Pea and Pesto Naan Bread Recipe

Quick Info

Snack/Appetizer Cheese Under 15 min 8+

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Pea and Pesto Naan Bread Recipe

Description

Looking for a quick and easy appetizer for your next get-together? Try this Pea and Pesto Naan Bread Recipe from Chef Bill Parisi that is loaded with flavor!

Ingredients

For the pesto:
  • 1 cup of fresh basil leaves
  • juice of ½ lemon
  • 2 Tbsp. of grated parmesan cheese
  • 1 Tbsp. of pine nuts
  • 3 Tbsp. of extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste
For the Flatbread:
  • 8 slices of premade garlic Naan bread
  • 2 cups of heated up Bird’s Eye Sweet Peas, roughly chopped
  • 24 thin slices of Galbani Buffalo Mozzarella
  • 1 cup of shredded parmesan cheese
  • Kosher salt and fresh cracked pepper to taste

Preparation

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.

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