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Pesto Peach Naan Pizza

Serves 4.


    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.


    Pesto Peach Naan Pizza


    • 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


    Per serving:

    • calories374
    • protein10g
    • fat17g
      • saturated fat6g
      • trans fat0g
    • carbohydrates27g
      • sugars12g
      • fibre2g
    • sodium411mg



    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.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.