• 6 mini naan breads
  • ½ cup sun dried tomato pesto
  • 3 oz. marinated artichokes, quartered
  • 6 oz. soppressata, thinly sliced
  • 3 oz. pitted and sliced Kalamata olives
  • 2 oz. diced roma tomatoes
  • 5 oz. fresh mozzarella
  • Fresh basil chiffonade
  • 1 oz. parmesan cheese




Meal Course:

Dinner, Lunch

Dish Type:



  1. Spread 2 tablespoons sundried tomato pesto over the surface of each naan bread.
  2. Place marinated artichokes, Kalamata olives, and soppressata over bread.
  3. Cover the toppings with ¼ inch chunks of fresh mozzarella.
  4. Preheat oven to 350°F. Place naan in oven until cheese melts and edges of naan bread start to lightly brown.
  5. Remove from oven and garnish with fresh tomatoes, basil chiffonade, and shaved parmesan cheese.