Naan Pizza with Asparagus Pesto, Prosciutto, Goat Cheese & Fontina
These quick and easy Naan pizzas are smothered with asparagus pesto and topped with decadent goat cheese, oozy fontina, meaty prosciutto and fresh herbs. Spring inspired and downright delicious, these pretty pizzas are sure to please!
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
For the Asparagus Pesto: To the bowl of a food processor add: asparagus, garlic, pine nuts, basil, parmesan, lemon juice and ½ tsp salt. Pulse until combined. Add in asparagus and process until a paste forms, stopping to scrape down the sides as necessary. Slowly drizzle in the remaining 3 tablespoons of olive oil and process until just combined. Taste and adjust for seasoning. *With the motor running, slowly add in more olive oil, 1 tablespoon at a time, if a thinner consistency is desired.
For the Pizza: Place naan on baking sheet. Spread a heaping ¼ cup of asparagus pesto onto each piece of Naan. Top with shallots, garlic, fontina and goat cheese. Bake for 13-15 minutes or until golden brown. Remove from oven and top with prosciutto, basil, chives and lemon zest. Serve immediately.
*For Roasted Asparagus Pesto: Line baking sheet with aluminum foil and spray with non-stick cooking spray. In a large bowl toss asparagus with 1 tablespoon olive oil. Season generously with salt and pepper. Transfer asparagus to prepared baking sheet in a single layer. Roast for 10-15 minutes, until tender. Remove from oven and let cool for 5 minutes. *Asparagus pesto will keep, covered, in the refrigerator for up to 2 days. Pesto is great as a sauce for pasta!