I’ve just come back from a week of sun, music, camping, new friends, lots of good food, and one of my favorite places to be: Bonnaroo! We got back home earlier today (Tuesday), and I am typing this out with simultaneous feelings of comfort and nostalgia. If you’ve ever been to Bonnaroo, you know how positive and beautiful an experience it can be. Rolling onto the farm for only the second time in my life brought back all the feels from the year before. It felt instantly familiar, and we fell into conversation with our camping neighbors within minutes. I already miss them.
It is strange to feel like an introvert 51 out of 52 weeks in the year. Even though I know it is a continuum, I generally get my energy and re-charge by sitting alone with a book or a cup of tea and some tunes. At Bonnaroo, it is an entirely different story, and I find myself reaching out to everyone around me with open arms, mind, and heart. I can honestly say that I met friends at this four-day festival (okay, six days since we came to volunteer before the show) that I will never forget and plan to see again next year.
I am writing this late at night and don’t feel I have the distance or mental stamina to go through the whole festival. I want to share it all, but part of me is also content to let it live as personal memory and something I experienced with some of my closest friends. Let’s say that I saw Chance The Rapper, Lorde, The Weeknd, Red Hot Chili Peppers, The xx, Noname, 2 Dope Queens, The Improvised Shakespeare Company (some of the best comedy I have ever seen), and many more. It was magical.
Love and hugs (and pizza) to everyone ☀
I need to start by saying I’ve eaten more pizza in the past week than I have in the past six months! I made this pizza before I left for Bonnaroo, though, so I feel a-okay about it.
I usually love a super saucy pizza with the sauce to crust ratio on the former. However, this pizza with creamy, fresh pesto is perfect for summer. I still spooned on a good balance of pesto to naan, and it sits so well as a base for the rest of the toppings.
I am always a fan of olives on pizza, so I took that theme and ran with it.
This comes together in just a few minutes because of the naan crust. I love the simplicity and ease of both the assembly and the flavors.
I think you are going to love this. Let me know if you try it out!
Sun-Dried Tomato, Olive & Arugula Pesto Pizza
It makes 3 – 4 personal-sized pizzas.
Sun-Dried Tomato, Olive & Arugula Pesto PizzaPrint Recipe
- Arugula Pesto
- 2 cups packed basil, washed
- 2 cups packed arugula
- 1/2 cup roasted unsalted sunflower seeds
- 1/4 cup olive oil
- juice of 1 lemon
- Two cloves garlic
- 1/4 tsp salt or more to taste
- optional: 2 tbsp nutritional yeast
- Pizzas (all of these ingredients can be measured to your desired amounts)
- whole wheat naan (as many pizzas as you want to make)
- sun-dried tomatoes
- cherry tomatoes, sliced lengthwise
- kalamata olives, pitted and sliced
- sunflower seeds
- olive oil for drizzling
Preheat the oven to 450 and line a baking tray with parchment paper.
In the bowl of a food processor, combine all of the pesto ingredients and blend on high until smooth.
Spread each naan with 1-2 tbsp pesto (as desired) and top with sun-dried tomatoes, cherry tomatoes, and olives. Place the naan pizzas on the prepared baking tray and bake in the oven for 6 minutes, until lightly browned on the bottom. Top each pizza with arugula, sunflower seeds, and a drizzle of olive oil. Serve immediately! These should last in the fridge for a couple of days but are best when fresh.
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