Naan Pizza

Unbaked naan pizza on a pizza stone with tomatoes, butternut squash, pesto, and cheese.

INGREDIENTS

Naan Pizza
  • 1/2 cup shredded Gouda cheese
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 1/4 cup pesto (use recipe below)
  • 1/2 cup grated Parmesan cheese
  • 3 pieces of garlic naan
  • 12 Tablespoons fresh basil, for garnish
Butternut Squash
  • 2 cups peeled and chopped butternut squash (1/4 – 1/2 inch cubes)
  • 1 1/2 teaspoons olive oil
  • sea salt
Pesto
  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 2 Tablespoons pine nuts
  • 1/2 cup grated parmesan
  • 2 Tablespoons olive oil

INSTRUCTIONS

  • Preheat oven to 400°F.
  • Spread chopped butternut squash on a baking dish. Toss with 1 teaspoon oil and sprinkle with sea salt. Bake for 20-25 minutes or until squash is tender.
  • While squash is roasting, make pesto by blending together basil, garlic, pine nuts, parmesan and olive oil until relatively smooth.
  • Place 3 pieces of naan bread on a baking sheet. Sprinkle gouda over naan, leaving a 1/4-inch border. Top with roasted squash and diced tomatoes.  Using a teaspoon, drop pesto over naan pizzas. Sprinkle each with parmesan.
  • Bake at 400°F for 20 minutes or until edges of the naan are lightly browned and cheese has melted. Top with fresh basil and serve.



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