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Basil Pesto and 3-Cheese Naan Pizza
Basil Pesto and 3-Cheese Naan Pizza
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Basil pesto, ricotta, feta, and Parmesan on naan pizza with sauteed cremini mushrooms for a delicious twist.
Ingredients:
  • 1.5 cups packed fresh basil leaves
  • 0.25 cup shredded Parmesan cheese
  • 0.25 cup extra-virgin olive oil, or more as needed
  • 0.25 cup chopped walnuts
  • 2 cloves garlic
  • salt and ground black pepper to taste
  • 2 teaspoons extra virgin olive oil, divided
  • 5 cremini mushrooms, sliced
  • 0.5 tablespoon dried rosemary
  • 1 pinch salt and ground black pepper
  • 1 (8.8 ounce) package 2-pack naan bread
  • 0.66666668653488 cup ricotta cheese
  • 0.33333334326744 cup feta cheese
  • 1 tablespoon shredded Parmesan cheese, or to taste
Instructions:
  • In a blender, blend basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper until you reach your preferred consistency, about 5 to 8 minutes. If you prefer a thinner pesto, gradually add additional tablespoons of olive oil. Set the pesto aside.
  • In a skillet over medium heat, saute mushrooms with rosemary, salt, and pepper in 1 teaspoon of olive oil until tender, approximately 5 minutes. Set aside.
  • In a large skillet over medium heat, sizzle 1 teaspoon of olive oil. Crisp up 1 naan for about 2 minutes per side. Slather the naan generously with pesto, then layer on ricotta, feta, and sauteed mushrooms. Shower with Parmesan and melt the cheese. Repeat with the second naan and remaining toppings.

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