The Indian flatbread known as naan makes a great crust option when you want a hassle-free pizza night. A lively arugula pesto, sweet peaches, and a finishing touch of intense balsamic syrup guarantee this peach naan pizza will knock the socks off anything the delivery guy can supply. If you would like a meal with more protein, try adding shredded roasted chicken to the toppings.
You’ll end up with about double the amount of pesto needed for this recipe, so use extras to improve nearly any sandwich, pasta dish, grain bowl, or roasted vegetable.
2 cups (500 mL) arugula + more to garnish pizza
1 cup (250 mL) basil
1/3 cup (80 mL) almonds
1/3 cup (80 mL) grated Parmesan cheese
Juice of 1/2 lemon
2 garlic cloves, minced
1/4 tsp (1 mL) salt
1/4 cup (60 mL) extra-virgin olive oil or camelina oil
1/3 cup (80 mL) balsamic vinegar
1 Tbsp (15 mL) honey
1/4 tsp (1 mL) cinnamon
2 naan flatbreads
Grapeseed oil, for broiling naan
1 peach, peeled, pitted, and sliced
1/2 cup (125 mL) sliced roasted red pepper
3 oz (85 g) fresh mozzarella
To make pesto, place arugula, basil, and almonds in food processor and process until greens and almonds are finely chopped. Pulse in Parmesan, lemon juice, garlic, and salt. With machine running, slowly drizzle in olive or camelina oil through top feed tube.
In small saucepan, simmer balsamic vinegar, honey, and cinnamon over medium heat, uncovered, until syrupy and reduced to about 2 Tbsp (30 mL), about 5 minutes.
Position oven rack in upper third of oven and preheat broiler. Brush bottom sides of naan with grapeseed oil and place on baking sheet, oiled side up. Broil until naan has browned, about 1 minute, being careful not to burn bread. Flip naan, brush edges with oil, and spread on pesto, leaving 1 in (2.5 cm) border. Top with peaches and red pepper. Scatter on small chunks of mozzarella. Broil until cheese melts and edges have browned, about 1 minute.
Drizzle on balsamic syrup and garnish with arugula.