Sun-Dried Tomato and Pesto Naan Bread
Ingredients
- 2 naan breads
- 1 large tomato
- 1/8 red onion
- Fresh basil leaves for serving
- Olive oil for drizzling (optional)
Sun-dried tomato tofu ricotta
- 14 oz. extra firm tofu
- 1/2 cup sun-dried tomatoes in oil (drained)
- 1 tsp kosher salt
- 1 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Juice of 1 lemon
Basil-dill pistachio pesto
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1 garlic clove
- 1/4 cup fresh dill (packed)
- 1/3 cup fresh basil (packed)
- 2 tablespoons + 1 teaspoon shredded parmesan
- 1/4 cup roasted salted pistachios
- Juice of 1/2 lemon
- 1/4 cup olive oil
Preparation
Set the oven to 450 degrees F (convect or fan). Without waiting for preheating, place the naan breads on a baking tray and put them in the oven for 6 to 8 minutes until the bottom starts to crisp.
Meanwhile, blend the sun-dried tomato tofu ricotta in a food processor.
Transfer the ricotta to a bowl, rinse the food processor, and blend the basil-dill pistachio pesto.
Spread approximately 3/4 cup of ricotta across each naan bread, leaving room for the crust.
Slice the tomato and arrange the slices over the breads, and add as much sliced onion as preferred.
Set the broiler to high and place the tray back in the oven. Broil for 1 to 2 minutes until the crust starts to get golden brown in spots, then remove the tray and rotate the breads.
Broil again for another 1 to 2 minutes to achieve even browning.
Remove the tray from the oven and dollop each naan with approximately 1/3 cup pesto, or to taste. Top with more fresh basil and optional olive oil.
