These easy Mini Pesto and Harissa pizzas are fresh, cheesy, and a crowd pleaser!
Watch the Video
Everyone loves pizza, and my mini pesto and harissa pizzas are no different. They make great snacks for the kids after school or as an appetizer for a dinner party. You can customize them with your favorite toppings, but this is my favorite way to make them. Pesto, harissa, and mozzarella… so simple and delicious!
You’ll make these as often as I do
- Creamy, fresh pesto
- Spicy roasted red pepper harissa sauce
- Crispy naan bread
- Serve it as a meal, snack, or appetizer!
Why you should make homemade pesto sauce
If you’ve never made homemade pesto before, I urge you to try it just once. You’ll know exactly what good pesto is supposed to taste like and never go back to your store-bought again. I’ve tried several different brands from the store, and they’re all terrible. It’s so easy and fresh to make at home that it’s the only way to go in my book. Plus, you can make a huge batch at one time and store what’s left in the fridge for later. It lasts for a really long time!
Simple ingredients, delicious pizza!
- Naan bread –pita bread would be a great substitute
- shredded mozzarella cheese
- harissa sauce –as spicy as you like
For the Pesto Sauce:
- Fresh basil leaves
- Garlic clove
- Shredded parmesan cheese
- Walnuts
- Olive oil
- Salt and black pepper
Make it your own
Technically, walnuts are a substitute for pine nuts in pesto sauce. However, I use walnuts because I think they have more of a mild flavor, and they blend so well in the food processor that it makes my pesto creamier. I love it, so I use walnuts. Honestly, you can use pine nuts, walnuts, almonds, pistachios, and even sunflower seeds in your pesto.
And as you know, there is an unlimited amount of pizza topping combinations. Add your favorite things, and make it your own! Here are some extra toppings that would be delicious additions to my version:
- leftover chicken, turkey, or beef
- sliced bell peppers
- olives -any type would be good
- feta
How to make mini Pesto & Harissa Pizzas
- Preheat the oven to 525 °F, 275 °C.
Make the Pesto:
- Place the garlic clove in the food processor and pulse until finely chopped.
- Then, add the walnuts and pulse until chopped.
- Next, add the washed basil leaves, parmesan cheese, and black pepper. Puree until finely chopped.
- While the food processor is running stream in olive oil until a smooth paste is formed. You may add a few tablespoons of water if you prefer a thinner sauce. (adding more olive oil will make your pesto greasy)
- Add salt to taste.
Arrange the Pizzas:
- Place the naan bread on a metal sheet pan, then spread pesto over each bread.
- Dollop 2-3 teaspoons of harissa over the pesto, then top with mozzarella cheese.
- Bake in the oven for about 7-8 minutes or until the cheese is bubbling. For some color on the cheese, turn the broiler on for the final minute.
Serving
As I said, these mini pesto pizzas can be served as a meal, snack, or appetizer. I love to serve these as an appetizer because people don’t expect a pizza appetizer, and they love it. If you serve this with a nice salad, it would be a great lunch or easy weeknight dinner. And if you like really happy kids, have your pizzas ready when the kids get home from school. Everyone wins! Haha! Kali Orexi!
Quick and Delicious Pesto & Harissa Pizzas
Ingredients
- Naan bread
- shredded mozzarella cheese
- harissa sauce
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed
- 1 garlic clove
- 1/2 cup shredded parmesan cheese
- 1/4 cup walnuts
- 1/2 cup olive oil
- salt and black pepper, to taste
Instructions
Preheat the oven to 525 °F, 275 °C.
Make the Pesto:
Place the garlic clove in the food processor and pulse until finely chopped.
Add the walnuts and chop.
Add the washed basil leaves along with the parmesan cheese and some black pepper and puree until finely chopped.
While the food processor is running stream in olive oil until a smooth paste is formed. You may add a few tablespoons of water if you prefer a thinner sauce.
Add salt to taste.
Arrange the Pizzas:
Place the naan bread on a metal sheetpan. Spread pesto over each bread.
Dollop 2-3 teaspoons of harissa over the pesto. Top with mozzarella cheese.
Bake in the oven for about 7-8 minutes or until the cheese is bubbling. Turn the broiler on for the fiinal minute for some color on the cheese.
Kali Orexi!
Notes
Add your favorite toppings to the pizzas:
- leftover chicken, turkey, or beef
- sliced bell peppers
- olives
- feta
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Nordic Ware Natural Aluminum Commercial Baker's Quarter Sheet, 2-Pack -
Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel - Silver -
TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
Leave a Reply