The real ‘zing’ of this recipe comes from the homemade sun-dried tomato pesto. A simple puree of fresh basil, pine nuts, olive oil, Parmesan cheese and tart sun-dried tomatoes, this pesto would work well as a dip for crudites, or even as a quick idea for al dente pasta. For this recipe, I used it as the base for individual naan pizzas. Vegetarian pizzas in fact, that are topped with roasted red pepper slices, portobella mushrooms, broccoli florets an melted fresh mozzarella pearls. Colorful which equates with nutritious, and very, very flavorful!
(To view this recipe, click on the blue title of the blog post above*)
Roasted Veggie Melts on Naan
Ingredients:
- For the pesto:
- 1/4 cup sun-dried tomatoes, drained
- 2 Tablespoons pine nuts
- 1 cup fresh basil leaves
- pinch of salt and pepper
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- For the pizzas:
- (2) 8-inch naan, preferably multi-grain
- 1 small head of broccoli, separated into florets
- 2 portobella mushroom caps, sliced
- 1 roasted red pepper, jarred but drained, cut into strips
- Fresh mozzarella pearls
- olive oil
- salt and pepper
Directions:
- To make the pesto, puree all of its ingredients together in a small food processor. Taste and adjust seasonings if necessary. Set aside at room temperature.
- Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment; spray with cooking spray. Arrange the broccoli florets and sliced mushrooms in a single layer on the baking sheet. Drizzle with oil and season with a pinch of salt and pepper. Roast for 12-15 minutes or until tender.
- Spread the pesto evenly on each naan. Top with the slices of roasted red pepper, cooked broccoli and cooked mushroom slices. Dot with fresh mozzarella pearls. Drizzle with a touch of oil. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and everything is warmed through. Serve warm.
Tagged: broccoli, fresh mozzarella cheese, fresh mozzarella pearls, individual pizzas, naan, naan bread, naan pizzas, pesto, pizza, portobella mushrooms, roasted red peppers, roasted vegetable pizza, sun-dried tomato pesto, vegetarian
Leave a Reply