Naan Pizza Featuring Basil Pesto and Three Cheeses

Ingredients 0/14

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!