Naan Bread Pizzas

Weeknight Ease, Mediterranean at Heart

There is something quietly satisfying about a meal that comes together without ceremony. Naan bread pizzas occupy that gentle middle ground between effortless and considered — a soft, pillowy base ready to hold whatever feels right. This version leans into the sun-warmed flavors of the Mediterranean: briny and bold, herbal and bright. It is the kind of thing you make on a Tuesday evening and find yourself thinking about again by Thursday. No fuss, no performance. Just something honest and good.

Ingredients

• 4 8 inch Naan breads
• 3.5 ounces Alessi Pesto
• 1/2 cups Alessi Julienne-cut Sundried Tomatoes
• 1 cup Vigo Feta Cheese
• 1/2 cups Spanish Chorizo
• 1/4 cups Vigo Sliced Calamata Olives
• 1 cup baby arugula
• 2 cups Fontina cheese, shredded
• 1/4 cups fresh, ribbon-cut basil (optional)

Instructions

1. Preheat oven to 400 degrees F.
2. Place Naan bread on two cookie sheets. Divide the pesto evenly on the bread.
3. Divide all other ingredients evenly onto the pizzas.
4. Add the Fontina last to hold all the other ingredients in place on top of the pizza.
5. Place the two trays in the middle of the oven and bake for 8-10 minutes or until cheese is melted and slightly browned.
6. Pull from oven and let sit. Garnish with fresh basil.