A pizza peel of naan bread pizza slices that have been topped with pesto, sliced calamata olives, chopped roasted red peppers, chorizo slices, sun dried tomatoes, arugula and cheese
  • Prep Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 pizzas

Ingredients

  • 4 8 inch Naan breads
  • 3.5 ounces Alessi Pesto
  • 1/2 cup Alessi Julienne-cut Sundried Tomatoes
  • 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

Directions

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.