May 9, 2019
A light yet hearty spring “pizza”
Can you believe that (other than the parmesan in the pesto), there is absolutely no cheese necessary for this pizza! The pesto and prosciutto provide enough richness that mozzarella is simply not necessary. However, if you want some extra heartiness, feel free to add some burrata or cheddar 🙂
What I love about these little “pizzas” is that they are personalized. One is the perfect amount for a quick lunch or easy dinner. Honestly, even though it may look complex, this appetizer/main course/side dish doesn’t even require a written recipe to make. Just spread on some pesto, sautée a bit of swiss chard, add some artichoke and prosciutto, and you have a light spring/summer dish.
Feel free to omit the prosciutto if you are vegetarian, and simply leave the cheese out of the pesto if you want a vegan option!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Prosciutto, Artichoke, and Swiss Chard Pesto Pizza.
- 2 tablespoons olive oil ((I used truffle olive oil.))
- 3 stalks rainbow Swiss chard, chopped
- 1/2 cup snap peas ((chop if you prefer smaller pieces))
- Salt and pepper ((to taste))
- 2 whole wheat Naan
- 4 tablespoons homemade or store-bought pesto
- 4 cooked artichoke hearts, chopped
- 4 slices prosciutto
- Microgreens ((optional))
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Heat olive oil in a medium skillet over medium-low heat. Add in chopped Swiss chard and snap peas, and sautée until tender, but not too soft. Add salt and pepper, to taste.
- Spread about 2 tablespoons of pesto on each Naan. Add on chopped artichoke and sautéed Swiss chard and snap peas. Bake for 5-10 minutes or until the Naan is slightly crispy around the edges.
- Top with prosciutto while hot. Serve with fresh microgreens and herbs. Enjoy!
