Looking for a quick and easy appetizer? Try this Pea and Pesto Naan Bread Recipe that is loaded with flavor!
Servings: 4
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 30 minutesminutes
Ingredients
For the pesto:
1cupof fresh basil leaves
juice of ½ lemon
2tablespoonsof grated parmesan cheese
1tablespoonof pine nuts
3tablespoonsof extra virgin olive oil
Kosher salt and fresh cracked pepper to taste
For the Flatbread:
8slicesof premade garlic Naan bread
2cupsof heated up Bird’s Eye Sweet Peas, roughly chopped
24thin slices of Galbani Buffalo Mozzarella
1cupof shredded parmesan cheese
Kosher salt and fresh cracked pepper to taste
Instructions
Preheat the oven to 425°.
For the Pesto: Add the basil, lemon juice, grated parmesan cheese and pine nuts to a food processor and pulse 6 to 8 times.
Next, slowly drizzle in the olive oil while on high speed. Adjust the seasonings with salt and pepper and set aside.
To Assemble: Cover the bottom of 1 naan bread with a small amount of the heated up and roughly chopped peas as the base. Next, add on 3 slices of buffalo mozzarella and then a few dollops of pesto. Season with salt and pepper and finish with a small amount of shredded parmesan cheese.
Place on a sheet pan lined with parchment paper and bake for 6 to 8 minutes.