pepper, and add fresh basil to taste (full leaves if small or chiffonade larger leaves). Cut the pizza into slices and generously spoon fresh basil pesto over all the pizza. Serve immediately.
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From thegarlicdiaries.com
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- Lay out both naans on a baking sheet and spread your pesto evenly across both. Dot your ricotta on top of that, lay out your mozzarella slices, and sprinkle on your parmesan cheese. Top with your tomato slices, sprinkle with salt and pepper, and bake for 15 minutes
- Once the 15 minutes are up, broil the pizza for a few minutes. Watch to make sure the edges of the crust aren’t burning!
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- Using a pastry brush, spread olive oil on the underneath side and around the edges of the naan bread.
- Bake naan bread with no toppings directly in the oven for about 3-4 minutes. This step is not necessary but may give you a slightly crispier end result.
- This is the fun part. Place naan bread on a baking sheet and spread pizza sauce, cheese, and other toppings on top. If you have kids, let them top their own pizza.
- If you prebaked naan bread in step 3: Bake in the oven for an additional 4-5 minutes or until the cheese melts and crust is lightly browned.If you did not prebake your naan bread: Bake approximately 8 minutes or until the cheese melts and crust is lightly brown.
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- Place naan on a sheet pan and spread with equal amounts of pesto on each. Lay slices of tomato, season with kosher salt and black pepper, and finally top with some mozzarella slices.
- Place in preheated oven for 8-10 minutes OR until cheese is melted and the crust is a deep golden and crispy. Let cool for a few minutes and serve!
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- Meanwhile, spread the vegan pesto on the naan. (I like to cook my pizza on a pizza tray or grill tray, to allow the heat to cook it underneath too)
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Reviews 2Category DinnerCuisine AmericanTotal Time 30 mins
- Heat a cast iron frying pan over med/high heat for about 2-3 mins. While pan is heating salt & pepper steak. Add butter to pan and once melted carefully place steak in pan and do not move for 4-5 mins. Flip steak and continue cooking for another 4-5 mins (for med rare). Once done place on cutting board to rest for 5 mins before cutting.
- Meanwhile peel & cut onions into strips. Place a separate large frying pan over med/high heat for about 1-2 mins. Add oil and onion strips. Stir gently so that slices are covered in oil. Continue stirring gently every few mins until caramelized, about 10-12 mins for a lighter caramelization. Turn off heat & set aside.
- Place 1-3 tbsp (depending on taste preferences) on each of the naan. Divide caramelized onions among the 4 breads. Cut steak into cubes & place desired amount on each bread. Top with slices of cheese. Place on cookie sheet and bake in a 425℉ oven for 10 mins.
VEGETARIAN NAAN PESTO PIZZAS WITH ROASTED CHICKPEAS
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Cuisine ItalianCategory SupperServings 4Total Time 45 mins
- Preheat the oven to 375 degrees F. Place the chickpeas in a bowl and drizzle with the olive oil. Sprinkle with the spices and salt; toss to coat. Transfer to a baking sheet and roast the chickpeas for 25-30 minutes. Remove from the oven and set aside. Increase the oven temperature to 400 degrees F.
- Place all of the pesto ingredients except the olive oil in a food processor fitted with the S blade. Turn on the motor and add the olive oil in a steady stream through the upper tube. Process until smooth and transfer to a container.
- Place the naan on baking sheets- you’ll probably need two baking sheets for 4 naan. Spread 3 tbsp of the pesto on each, followed by the red pepper, red onion, olives, and feta. Bake for 10-12 minutes, or until the cheese has melted and is slightly browned. Garnish the cooked pizzas with roasted chickpeas.
CHICKEN PESTO NAAN PIZZA - MJ AND HUNGRYMAN
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Ratings 2
- For the pesto: Combine all the ingredients (except for the olive oil) in a food processor and process to a rough paste. With the machine running, slowly add the olive oil. If the pesto seems too thick, add a little more olive oil (or water). Season to taste with salt and pepper. Use immediately or transfer to a storage container and pour a very thin film of olive oil over the top . It can be refrigerated for up to 1 week.
- Assembly: Spread a layer of pesto on top of naan. Evenly add chicken and tomatoes and top with sliced mozzarella. Bake for about 10-15 minutes at 350F or until cheese has melted. Remove from oven and sprinkle fresh basil before serving.
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Cuisine AmericanTotal Time 20 minsCategory Main CourseCalories 677 per serving
- Soak the cashews in warm water for at least an hour prior to making the pesto. The longer the smoother they'll grind up.
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4.8/5 (6)Total Time 18 minsCategory EntreesCalories 336 per serving
- Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes.
- Spread 1 ½ tablespoons basil pesto on each naan. Divide the chicken artichoke hearts, olives and cheese between the 2 pizzas.
- If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
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5/5 (2)Total Time 20 minsCategory Appetizer, Main CourseCalories 305 per serving
- Make the Kale Pesto: Add the kale, walnuts, and garlic to a food processor (or blender). Pulse to break down the ingredients. With the processor on low, add the olive oil. Blend until fully incorporated. Scrape down the sides. Add the parmesan and salt to taste. Blend until smooth. Store leftover pesto in a sealed container in the refrigerator up to a week.
- Make the Naan Pizza: Spread 2 tablespoons kale pesto onto each piece of naan. Top with 1 cup kale each, then evenly with the parmesan, chopped walnuts, and red pepper flakes.
- Place the naan pizza directly on the oven rack or a sheet pan. Bake 8-10 minutes or until the cheese starts to turn golden brown. Carefully remove from the oven. Slice and enjoy!
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