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Preparation time
20 minutes
Total time:
26 minutes
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Ingredients
Spread
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1 can (19 oz/540 ml) white beans, rinsed and drained
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45 ml (3 tbsp) olive oil
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45 ml (3 tbsp) lemon juice
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45 ml (3 tbsp) fresh Parmesan cheese, grated
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1 small garlic clove
Pizzas
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4 naan breads
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30 ml (2 tbsp) olive oil
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280 g (2 cups) cherry tomatoes, halved
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12 cocktail bocconcini, torn into pieces
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30 ml (2 tbsp) basil leaves
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30 ml (2 tbsp) store-bought or homemade pesto (optional)
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Directions
Spread
- With the rack in the middle position, preheat the oven to 450°F (230°C).
- In a food processor, purée all of the ingredients until smooth. Season with salt and pepper. Set aside.
Pizzas
- Spread the naan out on a baking sheet. Using a pastry brush, cover the naan with 1 tbsp (15 ml) of the oil on both sides. Bake for 6 minutes or until slightly golden, turning them over halfway through.
- Meanwhile, in a bowl, combine the tomatoes with the remaining oil. Season with salt and pepper.
- Cover the naan with the white bean spread. Top with the tomatoes, bocconcini, basil leaves and pesto. Serve immediately.
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