Empty My Fridge
Spicy Pesto Mini Pizzas with Harissa
Ingredients
- Bread
- Mozzarella cheese · shredded
- Harissa
- Basil2 cups
- Garlic1
- Parmesan cheese · shredded½ cups
- Walnut¼ cups
- Olive oil½ cups
- Salt
- Black pepper
Instructions
- Preheat the oven to 525°F (275°C).
- Pulse the garlic clove in a food processor until finely chopped. Add the walnuts and chop. Add the washed basil, parmesan and some black pepper and process until finely chopped.
- With the processor running, slowly stream in the olive oil until smooth. Add a few tablespoons of water if you want a thinner sauce. Season with salt to taste.
- Place the naan on a metal sheet pan and spread pesto over each piece. Add 2–3 teaspoons of harissa on the pesto, then top with mozzarella.
- Bake for about 7–8 minutes, until the cheese bubbles. Turn on the broiler for the final minute to colour the cheese.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicCheeseParmesan cheeseBreadMozzarella cheeseWalnutHarissa
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