Sundried Tomato Naan Pizza

6-8 oz sundried tomatoes
6 cloves garlic, crushed (or more to taste)
1 1/2 Tablespoons extra-virgin olive oil
Package of 4 garlic naan*
1 half pint basil pesto
8 oz plain goat cheese
3 oz pine nuts
Red pepper flakes (optional)
 


Preheat oven to 425°.

Place tomatoes in water to cover and bring to a boil. Boil for 3 minutes, then cover and let soak in the water until cool. Meanwhile, heat skillet to medium and toast pine nuts, stirring frequently, until just lightly brown. Set them aside. Heat olive oil in skillet over very low heat. Add crushed garlic and sauté, stirring often, over low heat until garlic is aromatic and mellowed, but not brown. Drain cooled tomatoes well and add to pan. Stir and cook until tomatoes are heated through. (If making this part in advance, refrigerate, then bring tomatoes to room temperature before proceeding with recipe.)

Lay naan on cookie sheets lined with foil. Spread pesto evenly over each one, leaving a narrow rim of naan exposed. Distribute tomatoes and garlic over the pesto, then crumble goat cheese on top and sprinkle with the pine nuts. Bake at 425° for 15-20 minutes: until edges are browned and cheese is bubbling. Cut in half and serve immediately, passing red pepper flakes if you like.

Serves 4

This can also be made with tomato, red pepper, or romesco sauce in place of pesto, and practically anything you like on top in place of the sundried tomatoes, pine nuts, etc. Just be sure to keep a good balance of sweet and piquant favors.



*Note: this recipe is made with naan, a kind of Indian flatbread found in many supermarkets and gourmet shops, as well as in Indian groceries nowadays. It can be made with Middle Eastern flatbread, but naan is way better. And garlic naan is the best.