Naan Pizza with Miso Turnip Green Pesto + Shiitake Mushrooms


Turnip greens from the CSA turned into a delicious miso pesto for these mini naan pizzas. I always want to use all of the parts of beets or turnips and making these pesto pizzas was a perfect way to use a few CSA ingredients in a unique way. The miso paste in the pesto is pretty light and it makes a large enough batch that you will have some leftovers but not be totally overwhelmed by pesto. Am I the only person that happens to? I currently have a huge batch of kale pesto in my fridge that I'm trying to work my way through. Although you can use any toppings on the pizzas the combination of thinly sliced turnip, tomato, and shiitake was a nicely balanced arrangement. 

A Vegetarian and Cooking original. 

-4 mini naan
-80 grams of shiitake mushrooms
-1 teaspoon sesame oil
-3 Hakurei turnips, thinly sliced
-1 small tomato, diced
-1/4 cup pine nuts
-1/2 tablespoon miso paste
-1 bunch turnip greens
-2 cloves of garlic, minced
-1/4 cup olive oil

Preheat the oven to 350 and combine the pine nuts, miso paste, turnip greens, garlic, and olive oil in a blender. Combine until smooth.

In a small skillet over medium heat saute the sesame oil and shiitake mushrooms until the shiitake mushrooms are cooked through. 

Top each naan with miso pesto, turnip slices, shiitake, and tomato. Heat for 5-7 minutes until the ingredients and naan are warmed through. 


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