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Strawberry & Bacon Naan Pizza

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For the pesto:
  • 5 oz container of baby arugula, saving a small handful for garnish

  • 1 cup loosely packed grated parmesan

  • 1 clove garlic

  • 1 ½ cup walnuts

  • ½ cup extra virgin olive oil

  • 1 tsp kosher salt

  • 2 ½ T lemon juice


For the pizza toppings:
  • 8 oz bacon, chopped

  • 2 cups corn kernels

  • ¼ tsp kosher salt

  • 1 cup walnuts, lightly chopped

  • 10 strawberries, quartered

  • Shaved parmesan


  • Preheat oven to 450 degrees.

  • In a large saute pan, brown the bacon until crispy, and remove onto a paper towel lined plate

  • Drain the bacon fat, leaving only about 1 T left in the pan.

  • Add the corn and saute for 4 minutes, remove and set aside.

  • In a food processor, pulse together all pesto ingredients except for olive oil.  Turn the processor on and stream in olive oil until all incorporated.

  • Using a peeler, shave about 24 pieces of parmesan

  • Spread about ⅓ cup of pesto onto naan pizza bread

  • Top with bacon, corn, walnuts, quartered berries, and 4 pieces of shaved parmesan.

  • Place pizzas directly on oven rack and toast for 10 minutes.

  • Remove and cut into slices.  Enjoy!

prep time
total time
CALORIESper serving
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15 minutes
25 minutes
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