- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 pizzas
Written by: Chef Scott Bebell of Guppy's Restaurant
Preheat oven to 400 degrees F.
Place Naan bread 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.