Arugula Walnut Pesto and Mini Naan Pizza
Ingredients
ARUGULA WALNUT PESTO
-
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
MINI NAAN PIZZA
-
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
PREPARATION
ARUGULA WALNUT PESTO
-
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.)
MINI NAAN PIZZA
-
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.
NUTRITION
- Calories: 675 cal
- Total Fat: 36 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 6 g
- Monounsaturated Fat: 15 g
- Cholesterol: 52 mg
- Sodium: 946 mg
- Carbohydrates: 65 g
- Dietary Fiber: 5 g
- Total Sugars: 16 g
- Added Sugars: 0 g
- Protein: 24 g
- Vitamin D: 0 mcg
- Calcium: 395 mg
- Iron: 4 mg
- Potassium: 459 mg