Basil Pesto And 3-Cheese Naan Pizza
4 servings
Ingredients
Basil Pesto:
1 1/2 cups packed fresh basil leaves
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil, or more as needed
1/4 cup chopped walnuts
2 cloves garlic
salt and ground black pepper to taste
Pizzas:
2 teaspoons extra virgin olive oil, divided
5 cremini mushrooms, sliced
1/2 tablespoon dried rosemary
1 pinch salt and ground black pepper
1 (8.8 ounce) package 2-pack naan bread
2/3 cup ricotta cheese
1/3 cup feta cheese
1 tablespoon shredded Parmesan cheese, or to taste
Instructions
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.
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