Naan Pizza Featuring Basil Pesto and Three Cheeses
This easy and flavorful twist on pizza combines the crispy texture of naan with the fresh taste of basil pesto and a melty blend of three cheeses. Perfect for a quick weeknight dinner or a casual get-together with friends.
Prep Time10 min
Cook Time20 min
Total Time30 min
Difficulty
Medium
Kitchen Tips
Use a hot oven or skillet to crisp the naan without drying it out.
Spread the pesto evenly to ensure every slice has a burst of flavor.
Keep an eye on the cheese as it melts to avoid burning or over-browning.
Ingredients
0/14
Why This Recipe Is So Good
This dish combines the soft, pillowy texture of naan with the rich flavors of basil pesto and a blend of three cheeses. It’s quick to prepare and perfect for a cozy meal or a casual get-together. The fresh herbs and melty cheese make every bite satisfying and delicious.
Step 1
Make the pesto: toss basil, Parmesan, olive oil, walnuts, garlic, salt, and pepper into a blender and blend until it’s smooth but still a bit chunky—this usually takes about 5 to 8 minutes. If it feels too thick, just add a little more olive oil until it’s the consistency you like. Set the pesto aside for now.
Step 2
Heat a teaspoon of olive oil in a skillet over medium heat. Add the mushrooms, rosemary, and a pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms are soft and golden, about 5 minutes. Once done, take them off the heat.
Step 3
Now, warm another teaspoon of olive oil in a large skillet over medium heat. Place one naan bread in the pan and cook it for about 2 minutes on each side until it’s nice and crispy. Spread a good layer of your homemade pesto over the naan, then scatter dollops of ricotta and crumbled feta on top. Add the sautéed mushrooms and finish with a sprinkle of Parmesan.
Step 4
Let it cook just long enough for the cheeses to melt—this should only take a few minutes. Then repeat the whole process with the second naan and the rest of the ingredients. Enjoy!
213
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Creative Serving Ideas
Serve with a simple green salad or a side of roasted vegetables to balance the richness. A light drizzle of balsamic glaze or a sprinkle of red pepper flakes can add an extra layer of taste. It also pairs well with a crisp white wine or a refreshing iced tea.
Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the naan crispy. Avoid microwaving, as it can make the bread soggy.
Frequently Asked Questions
Can I use store-bought pesto instead of making it from scratch?
Yes, store-bought pesto works well and saves time, but homemade pesto will give you a fresher flavor.
What can I substitute for walnuts in the pesto?
You can use pine nuts, almonds, or cashews as a substitute for walnuts in the pesto.
How do I know when the naan is crispy enough?
Cook the naan for about 2 minutes on each side until it turns golden brown and feels firm to the touch.
Can I prepare the pesto ahead of time?
Yes, pesto can be made a day in advance and stored in the refrigerator in an airtight container.
What if I don’t have cremini mushrooms?
You can use white button mushrooms or any other type of mushroom you prefer.
How do I prevent the naan from getting soggy after adding the toppings?
Toasting the naan before adding toppings and cooking it briefly after assembling helps keep it crispy.
Can I make this recipe vegan?
To make it vegan, use vegan cheese alternatives and omit Parmesan from the pesto or use a vegan substitute.
Is it okay to use dried basil if I don’t have fresh basil for the pesto?
Fresh basil is best for pesto, but if you must, use a small amount of dried basil, though the flavor won’t be as vibrant.
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