Pesto Pizzas on Naan Flatbread {Two Ways}

We celebrated National Pizza Month at work today.  More correctly stated, we down right worshiped this fabulous food group.  We had 10 homemade varieties of pizzas and calzones, all uniquely different…..all delicious.

I decided to use naan flatbread as the crust for my pizzas.  One because naan makes pizza building so, so easy and two because it’s down right yummy.

For the first version, we’ll call this one Pesto, Shrimp & Sundried Tomato Pizza, I spread basil pesto on my crust and added small cooked shrimp, sundried tomatoes, freshly grated Parmesan cheese and black pepper.  Then into a 450 degree oven for 15 – 20 minutes.

For the second version, we’ll call this one Pesto Margherita Flatbread Pizza, I followed a classic margherita recipe with pesto in place of garlic & basil, then added sliced tomato, fresh mozzarella, and grated Parmesan cheese.   Then into a 450 degree oven for 15 – 20 minutes.

I can not deny that our office looks for excuses to cook and eat and laugh.  We try not to miss a National Month of anything.  National Pizza Month….you’ve earned a spot on the 2013 Company Calendar.