Are you looking for a unique and flavorful dish that combines the best of Italian and Indian cuisine? Look no further than artichoke pesto and garlic naan bread pizza! This innovative recipe is sure to tantalize your taste buds with its vibrant flavors and textures. The artichoke pesto, made with fresh artichokes, basil, and Parmesan cheese, provides a creamy and tangy base for the pizza. The garlic naan bread, with its crispy exterior and soft, chewy interior, serves as a sturdy and delicious crust. Topped with your favorite pizza toppings, this dish is a delightful fusion of two beloved cuisines that is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO PIZZA WITH FETA AND ARTICHOKES
Provided by Eddie Jackson
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the dough: Mix the sugar and yeast in 1 1/2 cups warm water (100 to 110 degrees F).
- Let sit until foamy, 3 to 5 minutes.
- Stir in the olive oil. In a mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt and mix on low until smooth.
- Switch to the dough hook and knead on medium, adding a little more flour or water if needed, until the dough forms a loose, sticky ball around the hook. Increase the speed to medium-high and knead until the dough is soft, smooth and springy, 2 to 3 minutes.
- Put the dough in a large bowl, drizzle with olive oil and turn to coat. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- For the topping: Meanwhile, in a food processor, combine the basil, pine nuts, garlic and 3 cups of the arugula. Process to make a chunky paste. Add 1/4 cup olive oil and process until smooth. Add the Parmesan and pulse just until incorporated. Season lightly with salt and pepper.
- In a medium skillet, cook the bacon until crisp. Drain on paper towels.
- When the dough has risen, preheat the oven to 500 degrees F with a baking stone on the bottom rack.
- Punch down the dough. Brush an 18-by-13-inch rimmed half-sheet pan liberally with olive oil. Transfer the dough to the pan and press it all the way into the corners (it helps to cover the dough with a sheet of plastic wrap while pressing so the dough doesn't stick to your fingers).
- Bake on the preheated stone until the dough has puffed and just begins to color, 8 to 10 minutes.
- Remove the dough from the oven, loosen from the baking sheet with a metal spatula and brush lightly with olive oil. (The crust can be baked ahead to this point and topped and finished in the oven later, if desired.)
- Spread the pesto on the dough almost to the edges. Top with the mozzarella, feta, artichokes, cooked bacon and jalapeno slices.
- Bake on the top rack until the cheese is browned and crusty, about 8 minutes more.
- In a large bowl, toss the remaining 3 cups arugula with the remaining tablespoon olive oil and the jalapeno brine. Season with salt and pepper and scatter over the pizza. Cut into squares to serve.
ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA
This really simple, unusual and healthier combination of savory flavors is ready in 15 minutes. Just add another slice of naan for a second serving.
Provided by CindyAhGoGo
Categories Pizza
Time 27m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
- Bake in the preheated oven until cheese is melted, 7 to 9 minutes.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 59.9 g, Cholesterol 104.2 mg, Fat 32.7 g, Fiber 13.3 g, Protein 35.8 g, SaturatedFat 11.9 g, Sodium 1788.1 mg, Sugar 6 g
ARTICHOKE, PESTO, AND GARLIC NAAN BREAD PIZZA
This really simple, unusual and healthier combination of savory flavors is ready in 15 minutes. Just add another slice of naan for a second serving.
Provided by CindyAhGoGo
Categories Pizza
Time 27m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix olive oil, pesto, and garlic together in a bowl. Spread over naan bread. Top with mozzarella cheese and feta cheese. Scatter artichoke hearts, banana peppers, and turkey pepperoni on top.
- Bake in the preheated oven until cheese is melted, 7 to 9 minutes.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 59.9 g, Cholesterol 104.2 mg, Fat 32.7 g, Fiber 13.3 g, Protein 35.8 g, SaturatedFat 11.9 g, Sodium 1788.1 mg, Sugar 6 g
PESTO-ARTICHOKE PIZZA
This IS AMAZING! My own personal recipe:) The massive amounts of veggies stay moist and absorb every ounce of garlic pesto flavor, the crust is crisp...the pizza is quick, easy, satisfying, flavorful and healthy! Piled high with veggies and other good stuff, this puppy will satisfy even the most skeptical pizza gourmet. Try adding garlic grilled chicken for a carnivorous twist. ROWR!
Provided by maesyn
Categories Potluck
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PREP: defrost spinach in microwave; cut tomatoes into large chunks; cut artichoke quarters in half.
- Spread pesto on crust.
- Toss a thin coat of shredded cheese over the pesto.
- Then begin to layer vegetables.
- First spread spinach evenly.
- Then top with artichokes, followed by diced tomatoes.
- Sprinkle a thicker layer of cheese on top of the vegetables (the cheese will hold it together).
- Drop small balls of goat cheese, sprinkle pine nuts, and finally add some shredded fresh basil to the top of the pizza.
- Bake according to pizza crust instructions.
- (usually 10 minutes).
- It's always a huge hit- and addictively delicious!
Nutrition Facts : Calories 3.7, Sodium 1, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.2
GARLIC AND ARTICHOKE PIZZA
Deliciously quick and easy - a gourmet pizza in half the time you would think! You could use any pizza crust, but Quick and Easy Pizza Crust submitted to this site by Amanda Rider fits the definition of quick, easy, and delicious!
Provided by Cucina Casalingo
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Prepare pizza crust according to recipe or package instructions. Place on a pizza pan.
- Pour the liquid from the artichokes into a small skillet, and bring to a boil over medium heat. Cook for 1 minute, or until the liquid is almost gone.
- Add garlic, and cook, stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove from heat, and set aside.
- Spread spaghetti sauce over the prepared pizza crust.
- Sprinkle with cheese, then place the artichoke hearts and garlic over the cheese.
- Arrange tomato slices evenly over the top.
- Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and cheese is melted.
Nutrition Facts : Calories 243.6, Fat 17.8, SaturatedFat 10.9, Cholesterol 50.5, Sodium 438.2, Carbohydrate 6.3, Fiber 1.4, Sugar 3, Protein 15.3
ARTICHOKE CHICKEN PESTO PIZZA
Make pizza night an upscale affair with this fun twist on the traditional pie. A prebaked crust and prepared pesto keep things quick and easy. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 8 slices.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place crust on an ungreased 12-in. pizza pan. Spread with pesto. Arrange chicken and artichokes over top; sprinkle with cheese. Bake until golden brown, 10-12 minutes. If desired, top with Parmesan cheese and minced fresh basil.
Nutrition Facts : Calories 381 calories, Fat 20g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 880mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.
Tips:
- For a crispier crust, preheat your oven to the highest temperature possible before baking the pizza.
- If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
- To prevent the artichoke pesto from burning, spread it evenly over the pizza crust and avoid putting too much in one spot.
- If you don't have fresh garlic, you can use 1/4 teaspoon of garlic powder.
- If you like a spicy pizza, add a pinch of red pepper flakes to the artichoke pesto.
Conclusion:
This artichoke pesto and garlic naan bread pizza is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. The artichoke pesto is flavorful and creamy, and the garlic adds a nice touch of spice. The naan bread crust is crispy and chewy, and it holds up well to the toppings. Overall, this pizza is a great way to enjoy a healthy and delicious meal.
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