• 1 package Naan Bread
  • ½ cup Rao’s Homemade® Basil Pesto
  • 1 cup ricotta cheese
  • ¼ cup freshly grated Parmigiano Reggiano cheese
  • ¼ cup basil leaves
  • 1 cup cherry tomatoes, halved


  • Preheat the oven to 375°F.
  • Place Naan on a sheet tray. Spread each Naan with 2 tablespoons of pesto, a few dollops of ricotta cheese, a generous sprinkle of Parmigiano Reggiano, top with halved cherry tomatoes.
  • Bake for 8 to 10 minutes, until warmed through and ricotta is just turning golden.
  • Top each pizza with basil leaves and serve.

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