Flatbread pizza with naan is quick, easy and ready in under 20 minutes. This version is filled with fresh veggies and herbs, but you can add any toppings you like. The sky is the limit!
BE PICTURED IN; CHARACTERIZED IN:
This veggie naan pizza is sure to rock your weekday. Or lunch. Or snack.
When the pizza comes out of the oven, it’s crispy on the edges and chewy in the middle. Top it off with some veggies, cherry tomatoes and fresh herbs and presto! You have pizza and salad in one!
Naan, an oval-shaped Indian flatbread, is perfect for pizza because it has just the right chewiness of a good pizza dough. It can be turned into individual pizzas in under twenty minutes.
What??? Yes, it is true. By starting with naan, which miraculously resembles pre-cooked pizza dough, you can put together a stunning homemade pizza while your oven is preheating.
what is naan
Naan is a flatbread made with yeast, flour, and water, and sometimes yogurt or milk. It’s slightly thicker than flatbread and has a softer texture.
Traditionally, it’s prepared in a hot clay oven called a tandoor, and puffs erratically as it bakes. It’s widely available at most grocery stores, or you can make it from scratch with this recipe:
- How to make homemade naan
How do you make zucchini ribbons?
Zucchini ribbons are perfect for this recipe. Although zucchini has a high water content, when shaved thin and baked, the ribbons don’t “wet” the way thicker slices do, and they quickly soften when baked on top of the pizza.
Look for small, young zucchini squash, as larger ones can be tough, watery, and have large seeds. To make the ribbons, it’s easiest to use a Y-peeler.
Starting at the end of the stalk, remove a wide, vertical strip of the outer green skin. Continue scraping off more ribbons until you reach the middle seeds in the core. Turn it over and pull off more ribbons.
Yellow and green courgettes add a lot of color to your pizza.
What greens go with this pizza?
I love arugula because its slightly tangy flavor contrasts with the sweet peppers and rich, melty fontina of this pizza. You can also use spinach, soft leafy greens like Bibb, butter or Boston lettuce, or a mix of baby salads.
More pizza ideas
The sky really is the limit for these pizzas. You can order them individually for a snack, or personalize them using whatever floats your boat! But don’t stop with this recipe, we’ve linked many more below! If you can imagine it, you can make it. And in record time.
- Skillet Tortilla Pizza
- Sheet metal pizza with roasted cauliflower and vegetables
- Homemade pizza
- Sliced asparagus and potato pizza
- Tin pizza for meat lovers
- Cauliflower Crust Hawaiian Pizza
Easy Summer Vegetable Pizzas
ingredients
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4 individually baked naan, store bought or homemade
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5 tablespoons olive oil + more for drizzling
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2 small green or yellow zucchini
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1 sweet red bell pepper, halved, seeded and thinly sliced
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2 ounces grated parmesan cheese (about 1/2 cup)
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8 ounces Fontina cheese, grated (2 cups loosely wrapped)
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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2 large handfuls of arugula
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12 cherry tomatoes, halved
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1 small handful of fresh basil leaves, torn into pieces
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1 small handful of fresh mint leaves, torn into pieces
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2 to 3 teaspoons of red wine vinegar
method
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Preheat the oven:
Place a rack on the top shelf of the oven and preheat to 500°F.
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Cut courgettes lengthways:
Use a vegetable peeler and start at the stem and work your way down to the bottom, peeling and removing the outer skin from one side of the squash. Pull off more ribbons until you reach the seeds. Flip the squash and repeat. Discard the core.
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Briefly heat the naan:
Spread the naan loaves on a rimmed baking sheet. Brush the tops of each naan with 1 tablespoon oil. Bake 3 to 5 minutes. Take out of the oven.
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Topping pizzas:
Sprinkle each naan with about 2 tablespoons parmesan and 1/2 cup grated fontina. Top with 6 to 7 zucchini ribbons and several pepper slices. Sprinkle with salt and pepper and drizzle with a little oil.
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Make the salad topper:
In a bowl, combine arugula, basil, mint, and tomatoes with 1 tablespoon oil. Season to taste with vinegar and more salt and pepper. throw together. You will top the pizzas with this salad after the pizza is baked.
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Bake and serve pizzas:
Place the pizzas in the oven and bake for 5 to 6 minutes or until the cheese melts. Remove and drizzle with a little more olive oil. Garnish with the salad and serve.
