Delish and Nutrish Recipes: Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe

Vegetarian Naan Pizza with Eggplant & Cilantro Jalapeno Pesto Recipe

Now, of course you could use homemade naan (visit Prerna of Indian Simmer for an awesome tutorial) and you are welcome to use a non-whole wheat variety. It’s up to you. The most important parts of this pizza are the broiled eggplant and the flavorful pesto, made with cilantro, jalapeno pepper, garlic and lime juice.

The pesto is one I’ve made before to accompany flank steak or chicken, but it works beautifully on this pizza. When I made it at Maria’s house, I diligently toasted some sliced almonds to add to the pesto. However, when we were cleaning up at the end, I discovered them sitting in the pan, waiting patiently. The pesto was fantastic without them, but if you would like a little nuttiness added, use about 3 tablespoons of the toasted nuts to the mixture.

Ingredients

• The pesto:
• 1 cup chopped cilantro
• 1 large garlic clove, minced
• 1 tbsp minced seeded jalapeno pepper
• 2 tsp fresh lime juice
• Pinch of salt
• Pinch of pepper
• 1/4 cup extra-virgin olive oil
• The pizza:
• 1 medium eggplant, cut into 1/3-inch slices
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 pieces naan (whole wheat or regular, store-bought or homemade)
• 1/4 tsp red chile flakes
• 2 oz. fresh mozzarella, thinly sliced

Instructions

1. The pesto:
2. In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno, lime juice, salt and pepper. Pulse to roughly chop. With the motor running, slowly pour in the olive oil. Blend until smooth.
3. The pizza:
4. Preheat the broiler. Set the rack 2 to 3 inches from the heat source.
5. Lay the eggplant pieces on a baking sheet lined with foil. Brush both sides of eggplant with olive oil and season with salt and pepper.
6. Place eggplant under the broiler and cook until golden brown, 2 to 3 minutes per side. Watch it carefully so it doesn't burn! Let cool on baking sheet for about 5 minutes.
7. Lower the oven rack to the middle setting and turn the oven to 425 degrees F. Place the naan pieces on an ungreased baking sheet.
8. Divide the pesto between the pieces of naan and spread evenly. Top with eggplant, overlapping the pieces slightly. Sprinkle with dried red chile flakes and top with mozzarella.
9. Place the pizzas in the oven and cook until cheese is melted and naan are starting to brown, 8 to 10 minutes. Remove from the oven and let rest for about 5 minutes. Cut into strips and serve.

The recipe:

The pesto:
In the bowl of a food processor or a blender, combine cilantro, garlic, jalapeno, lime juice, salt and pepper. Pulse to roughly chop.

With the motor running, slowly pour in the olive oil. Blend until smooth.

The pizza:
Preheat the broiler. Set the rack 2 to 3 inches from the heat source.

Lay the eggplant pieces on a baking sheet lined with foil. Brush both sides of eggplant with olive oil and season with salt and pepper.

Place eggplant under the broiler and cook until golden brown, 2 to 3 minutes per side. Watch it carefully so it doesn’t burn! Let cool on baking sheet for about 5 minutes.

Lower the oven rack to the middle setting and turn the oven to 425 degrees F. Place the naan pieces on an ungreased baking sheet.

Divide the pesto between the pieces of naan and spread evenly. Top with eggplant, overlapping the pieces slightly. Sprinkle with dried red chile flakes and top with mozzarella.

Place the pizzas in the oven and cook until cheese is melted and naan are starting to brown, 8 to 10 minutes. Remove from the oven and let rest for about 5 minutes. Cut into strips and serve.