Basil Pesto and 3-Cheese Naan Pizza

Homemade fresh basil pesto plus 3 kinds of cheese (ricotta, feta, and Parmesan) make this naan pizza topped with sauteed cremini mushrooms a real taste pleaser.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 520 Calories

Ingredients

• 2 cloves garlic
• salt and ground black pepper to taste
• 1 pinch salt and ground black pepper
• 1 tablespoon shredded Parmesan cheese, or to taste
• 1 (8.8 ounce) package 2-pack naan bread
• 2 teaspoons extra virgin olive oil, divided
• 5 cremini mushrooms, sliced
• 0.25 cup chopped walnuts
• 0.25 cup shredded Parmesan cheese
• 0.33333334326744 cup feta cheese
• 0.25 cup extra-virgin olive oil, or more as needed
• 1.5 cups packed fresh basil leaves
• 0.5 tablespoon dried rosemary
• 0.66666668653488 cup ricotta cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.