Two Cheese and Sun Dried Tomato Pesto Naan Pizza

Name: Two Cheese and Sun Dried Tomato Pesto Naan Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian,Italian,Middle Eastern,American
Ingredients: 1/3 cup sun-dried tomatoes, packed in oil; 1/2 cup Parmesan cheese, finely shredded; 1 teaspoon garlic, minced; 1/4 cup extra-virgin olive oil; Salt, coarse or kosher, to taste; Freshly ground black pepper, to taste; 2 naan (one 8-to-10 ounce package); 6 ounces firm, aged goat cheese,peeled into flat strips with a vegetable peeler); Fresh basil, for garnish

A crispy, melty baked naan pizza features two cheeses and sun-dried tomato pesto for a simple meal.

⭐ 4.3 (4 reviews) Prep: 10 minCook: 20 minTotal: 30 minYields: 4 servings

Category Tags:

Dinner Entree Lunch Snack

Cuisine Tags:

Indian Italian Middle Eastern American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 375°F.
Lightly spray or oil a rimmed baking sheet.
Puree sun-dried tomatoes, Parmesan, garlic, olive oil, salt, and pepper in a food processor until smooth.
Spread 2 tablespoons of the pesto on each naan, then top with aged goat cheese strips.
Bake for 20 minutes, or until the edges are browned and cheese is melted.
Garnish with fresh basil if desired and serve hot.

Nutritional Info (per serving)

Calories: 459 kcal

Carbohydrate: 42 g

Cholesterol: 23 mg

Fiber: 2 g

Protein: 14 g

Saturated Fat: 7 g

Sodium: 939 mg

Sugar: 5 g

Fat: 27 g

Unsaturated Fat: 0 g