A pizza peel of naan bread pizza slices that have been topped with pesto, sliced calamata olives, chopped roasted red peppers, chorizo slices, sun dried tomatoes, arugula and cheese
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Ingredients

Written by: Chef Scott Bebell of Gumpy's

Directions

Preheat oven to 400 degrees F.

Place Nann bead on two cookie sheets. Divide the pesto evenly on the bread.

Divide all other ingredients evenly onto the pizzas. Add the Fontina last to hold all the other ingredients in place on top of the pizza.

Place the two trays in the middle of the oven and bake for 8-10 minutes or until cheese is melted and slightly browned.

Pull from oven and let sit. Garnish with fresh basil.