Basil Pesto and 3-Cheese Naan Pizza recipe
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Ingredients
- 1 ½ cups packed fresh basil leaves ¼ cup shredded Parmesan cheese ¼ cup extra-virgin olive oil, or more as needed ¼ cup chopped walnuts 2 cloves garlic salt and ground black pepper to taste 2 teaspoons extra virgin olive oil, divided 5 cremini mushrooms, sliced ½ tablespoon dried rosemary 1 pinch salt and ground black pepper 1 (8.8 ounce) package 2-pack naan bread ⅔ cup ricotta cheese ⅓ cup feta cheese 1 tablespoon shredded Parmesan cheese, or to taste
Nutrition Info
- 519.8 caloriescarbohydrate: 38.3 gcholesterol: 42.3 mgfat: 32.7 gfiber: 7.3 gprotein: 19.7 gsaturatedFat: 8.9 gservingSize: -sodium: 703.3 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Basil Pesto and 3-Cheese Naan Pizza
Directions
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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.
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.
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.