Grilled Naan Pizza with Kale Pesto, Heirloom Tomatoes and Burrata

This post was sponsored by Thrive® Algae Oil. Thanks for supporting the brands I love that help make this blog possible!

Woohoo for sharing my first cooking video today!! It takes a special brand to get me in front of the camera, but Thrive® Algae Oil did it ;)

I don’t know about you, but I’m one of those weirdos that gets a kick out of going to the grocery store. Working for myself, I’m able to plan trips outside of rush hour – shopping for food is SO much more enjoyable when I’m not stuck in a traffic jam in the soup aisle. If I didn’t have a job, I could spend all day perusing the shelves for exotic ingredients, dreaming up delicious dishes. I get a little adrenaline rush when I find a totally new ingredient I’ve never heard of before – please tell me I’m not alone!

I got that new-food epinephrine flow when I discovered Thrive® Algae Oil in my local Earth Fare. Yup, you heard me right. Algae oil. But hang with me here because I promise it’s not as weird as it sounds! If there’s one thing you should know about me by now, it’s that I refuse to eat anything that isn’t certifiably delicious. So yes, that means this oil totally tastes good.

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This grilled naan pizza with kale pesto, juicy heirloom tomatoes and creamy burrata cheese uses Thrive® Algae Oil to make a garlicky kale pesto. It’s such a simple dish for summer and the oil’s neutral taste lets the fresh flavors of summer produce shine through! Store bought naan makes the perfect easy pizza crust and gets extra crispy on the grill. I just love burrata cheese, a kind of fresh mozzarella cheese with a creamy, milky center. If you can’t find it, fresh mozzarella, or even goat cheese, is a perfect substitute.

I hope you enjoy this quick video showing you how to make this super simple summer meal!

Serves: Makes 4 pizzas

Pesto:

3 cups chopped kale, thick stems removed
½ cup grated parmesan cheese
¼ cup toasted walnuts
4 garlic cloves, peeled and minced
1/3 cup Thrive® Algae Oil

Pizza:

4 whole grain naan breads
2-3 heirloom tomatoes, sliced
8 ounces burrata cheese, in pieces

Preheat grill to medium-high heat.

First, make the pesto. Add kale, parmesan, walnuts, and garlic to a food processor. With the motor running, stream in the oil until it forms a creamy sauce. Season with salt to taste.

Spread each naan with a thick layer of pesto. Top with tomato slices and cheese. Sprinkle with cracked black pepper.

Place pizzas on the hot grill, cover, and cook 3-4 minutes until naan is crispy and cheese is starting to melt. Serve immediately.