Yield for Naan recipe: 6 Naans (1-2 servings per bread)
For Naan recipe, click here
For Garlic Scape Pesto: Yields about 2 cups
About 12 Garlic scapes (roughly chop the entire upper stalk & bulb tips- may want to cut about 3in. off stalk base.)
1 bunch of parsley (rinsed & dried)
1 cup of pine nuts (or any nut variety) **toasted
1 cup of grated Parmesan Reggiano cheese
juice of 1 lemon
1 t. salt
1 cup Grapeseed oil (or olive oil)
****Note: it is not necessary to toast the nuts prior to adding in a pesto, but I find that it brings out so much more flavor when the oils are extracted!
1) In a food processor, add the garlic scapes, and begin to puree. Add the parsley and nuts, and continue to "pulse" until mixture is very fine in texture. Add the lemon juice, cheese, salt, and pulse again until combined. Lastly, stream in the oil on "low" until completely combined. Cover, and set aside in the refrigerator until ready to use.
**This makes enough pesto to cover 6 Naans, or you can also freeze any leftovers for future use, or cover in a sealed container, and it should last about 2 weeks in the refrigerator.
Toppings for Naan "Pizza":
Fresh Arugula lettuce
Shredded Havarti or Mozzarella cheese
Red onion (diced or sliced)
mini variety of sweet peppers (sliced)
fresh ground pepper
**Optional: Pepperoni, ham, prosciutto, grilled chicken, sausage, etc.
1) Pre-heat oven to 350F.
2) Place the Naan bread on a silpat, or foil lined sheet tray. Spread a layer of the pesto over the bread. Sprinkle on the shredded cheese, lay down some fabulous fresh arugula lettuce, and layer the onion, mushroom, sweet pepper rings, and lastly, sprinkle on some freshly ground pepper. (Note: if you don't want the arugula cooked, simply add to the "pizza" after it comes out of the oven prior to serving!) Bake in the oven at 350F for about 10min.
Allow to cool, slice, and serve with a wonderful fresh salad, some fresh fruit, etc.!