I had some leftover pesto from making pasta yesterday, and I decided to make a sort of pizza with it. I picked up some naan from Aldi's, along with some fresh mozzarella, and I decided some sun-dried tomatoes might add a nice bit of color.
I like using this garlic paste when I am in a hurry, and it does blend nicely. I squeezed a bit into a bowl, added olive oil and a pinch of sea salt, and whisked together to make a garlic oil to spread on the naan.
I brushed the garlic oil over the naan, covering the whole thing thoroughly.
And then added a layer of the pesto. Then I ate the rest of the pesto with a spoon. What can I say, it was really good.
Next I cut thin slices of the mozzarella and placed on top of the pesto.
Sun-dried tomatoes added the color I mentioned. I sliced a couple in thin strips and added to the toppings.
Following the instructions on the bread package, I baked the flatbread for 6 minutes at 400 Fahrenheit. It was placed directly on the rack in the middle of the oven.
I did sprinkle with some red pepper flakes and a bit more sea salt.
It was a nice single serving, and although this was a way to use leftovers, it was so good that I am sure to repeat the combination in the future.
Labels: Main Dish