This Garlic Naan Pizza with Arugula Pesto recipe is a great snack and appetizer for the dinner table
For the pesto:
1/2 cup cashews
3 large cloves garlic, trimmed and roughly chopped
4 cups rocket(Arugula) leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil, or more to taste
For the pizza:
1 garlic naan bread
1/3 cup arugula pesto
2-3 Tbsp grated Parmigiano-Reggiano cheese
1 cup rocket(Arugula) leaves
1 tsp balsamic vinaigrette dressing, or your favorite vinaigrette
Preheat the oven to 220C.
Place the bread on a rimmed baking sheet. If you want a crisper pizza, use a baking stone.
Spread the pesto evenly on the bread, and top with the parmesan cheese.
Bake for 8-10 minutes, until the cheese is melted. Remove from the oven.
In a small bowl, toss the arugula with vinaigrette, and top the pizza with the arugula.
Serve hot or at room temperature.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.