Two Cheese and Sun Dried Tomato Pesto Naan Pizza

This crispy, melty, baked Two Cheese and Sun Dried Tomato Pesto Naan Pizza makes for a simple pizza night, any day of the week.

Ingredients

• 0.3333333333333333 cup sun-dried tomatoes (oil-packed)
• 0.5 cup parmesan cheese (finely shredded)
• 1 teaspoon garlic (minced)
• 0.25 cup extra-virgin olive oil
• Salt (to taste; coarse or kosher)
• Black pepper (to taste)
• 2 naan (one 8-to-10 ounce package)
• 6 ounces goat cheese (firm aged; peeled into flat strips with a vegetable peeler)
• Garnish: fresh basil

Steps

1. Gather the ingredients.
2. Preheat the oven to 375 F.  Spray a rimmed baking sheet with nonstick cooking spray or lightly oil it.
3. In a food processor , place the sun-dried tomatoes, Parmesan, garlic, olive oil, salt, and pepper. Puree until fairly smooth.
4. Spread two tablespoons of the sun-dried tomato pesto on each naan and evenly sprinkle over the strips of aged goat cheese.
5. Bake for 20 minutes until the edges are browned and the cheese is melty.
6. Sprinkle with fresh basil, if desired, and serve hot.