This super-veggie flatbread pizza recipe is equally easy and delicious, perfect for casual lunches or simple dinners. We used our Artichoke Basil Almond Pesto to really highlight the fresh mozzarella, zucchini, and arugula topping. The savory sauce is a tasty twist on the classic pesto sauce, boosted with the flavor of California artichoke hearts and toasted almonds.
Serves 2
Ingredients:
2 naan flatbreads
4 tablespoons Gil’s Artichoke Basil Almond Pesto
2 tablespoons Gil’s Basil Extra Virgin Olive Oil
2-3oz fresh mozzarella, torn into bite-sized pieces
1 zucchini, thinly sliced
1 cup baby arugula
Pinch of San Fran Sea Salt
Instructions
Preheat oven to 425°F and line a large baking sheet with aluminum foil (or preheat a pizza stone). Place naan on the prepared baking sheet (or a cookie sheet that you can easily transfer the naan to the pizza stone) and dollop each evenly with pesto sauce. Spread pesto sauce evenly around the surface of the naan and top with mozzarella. Drizzle with olive oil and place in the oven. Bake for 10-12 minutes or until the naan is crispy and the mozzarella has melted. Remove from the oven and top with zucchini slices and arugula. Season with salt before slicing and serving