Servings: 1-2
Start to finish: 40 minutes (Active time: 10 minutes)
Prepare Ingredients:
1 teaspoon extra-virgin olive oil
1 (8-inch) naan bread
2 tablespoons pesto
1/3 cup shredded mozzarella cheese
12 cherry tomatoes, cut in half
Gather Cooking Ingredients:
Pastry brush
Ruler
Rimmed baking sheet
Small spoon
Oven mitts
Cooling rack
Spatula
Cutting board
Chef’s knife or pizza wheel
Make it your way:
To personalize your pizza, sprinkle a handful of your favorite toppings — in whatever combination you like — over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives, or dollops of goat cheese ricotta cheese.
Start cooking:
Adjust oven rack to lowest position and heat oven to 400 F. Use pastry brush to brush oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet.
Use back of small spoon to spread pesto over naan, leaving 1/2-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.
Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.
Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 5 minutes.
Use spatula to carefully transfer naan to cutting board (baking sheet will be hot). Use chef’s knife or pizza wheel to cut naan into wedges. Serve.
Nutrition information per serving: 273 calories; 122 calories from fat; g fat ( g saturated; g trans fats); mg cholesterol; mg sodium; 27 g carbohydrate; 3 g fiber; 3 g sugar; 11 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Pesto Flatbread in “Complete Cookbook for Young Chefs .”
America’s Test Kitchen provided this article to The Associated Press.
