This was a Hello Fresh recipe and came with a salad; I've included the instructions for the salad as well, but you can easily swap it out for something else or omit it entirely. Symbol and I both liked this, and the Kidlet wanted me to put it on the "super favourite" list.

As an added bonus, between frozen naan and pesto in a jar, we often have all of the ingredients needed for this on hand except the bocconcini.

Pesto Bocconcini Pizza Naan

Hello Fresh

Ingredients

• 4 naan
• 120mL + 10mL  basil pesto, divided
• 15mL white wine vinegar
• 15mL olive oil
• 132g cucumber, cut into half moons
  
• 225g cherry tomatoes, halved
  
• 113g spring mix greens
• 2 bell peppers, sliced
• 400g bocconcini, sliced
  
• cooking oil
  

Directions

1. Preheat the oven to 450°F.
2. Arrange the naan in a single layer and bake until golden brown; time could be anywhere between 2-7 minutes depending on oven and whether the naan is frozen or not. Remove the naan and set aside to cool.
3. Meanwhile, whisk together vinegar, olive oil, 10mL pesto, and salt and pepper to taste in a large bowl as the salad dressing.
4. Add the tomatoes, cucumber, and greens and toss to combine.
5. Heat a large pan over medium-high heat. Add a splash of oil and the bell peppers and cook, stirring often, until tender.
6. Spread the remaining pesto over the now-cool naan. Evenly divide bocconcini slices and bell pepper between them.
7. Return the naan to the oven and cook until melty, ~5 minutes.