I knew I was making the Vegan Pesto recipe tonight I just didn’t know what was it was going on. Or with. I scrolled through a couple of ideas and my taste tester daughter said pizza. Chicken pizza. Some kind of chicken pesto pizza. Lucky for her I had a full fridge so that was a simple request.
Pesto is one of those condiments that is savory, goes well with so many things and is so easy to make. I am currently nurturing one of Nana’s recycled basil plants so I have plenty of fresh basil for now. Tonight, Chicken Pesto Naan Pizza. Tomorrow?
Chicken Pesto Naan Pizza – 9 Weight Watchers Smart Points (9PPV)
Ingredients:
- 1 serving Vegan Pesto
- 1 Stonefire Tandoor Mini Naan (or 1/2 a regular size Naan)
- 2 oz grilled chicken (I use one skewer West End Mediterranean Grilled Chicken Skewers from Costco)
- Portabella mushrooms sliced
- 1 oz fresh mozzarella
- Smart Balance Spray
Spray Naan with Smart Balance and place on a parchment paper lined cookie sheet. Preheat oven to 350 degrees.
Evenly spread one serving of Vegan Pesto on top of Naan and add mushroom slices, then a layer of the grilled chicken torn into small pieces, then the mozzarella. Bake for 15 minutes and watch the family come running to find out what’s going on…the smell is that good.
My daughter said this recipe made her sad. Sad that I only made her one. Enjoy!
[amd-yrecipe-recipe:4]
