Tuscan Tomato & Salami Pizza

Ingredients

• 4 garlic or plain naan or 4 small individual pizza doughs, flattened into rounds
• 1 cup Marinara Sauce, prepared
• 1 can (28 oz/796 ml) diced tomatoes
• 1 can (28 oz/796 ml) crushed tomatoes
• 3 tbsp Marinara Sauce Mix
• ¹⁄₂ cup Pesto Sauce, prepared
• 2 tbsp Pesto Sauce Mix
• 2 tbsp water
• 2 tbsp pine nuts or pistachio nuts, optional
• 1 tbsp grated Parmesan cheese
• ¹⁄₄ cup olive oil
• 4 oz (113 g) sliced bocconcini or 1/2 cup crumbled fresh cheese
• 2 oz (57 g) sliced salami, such as genoa, soppressata, or pepperoni
• 1 cup mixed cherry tomatoes, halved
• 1 cup fresh basil leaves, torn
• Chili Flakes & Garlic Topper, to taste

Preparation

1. Preheat oven to 425° F (220° C).
2. Arrange naan on Sheet Pan. Spread marinara sauce over top; drizzle each with 1 tbsp Pesto. Toss cheese with remaining Pesto.
3. Sprinkle cheese, salami, and tomatoes over top. Bake in preheated oven until edge is crisp and cheese starts to melt, about 10 min.
4. Top with basil and generously shake on chili flakes.