I have been meaning to share my version of this recipe for so long! But every time I make it I either forget to pull the camera out or it’s one of those quick dinner days. Which just proves that this recipe is great for those times when you don’t have a dinner plan and you want to whip up something easy! I adapted this recipe from Cookin’ Canuck.
Turn on this song to get pumped up while you cook! The intro was stuck in my head all day and I needed to finally play it during dinner to appease my brain.
Pre-made pesto makes this recipe super easy! Another way I make this recipe easy (and to make sure I always have the ingredients on hand) is to use canned tomatoes and artichoke hearts. Then I just save whatever I don’t use in the refrigerator and they are ready for the next time! If you have fresh tomatoes on your counter, feel free to use those instead! I just like the peace of mind that I don’t have to race against the clock and plan my meals around tomatoes that might mold while my back is turned.
I buy a club pack of naan bread (6 pieces) and stick them in the freezer. When we decide to have this for dinner, I pull two of pieces out and put them on the baking sheet for a few minutes to thaw. By the time everything is assembled, the bread is pretty much thawed and the oven will take care of the rest.
You will find the recipe below the pictures!
Prep time: 10 mins Cook time: 8 mins Total time: 18 mins
Serves: 2
Vegetarian
- 2 whole wheat naan bread peices
- basil pesto
- canned artichoke hearts, roughly chopped
- tomatoes, diced
- mozzarella cheese
- grated Parmesan cheese
(Note: I don’t have any measurements listed because it’s up to you how much of each topping you’d like!)
Instructions
- Preheat the oven to 425 degrees F.
- Lay 2 pieces of naan on a baking sheet.
- Spread some basil pesto on each piece of naan bread. I don’t measure it out, I just scoop a little at a time out of the jar and spread it until I have a thin layer covered.
- Chop the artichoke hearts and tomatoes and distribute evenly on top of each pizza.
- Shred mozzarella and Parmesan cheese and sprinkle on top.
- Place the baking sheet in the oven.
- Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
- Take the pizzas out of the oven and let them rest for a few minutes before cutting.
- Serve.
Thanks for reading!
-RES
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