Tandoori Naan bread is one of my favorite go-to flatbreads. Not only is it perfect for mopping up the sauce from an Indian dish it’s just the right size for personal pizzas. This pistachio purée has a buttery, rich flavor and might seem odd to spread on a as a pizza base, but let me tell you, it was delicious! Pistachios have been around for centuries and pistachio trees were said to have been in the Hanging Gardens of Babylon (700BC). Pistachios are nutritionally beneficial and should be included in your diet. They’re good for heart health, eye health, immune system, and skin health. For more details, click here. The best part of this dish – dinner in 20 minutes!
Serves 4 to 6 people
pistachio purée adapted from Saveur
Tandoori naan bread
basil leaves, torn
button mushrooms, sliced and sautéed
olive oil, for drizzling
Pistachio Purée –
1½ cups shelled pistachios
1 tablespoon grated Parmesan
½ cup olive oil, plus more to taste
3 tablespoons fresh lemon juice
salt, to taste
Purée pistachios, Parmesan, oil, lemon juice, salt, and ¼ cup water in a food processor until smooth. Spread the purée on the naan bread, followed by mushroom slices, basil leaves and topped with fresh mozzarella. Drizzle olive oil over cheese and broil in the oven until cheese has melted.
The Culinary Chase’s Note: Pulse the pistachios first in the food processor before adding the rest of the ingredients. You may need to add more juice or water depending on the consistency you desire. Enjoy!