Kale Pesto Naan Pizza
This naan pizza gets a double dose of kale, walnuts, and parmesan for a garlicky, nutty meal that takes just 10 minutes to prep!
Servings 4 (½ pizza)
Calories 305kcal
Ingredients
Kale Walnut Pesto (recipe makes extra)
- 4 cups baby kale
- 4 garlic cloves
- ½ cup extra virgin olive oil
- ⅓ cup toasted chopped walnuts
- ½ cup freshly grated Parmesan cheese
- salt to taste
For the Naan Pizzas
- 2 whole grain naan
- ¼ cup kale pesto (recipe above)
- 2 cups baby kale
- ¼ cup freshly grated parmesan cheese
- 2 tablespoon chopped toasted walnuts
- ¼ teaspoon crushed red pepper flakes
Instructions
- Preheat oven to 400 F.
- Make the Kale Pesto: Add the kale, walnuts, and garlic to a food processor (or blender). Pulse to break down the ingredients. With the processor on low, add the olive oil. Blend until fully incorporated. Scrape down the sides. Add the parmesan and salt to taste. Blend until smooth. Store leftover pesto in a sealed container in the refrigerator up to a week.
- Make the Naan Pizza: Spread 2 tablespoons kale pesto onto each piece of naan. Top with 1 cup kale each, then evenly with the parmesan, chopped walnuts, and red pepper flakes.
- Place the naan pizza directly on the oven rack or a sheet pan. Bake 8-10 minutes or until the cheese starts to turn golden brown. Carefully remove from the oven. Slice and enjoy!
Nutrition
Calories: 305kcal