Serve with 1 cup mixed greens and 1 tsp Epicure salad dressing, your choice.
4 garlic or plain naan or 4 small individual pizza doughs, flattened into rounds
1 cupMarinara Sauce, prepared
1⁄2 cupPesto Sauce, prepared
4 oz (113 g) sliced bocconcini or 1/2 cup crumbled fresh cheese
2 oz (57 g) sliced salami, such as genoa, soppressata, or pepperoni
1 cup mixed cherry tomatoes, halved
1 cup fresh basil leaves, torn
chili flakes, to taste
- Preheat oven to 425° F (220° C).
- Arrange naan on Sheet Pan. Spread marinara sauce over top; drizzle each with 1 tbsp Pesto. Toss cheese with remaining Pesto.
- Sprinkle cheese, salami, and tomatoes over top. Bake in preheated oven until edge is crisp and cheese starts to melt, about 10 min.
- Top with basil and generously shake on chili flakes.
Grill it! Place naan on barbecue over medium heat for 1 min. Remove; spread grilled sides with Marinara Sauce and 1 tbsp Pesto each. Toss cheese with remaining Pesto. Sprinkle cheese, salami, and tomatoes over top. Grill until edges are crisp and cheese melts, 2–3 minutes. Finish with basil.