• Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 pizzas


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

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.