Mini pesto pizzas with harissa

For the pesto, put the garlic in the food processor with a cup of walnuts and blend; work in batches.

Add the basil a little at a time, a sprinkle of salt and pepper with each addition, then about a cup of shredded Parmesan.

With the machine running, stream in about half a cup or more of olive oil, up to a cup, scraping down the sides, until smooth.

Taste and add salt and pepper. A quarter cup of water may be added to smooth it further.

Store the extra pesto in an airtight container covered with a thin layer of olive oil to keep it green.

Turn the mini naans flat side up and spread a spoonful of pesto over each.

Dollop harissa sauce on top without spreading, then top with shredded mozzarella.

Bake at 525F, the oven's hottest, about eight minutes, until the cheese melts.

Turn the broiler on for a minute or two to colour the cheese; let sit a minute or two and serve.