1/2 cup pesto (I used Classico traditional basil)
1/2 cup Alfredo sauce (I used Bertolli)
1/2 cup shredded Italian six-cheese blend
6-8 slices of pepperoni (hair and mouth)
2 onion slices (eyes)
6 olives (scars, eyes, nuts)
green bell pepper (nose, bolts)
red bell pepper (nose)
1. Preheat oven to 375 degrees. Mix pesto and alfredo sauce together and spread over naan, leaving a border of at least 1/2-inch. Sprinkle cheese over the sauce. Cut a triangle out of each pepperoni slice and place across the top of head for the hair. Use leftover pieces of pepperoni (or extra pepperoni slices) to form the mouth. Cut ears (the bell pepper is naturally "ear" shaped, when sliced) from the green bell pepper, and cut two small pices for the bolts, at each bottom corner. Cut a piece of the red bell pepper in the shape of a nose and place in the center of the face. Slice two olives in half. Place one piece in each eye, and one piece at the end of each bolt. Slice a couple of olives into slivers and place them to look like scars.
2. Bake at 375 degrees for 8-10 minutes (on stoneware* or baking sheet), or until heated and cheese melts. For a crisper pizza, bake 12-15 minutes.
(Source: Munchkin Munchies)