Naan Pizza
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 94.4
- Total Fat: 4.3 g
- Cholesterol: 8.2 mg
- Sodium: 212.8 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.4 g
- Protein: 5.2 g
View full nutritional breakdown of Naan Pizza calories by ingredient
Introduction
It's an Indian twist to an Italian classic. How intriguing is that! Very easy, and a crowd pleaser. This is a perfect party appetizer. For more recipes, check out www.cookwithmonica.net It's an Indian twist to an Italian classic. How intriguing is that! Very easy, and a crowd pleaser. This is a perfect party appetizer. For more recipes, check out www.cookwithmonica.netNumber of Servings: 16
Ingredients
-
YOU WILL NEED:
* Store bought Naan (Indian flatbread)
* Cilantro Pesto
* Paneer slices (Indian fresh cheese)
(substitute with fresh mozzarella slices if paneer is not available)
* Tomato slices
* Olive oil
* Red chili flakes (optional)
CILANTRO PESTO:
* 1 bunch fresh cilantro/coriander leaves
* ½ bunch fresh mint leaves
* ¼ cup walnut pieces
* Juice of 1 lemon
* 1 green chili
* 4 cloves garlic
* Salt, black pepper to taste
Directions
METHOD:
1. In a food processor, add all the ingredients for Cilantro Pesto.
2. Start on “pulse” and add a stream of olive oil to the grinding process. Stop once, scrape the sides down and continue till you get pesto consistency. Take out and keep aside.
3. Preheat the oven to 450 degrees.
4. Line a baking sheet with foil and lay down a naan on it.
5. Spread pesto liberally on it as a base.
6. Top with paneer and tomato slices. Sprinkle a little salt and red chili flakes on them.
7. Place in the oven for 10 minutes.
8. Take out, drizzle with olive oil and serve hot.
Serving Size: makes 16 3 inch pieces
Number of Servings: 16
Recipe submitted by SparkPeople user ROSHICA.
1. In a food processor, add all the ingredients for Cilantro Pesto.
2. Start on “pulse” and add a stream of olive oil to the grinding process. Stop once, scrape the sides down and continue till you get pesto consistency. Take out and keep aside.
3. Preheat the oven to 450 degrees.
4. Line a baking sheet with foil and lay down a naan on it.
5. Spread pesto liberally on it as a base.
6. Top with paneer and tomato slices. Sprinkle a little salt and red chili flakes on them.
7. Place in the oven for 10 minutes.
8. Take out, drizzle with olive oil and serve hot.
Serving Size: makes 16 3 inch pieces
Number of Servings: 16
Recipe submitted by SparkPeople user ROSHICA.