Basil Pesto and 3-Cheese Naan Pizza
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Ingredients for - Basil Pesto and 3-Cheese Naan Pizza

1. Packed fresh basil leaves - 1 ½ cups
2. Shredded Parmesan cheese - ¼ cup
3. Extra-virgin olive oil, or more as needed - ¼ cup
4. Chopped walnuts - ¼ cup
5. Garlic - 2 cloves
6. Salt and ground black pepper to taste - 2 cloves
7. Extra virgin olive oil, divided - 2 teaspoons
8. Cremini mushrooms, sliced - 5
9. Dried rosemary - ½ tablespoon
10. Salt and ground black pepper - 1 pinch
11. 2-pack naan bread - 1 (8.8 ounce) package
12. Ricotta cheese - ⅔ cup
13. Feta cheese - ⅓ cup
14. Shredded Parmesan cheese, or to taste - 1 tablespoon

How to cook deliciously - Basil Pesto and 3-Cheese Naan Pizza

1. Stage

Combine basil, Parmesan cheese, 1/4 cup olive oil, walnuts, garlic, salt, and pepper in a blender; blend pesto until desired consistency, 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.

2. Stage

Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms, rosemary, salt, and pepper. Saute until mushrooms are tender, about 5 minutes. Set aside.

3. Stage

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy, about 2 minutes per side. Spread naan with a generous amount of pesto, and top with ricotta cheese, feta cheese, and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.