Garlic Naan Pizza

• 1 bunch Basil
• 1 packages Baby heirloom tomatoes
• 1 Serrano pepper
• 1 Garlic clove
• 1 can Roasted red peppers
• 1/2 can Sun dried tomatoes
• 1 packages Garlic naan
• 1 packages Mozzarella (pearls)
• 1/2 tsp Salt and pepper

1. Preheat your oven to 400F.
2. Completely drain the roasted red peppers and place in a food processor.
3. Add half a jar of sun dried tomatoes to the food processor.
4. Pour in a small amount of the olive oil from the jar.
5. Roughly cut the serrano pepper and place in the food processor.
6. Roughly puree (some small chunks should remain).
7. Spread the puree on the garlic naan.
8. Cut the baby heirloom tomatoes in half and place atop the puree-naan 'crust'.
9. Rip the basil into small pieces and add to the growing pizza.
10. Top the pizza off with mozzarella and season to your liking with pepper.
11. Depending on the mozzarella you use salt may not be needed.
12. Tip: if your mozzarella was packaged in brine be sure to dry it out with paper towel or else the pizza will be soggy.
13. Place your pizza on the top rack of your oven with a sheet of foil beneath it on the lower rack ( this will catch mozzarella runoff and keep your smoke alarm happy ;) )
14. Bake for 15 to 25 minutes, or until the mozzarella just starts to brown.

basil, tomatoes, serrano pepper, garlic, red peppers, tomatoes, garlic naan, mozzarella, salt

Taken from cookpad.com/us/recipes/355442-garlic-naan-pizza (may not work)