Basil Pesto and 3-Cheese Naan Pizza

Combine basil Parmesan cheese 1/4 cup olive oil walnuts garlic salt and pepper in a blender; blend pesto until desired consistency 5 to 8 minutes. Add 1 extra tablespoon olive oil at a time for a thinner pesto. Set aside.

Heat 1 teaspoon olive oil in a skillet over medium heat; stir in mushrooms rosemary salt and pepper. Saute until mushrooms are tender about 5 minutes. Set aside.

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1 naan and cook until crispy about 2 minutes per side. Spread naan with a generous amount of pesto and top with ricotta cheese feta cheese and sauteed mushrooms. Sprinkle with Parmesan cheese. Cook until cheese is melted. Repeat with second naan and remaining ingredients.