This quick Mediterranean-Style flatbread pizza makes the perfect lunch, light dinner or appetizer. On store-bought naan bread, spread your favorite basil pesto, then add artichokes, fresh mozzarella and olives. Bake for 8-10 minutes. To serve, add pine nuts, parsley and a squeeze of lemon.
Artichoke & Olive Naan Pizza
- 2 plain naan
- 2 tbsp pesto
- fresh mozzarella, sliced
- artichokes pieces, jarred or canned, quartered
- 8 Kalamata olives, sliced or more
- pine nuts, toasted
- dried red chili flakes, to taste
- lemon wedges
- cracked black pepper, to taste
- 1 tbsp finely chopped flat leaf parsley
- Olive oil for drizzling
- Preheat the oven to 425 degrees
- Cover a baking sheet with parchment paper. Place the naan on the tray. Brush a tablespoon of pesto evenly over each naan. Top with slices of mozzarella then divide the artichokes between the two naans. Do the same with the olives. Sprinkle a small pinch of dried red chilli flakes. Drizzle a little olive oil and then place on the middle shelf of the oven and bake for 8-10 minutes until the mozzarella is melted and bubbly.
- When the naan pizzas are cooking toast the pine nuts in a dry pan over a high heat, tossing all the time. This should only take a few minutes, the pine nuts should be golden brown.
- To serve the naan pizza, add the toasted pine nuts to each naan, Sprinkle over the parsley then squeeze some lemon.
