Grilled Shrimp and Goat Cheese Naan Pizza


For the walnut basil pesto:

  • 1 cup fresh basil
  • 1 clove garlic minced
  • 1/4 cup walnuts
  • 1/4 cup Parmesan cheese
  • 2 tablespoons Bertolli Extra Virgin Olive Oil

For the pizza:

  • 1/4 pound shrimp peeled and deveined
  • 2 tablespoons Bertolli 100% Pure Olive Oil divided salt and pepper
  • 1 naan bread
  • 1 to mato thinly sliced
  • 1/4 cup mozzarella cheese
  • 1/4 cup goat cheese
  • salt and pepper


  1. To make the pesto, combine all ingredients in a food processor (or blender) and process until smooth. Refrigerate until ready to use.
  2. Skewer the shrimp and brush with 1 tablespoon Bertolli 100% Pure Olive Oil. Season with salt and pepper. Grill over medium-high heat until lightly charred, about 5 minutes.
  3. Brush the grill with half of the remaining tablespoon of Bertolli 100% Pure Olive Oil. Brush both side of the naan with the remaining olive oil. Grill for about 5 minutes on one side, until it's crisp.
  4. Flip the naan and layer about 2 tablespoons of the pesto, tomato slices, shrimp, and cheeses on the grilled side. Season with salt and pepper. Grill for 5 minutes until cheese is melted and other side of naan is crispy.