1/2 cup California walnuts
4 garlic cloves
2 cups arugula
1/2 cup fresh basil leaves, stems removed
1/2 cup fresh cilantro leaves
1/2 cup parmesan cheese, grated
3 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1 individual naan bread
2 tablespoons arugula walnut pesto
3 tablespoons gruyere cheese, shredded
2 tablespoons fire roasted corn
1 slice bacon, cooked and crumbled
6 grape tomatoes, sliced
1 tablespoon balsamic glaze
2 tablespoons feta cheese, crumbled
Preheat oven to 350° F and line a baking sheet with a silicone baking mat or parchment paper.
Place the walnuts and garlic cloves onto the prepared baking sheet and bake in the oven for 10 minutes.
Place the walnuts and garlic cloves onto the prepared baking sheet and bake in the oven for 10 minutes.
Include information on how to store remaining pesto, and for how long. (I.e. store pesto in a tightly sealed container for 3-5 days.)
Preheat oven to 350° F. Line a baking sheet with a silicone baking mat or parchment paper. Place the naan bread on the lined baking sheet.
Spread the arugula walnut pesto evenly on the naan, then layer with gruyere cheese, corn, bacon, and tomatoes. Bake for 10 minutes or until cheese has melted.
Remove the naan pizza from the oven and drizzle with balsamic glaze and sprinkle with crumbled feta and serve immediately.
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