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
8 oz bacon, chopped
2 cups corn kernels
¼ tsp kosher salt
1 cup walnuts, lightly chopped
10 strawberries, quartered
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!
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