Go Back
–+ servings
Artichoke & Olive Naan Pizza cut into slices
Print

Artichoke & Olive Naan Pizza

Artichoke and olive naan pizza. A quick and easy naan pizza, ready in 20 minutes. Great for busy weeknights, just serve with salad.
Course Lunch
Cuisine Fusion
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 510kcal
Author Michelle Alston

Ingredients

  • 2 plain naan
  • ½ tablespoon polenta
  • 2 tablespoon vegetarian pesto
  • 130 g mozzarella sliced
  • 120 g chargrilled artichokes pieces from the deli counter
  • 8 kalamata olives sliced
  • 20 g pine nuts toasted
  • ¼ teaspoon dried red chilli flakes + more for serving
  • Lemon wedges
  • ¼ teaspoon cracked black pepper
  • 1 tablespoon finely chopped flat leaf parsley
  • Olive oil for drizzling

Instructions

  • Preheat the oven to 200 degrees C 392F. I use a fan assisted electric oven please adjust according to the oven you have.
  • Scatter the polenta over the baking tray. Place the naan on the tray.
    Brush a tablespoon of pesto evenly over each naan. Top with slices of mozzarella then divide the artichokes between the two naans. Do the same with the olives.
    Sprinkle a small pinch of dried red chilli flakes over each naan.
    Drizzle a little olive oil over each naan then place on the middle shelf of the oven and bake for 15 minutes.
    The mozzarella should be melted and bubbling.
  • When the naan pizzas are cooking toast the pine nuts in a dry pan over a high heat, tossing all the time. This should only take a few minutes, the pine nuts should be golden brown.
  • To serve the naan pizza, add the toasted pine nuts to each naan, Sprinkle over the parsley then squeeze some lemon over each naan.
    Serve immediately with extra chilli flakes if you like.

Notes

  • Calories are approximate.
  • You can make this vegan, please see the post.
  • I do not recommend freezing these naan pizzas.

Nutrition

Calories: 510kcal