Name: Vegan Pesto Naan Pizza
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 null vegan naan (pieces); 0.25 cup onion (sliced); 0.5 cup mushrooms (sliced); 1 null tomatoes (sliced); 0.25 cup kalamata olives (pitted and sliced); 1 bulb garlic (for roasting); 2 tsp olive oil (to drizzle garlic); 0.5 cup spinach (fresh leaves); 0.5 cup arugula (for topping); 1 cup arugula (for sauce); 0.5 cup fresh basil (leaves); 1 tsp dried basil; 0.5 tsp salt; 0.5 tsp pepper (ground); 0.5 cup cashews (soaked for smooth texture); 2 tbsp lemon juice; 1 tbsp garlic (minced); 0.33 cup olive oil (extra virgin); 0.25 cup water

Instructions

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1

Soak cashews (0.5 cup) in warm water for at least 60 minutes to ensure a smooth pesto consistency.
2

Preheat your oven to 400°F. Cut 0.25 inch off the top of garlic (1 bulb), drizzle with olive oil (2 tsp), wrap in foil, and roast for 40 minutes until soft.
3

In a food processor, pulse arugula (1 cup), fresh basil (0.5 cup), dried basil (1 tsp), salt (0.5 tsp), pepper (0.5 tsp), the soaked cashews (0.5 cup), lemon juice (2 tbsp), garlic (1 tbsp), olive oil (0.33 cup), and water (0.25 cup) until smooth.
4

Increase the oven temperature to 425°F. Place vegan naan (4) on a baking sheet and spread a generous layer of the arugula pesto over each piece.
5

Top the pizzas with onion (0.25 cup), mushrooms (0.5 cup), tomato (1), kalamata olives (0.25 cup), and the roasted garlic cloves.
6

Scatter spinach (0.5 cup) on top and bake for 10 minutes until the naan is crispy and vegetables are tender.
7

Remove from the oven, garnish with arugula (0.5 cup), slice into pieces, and serve immediately.