Pesto makes a perfect pizza sauce and this Naan Pizza recipe is no exception! This pizza is topped with fresh Broccoli-Walnut Pesto, thin slices of Manchego cheese, greens and quick pickled onions with the option to add crumbled chicken sausage.
If you haven’t tried naan, you’re missing out!
It’s delicious all on it’s own with – especially if you make it from scratch (here)! For this recipe I use store-bought naan.
How to Make Naan Pizza
Step 1: Make Broccoli-Walnut Pesto.
There will be plenty of the broccoli-walnut pesto leftover. This is always a good thing – pesto for future use! Freeze it for the next time you make this naan pizza. Or you can use it in many other ways:
- as a pesto sauce for pasta
- as flavorful veggie sandwich spread
- or add a little to soup to make it extra fancy
Step 2: Make quick pickled onions.
Quick pickled onions are the secret flavor here. Bright + tangy they really accentuate any dish. I love making pickled onions and storing them to top really anything that needs a zing!
This recipe uses a quick pickling method which is really just the same as a regular pickling method. You just use the onions right away instead of storing them.
Step 3: Toast Naan bread.
This gets the bread nice and toasty for your toppings.
Step 4: Cook chicken / turkey sausage.
For a faster preparation, use sliced pre-cooked sausages and skip this step.
This topping is optional for those wishing to make this a vegetarian naan pizza.
Step 5: Top the naan bread and bake!
Coat the toasted naan with broccoli pesto, layer with veggies, cheese and sausage. Bake until melty and warm!
Once out of the oven, top with pickled onions and fresh greens.
Store bought naan with a broccoli pesto, sautéed chicken sausage, red peppers, spinach and shaved manchego cheese. A different take on pizza night.
- 4 naan breads (store bought or homemade)
- 2-3 Italian turkey or chicken sausages casings removed (omit if vegetarian), precooked sausages are fine, just slice into bite-sized discs.
- 1/3 cup diced roasted red peppers
- 8 pitted kalamata olives, sliced
- 1 cup manchego cheese, shaved or sliced very thin
- 2 cups lightly packed baby arugula or baby spinach
- 1 tablespoon extra-virgin olive oil
- 1/3 cup walnut pieces toasted
- 2 cups broccoli steamed
- 2 cups coarsely chopped curly parsley
- 2 garlic cloves minced
- 1/3 cup olive oil
- 1/4 cup freshly grated parmesan cheese
- 1/4 teaspoon kosher salt
- 1/2 cup slivered red onion
- 1 tablespoon white balsamic vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
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Toast nuts on a baking sheet in oven at 350° for 4 to 5 minutes.
Steam broccoli until tender, about 4 minutes. Drain, cool in ice water, and use a paper towel to pat dry.
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Pulse nuts, broccoli, parsley, garlic, and oil in a food processor until almost smooth.
Add parmesan and salt; pulse to blend. Set aside.
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Combine onion, vinegar, salt, and pepper in a small bowl; set aside. You will top the pizza with this after it comes out of the oven.
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Preheat oven to 400°.
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Put naan on baking sheet and bake until lightly toasted, about 5 minutes.
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Brown turkey sausage in a large nonstick frying pan over medium-high heat until browned, 5 -8 minutes.
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Spread naan with pesto, top with sausage, red pepper, olives, and a layer of Manchego on top.
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Bake until cheese softens, 8 minutes.
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Add arugula/spinach and the olive oil to the pickled onion mixture you set aside. Toss to coat; sprinkle over pizzas.
Recipe adapted from http://www.myrecipes.com/recipe/naan-pizzas-with-broccoli
Baking Steel – the ultimate pizza making tool
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