1. Prepare outdoor grill for direct grilling over medium heat. In blender, purée garlic, cilantro, pepitas, cheese, lime juice and oil. Makes about 1 cup.
2. Spread naan with pesto; top with pineapple, pepper and onion. Place naan on hot grill rack; cover and cook 5 minutes or until lightly charred on bottom and edges. Transfer naan to cutting board; cut into quarters.
Dietitian Tip: Pump up the protein by adding some grilled chicken sausage on top of your pizzas. Chop up extra bell pepper, onion and pineapple and toss with greens for a delicious salad to start off your meal.
- 17 g Total Fat
- 3 g Saturated Fat
- 9 mg Cholesterol
- 489 mg Sodium
- 45 g Carbohydrates
- 6 g Fiber
- 16 g Sugars
- 2 g Added Sugars
- 11 g Protein
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Nutritional Information
- 17 g Total Fat
- 3 g Saturated Fat
- 9 mg Cholesterol
- 489 mg Sodium
- 45 g Carbohydrates
- 6 g Fiber
- 16 g Sugars
- 2 g Added Sugars
- 11 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium heat. In blender, purée garlic, cilantro, pepitas, cheese, lime juice and oil. Makes about 1 cup.
2. Spread naan with pesto; top with pineapple, pepper and onion. Place naan on hot grill rack; cover and cook 5 minutes or until lightly charred on bottom and edges. Transfer naan to cutting board; cut into quarters.
Dietitian Tip: Pump up the protein by adding some grilled chicken sausage on top of your pizzas. Chop up extra bell pepper, onion and pineapple and toss with greens for a delicious salad to start off your meal.