Serves 2; can be multiplied (recipe makes enough pesto for several pizzas).
For the pesto:
1/2 cup cashews
3 large cloves garlic, trimmed and roughly chopped
4 cups arugula leaves
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil, or more to taste
For the pizza:
1 garlic naan bread
1/3 cup arugula pesto
2-3 Tbsp grated Parmigiano-Reggiano cheese
1 cup arugula leaves
1 tsp balsamic vinaigrette dressing, or your favorite vinaigrette
Preheat the oven to 425F.
Place the bread on a rimmed baking sheet. If you want a crisper pizza, use a baking stone.
Spread the pesto evenly on the bread, and top with the parmesan cheese.
Bake for 8-10 minutes, until the cheese is melted. Remove from the oven.
In a small bowl, toss the arugula with vinaigrette, and top the pizza with the arugula.
Serve hot or at room temperature.