Naan Bread Pizzas
- Prep Time:
- Total Time:
- Yield:
Ingredients
- 4 8 inch Nann breads
- 3.5 ounces Alessi Pesto
- 4 ounces Alessi Julienne-cut Sundried Tomatoes
- 1 cup Vigo Feta CheeseAdd
- 1/2 cup Spanish Chorizo
- 1/4 cup Vigo Sliced Calamata Olives
- 1 cup baby Arugula
- 2 cups Fontina cheese, shredded
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.