Vegetarian Carrot Top Pesto Pizza
Yield: 4 servings
These flavorful carrot top pesto pizzas are made for weeknights. They're ready in 30 minutes and are the perfect make-ahead meal. Save your carrot tops for this delicious pesto!
Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
Blend all the pesto ingredients in a high-speed blender or food processor until smooth.
Spread out the naan bread on baking sheets. Spread some pesto on top. Sprinkle 1/3 cup of mozzarella on each naan, and top with a few slices of tomatoes.
Bake for 11 to 13 minutes, or until the cheese is bubbly and the edges are golden brown.
Top pizza with pine nuts, red pepper flakes, and fresh basil.
Enjoy! You can refrigerate any leftovers for 4 to 5 days or freeze them for a few weeks. If you have any pesto leftover, refrigerate it in an airtight container for a few days.
1. I only use the leafy parts of the carrot tops and discard the tough stems. Make sure to rinse the carrot tops thoroughly as there's usually a bit of dirt caught in the leaves. Don’t have any carrot tops on hand? Just use kale, cilantro, or parsley instead.
2. If you're not sure about using miso in the pesto sauce, start with 1/2 tablespoon first, and add more if you want. I usually add between 1/2 to 1 tablespoon of it. You can also skip the miso entirely and just season with salt.
Serving: 0g, Calories: 696kcal, Carbohydrates: 63g, Protein: 24g, Fat: 37g, Saturated Fat: 9g, Cholesterol: 39mg, Sodium: 1212mg, Potassium: 92mg, Fiber: 2g, Sugar: 4g, Vitamin A: 560IU, Vitamin C: 10.4mg, Calcium: 528mg, Iron: 1.7mg
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.