This is a hit of nostalgia for me; although as a kid I usually used tinned spaghetti sauce rather than pesto, and pitas rather than naan, the basic idea is the same -- skip the difficult and lengthy process of making and shaping the pizza dough, and just turn a pre-existing flatbread into a pizza. And since the Kidlet likes pizza a lot, it's good times all round.

The recipe here is per pizza; if you want more pizzas, just scale it up linearly, although you may need to cook them in multiple batches depending on the size of your baking sheet.

Flatbread Pizza

From the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 tsp olive oil
• 1 naan
• 2 tbsp pesto
• ⅓ C shredded mozzarella cheese
• 12 cherry tomatoes, halved

Directions

1. Preheat oven to 400°F.
2. Lightly brush baking sheet with olive oil. Place naan on it.
3. Spread pesto over naan.
4. Sprinkle cheese over naan.
5. Top with tomato halves.
6. Bake until cheese is melted and naan is golden brown around the edges, 8-10 minutes.