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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ⅓cup sun-dried tomatoes (oil-packed)
- ½cup parmesan cheese (finely shredded)
- 1teaspoon garlic (minced)
- ¼cup extra-virgin olive oil
- Salt (to taste; coarse or kosher)
- Black pepper (to taste)
- 2naan (one 8-to-10 ounce package)
- 6ounces goat cheese (firm aged; peeled into flat strips with a vegetable peeler)
- Garnish: fresh basil
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 375 F. Spray a rimmed baking sheet with nonstick cooking spray or lightly oil it.Step 3
In a food processor , place the sun-dried tomatoes, Parmesan, garlic, olive oil, salt, and pepper. Puree until fairly smooth.Step 4
Spread two tablespoons of the sun-dried tomato pesto on each naan and evenly sprinkle over the strips of aged goat cheese.Step 5
Bake for 20 minutes until the edges are browned and the cheese is melty.Step 6
Sprinkle with fresh basil, if desired, and serve hot.