Shrimp & Kale Pesto Naan Pizza

by Chung-Ah Rhee for NatureBox

Kale pesto is perfect on pastas, sandwiches and even pizzas. Here, it’s spread on a fluffy, garlic naan crust, topped with shrimp, zucchini, red onion and a sprinkling of fresh Parmesan.

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Serves: 6
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

  • 6 slices whole wheat garlic naan bread
  • 1 pound shrimp, peeled and deveined
  • 1 zucchini, thinly sliced and quartered
  • 1/2 red onion, thinly sliced
  • 1/4 cup grated Parmesan cheese

For the kale pesto:

  • 1-1/2 cups kale leaves
  • 2 garlic cloves, peeled
  • 3 tablespoons pine nuts
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions:

1. To make the pesto, blend the kale, garlic, pine nuts and Parmesan in a food processor.  With the food processor on, stream in the olive oil until emulsified. Season with a pinch of salt and pepper, or to taste. Set aside.

2. Preheat oven to 425 degrees F. Spread 2-3 tablespoons kale pesto evenly over the top of each naan bread, leaving a 1/2-inch border. Top with shrimp, zucchini, red onion and Parmesan, and place onto a parchment-lined baking sheet. Place into oven and bake until the crust is crisp and the shrimp is pink, firm and cooked through, about 8-10 minutes.

Want more kale? Download our cookbook: 7 Hearty Kale Recipes 

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.