Naan Pizza With a Creamy Pesto Sauce

This might be my new family favorite to make on rotation every week.

You know dinner is a hit when all of the kids approve. Such was the case the other night when I made this naan pizza with fresh tomatoes (from PJ’s aunt & uncle’s garden!) in a creamy pesto sauce. It felt like such a treat to cook with their tomatoes, like dinner was extra special because of them. I’ve asked this question before but it bears repeating: is there anything better than fresh vegetables from the garden?

This is a super quick, easy and DELICIOUS meal, one that anyone you make it for is sure to love. And if it’s just for yourself, the more the merrier! This recipe makes quite a bit of pesto sauce (enough for four pizzas plus leftover), but it’s perfect for dipping the crusts in at the end. Here’s what you’re going to need…

Ingredients:

• naan bread (we used 4 for this recipe)

• 2 tbs olive oil

• 4 cloves of garlic, minced

• 4 tbs butter

• 1 cup heavy whipping cream

• 8 oz jar of store bought pesto sauce

• salt and pepper to taste

• three tomatoes, halved

• mozzarella balls (as many as you want!)

Directions:

1. Heat butter in a pan over medium heat. Add garlic and sauté until until fragrant, about 30 seconds.

2. Add salt & pepper to taste, stir, then add the heavy whipping cream, stirring for about 1 minute.

3. Stir in pesto until everything is mixed, then turn heat off and let it sit while it thickens.

4. Preheat oven to 400

5. Spread olive oil over each piece of naan and spoon pesto sauce on top. Add cut tomatoes (I sprinkled my tomatoes with a little salt & pepper) and as many mozzarella balls as you want.

6. Bake for about 10 min on baking sheet, or until the edges start to get crispy.

7. Once finished, take the pizzas out of the oven and heat 1 tb of olive oil in a pan on high heat to make the bottom of the naan pizza extra crispy.

8. Enjoy!