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
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.
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
