Grilled Naan Pizza with Arugula Pesto & Tomatoes
Prep Time
Cooking Mode
500 mL (2 cups) cup arugula
2 basil
125 mL (½ cup) cup grated Parmesan
125 mL (½ cup) cup pine nuts
2 garlic, minced
1 mL tsp salt
1 mL tsp pepper
60 mL (¼ cup) + 15 mL (1 tbsp.) cup olive oil
1 package (340 g) oz naan breads
500 mL (2 cups) cup grated mozzarella
3 ripe tomatoes, thinly sliced
500 mL (2 cups) cup arugula
2 basil
125 mL (½ cup) cup grated Parmesan
125 mL (½ cup) cup pine nuts
2 garlic, minced
1 mL tsp salt
1 mL tsp pepper
60 mL (¼ cup) + 15 mL (1 tbsp.) cup olive oil
1 package (340 g) oz naan breads
500 mL (2 cups) cup grated mozzarella
3 ripe tomatoes, thinly sliced
Directions
1In a food processor, mix arugula, basil, Parmesan, pine nuts, garlic, salt and pepper.
2Gradually pour 60 mL (¼ cup) olive oil and pulse until smooth, scraping down the sides of the bowl as needed.
3Oven directions: Preheat oven to 180 °C (350 °F). Line a baking sheet with parchment paper. Barbecue directions: Preheat grill to medium-high.
4Divide pesto, mozzarella and tomatoes between the naan breads.
5Oven directions: Place naan breads on the baking sheet. Bake in the oven for 12–15 minutes or until bread is slightly golden. Barbecue directions: Turn heat off on half the barbecue and oil the grill on that side. Place pizzas on the side with no heat and cook for 5–8 minutes. Top with basil leaves before serving.
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Personal Note
Personal Note