Naan Pizza with Pesto, Zucchini, & Tomatoes

Naan Pizza with Pesto, Zucchini, & Tomatoes maximizes the use of fresh garden produce in a lighter (yet filling) Meatless Monday pizza dinner!

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The other day I found clearance naan at ALDI, so thought it might be fun to scratch up a recipe using some fresh garden tomatoes (plus, of course, zucchini, if yours is going nuts right now!). It’s a tomato-pocalypse in our garden lately, so in addition to picking and eating fresh tomatoes every day, I’ve been incorporating them into recipes as possible.

Today’s simple Naan Pizza with Pesto, Zucchini, & Tomatoes recipe sports a mixture of cherry and grape tomatoes — but if you’re picking yours up at the store instead of using homegrown, a pint of either will do nicely.

Isn’t this a pretty little pizza? Zucchini naan pizza is on the lighter side, but still filling. This makes it the perfect, most satisfying Meatless Monday dinner option for a warm summer evening.

(Note that you’ll want to slice the zucchini as thinly as possible so that it cooks through nicely on top of the pizza. I just used a sharp knife, but a mandoline would get those slices to be even thinner.)

Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.

Naan Pizza with Pesto, Zucchini, & Tomatoes

Ingredients

4 pieces naan bread
4 Tbsp prepared pesto
8 oz mozzarella, shredded
1 small or medium zucchini, very thinly sliced
1/4 of a medium yellow onion, thinly sliced
10 oz grape and/or cherry tomatoes, halved or sliced
1/2 cup shredded Parmesan
Crushed red pepper, to taste

Directions

Preheat oven to 400 degrees. Cut up the zucchini, onion, and tomatoes, and shred the cheese if not using pre-shredded.

Arrange the naan on two rimmed baking sheets, bubbly side up. Spread each piece of naan bread with 1 Tbsp of pesto, then top each with shredded mozzarella.

Top each naan pizza with zucchini, onion, and tomatoes (overlapping zucchini as necessary), then sprinkle on the shredded Parmesan.

Bake at 400 degrees for 17-18 minutes, or until pizzas are nicely browned. (Switch baking sheets between oven racks halfway through.)

Top pizzas with crushed red pepper to taste, then slice and serve.

Note: I used a mix of cherry and grape tomatoes from my garden, but either would work nicely. You might also note my pizzas are a little overly browned; I left them in a couple of minutes too long, because my Alexa timer somehow failed me. They were still darn tasty, though!

That’s one happy vegetarian pizza…

These vegetarian naan pizzas were also fantastic cold the next day; I enjoyed some for lunch. Or, try a piece or two of leftover pizza for breakfast on a busy back-to-school morning! Incorporating just a few simple ingredients here allows the fresh flavor of the tomatoes & zucchini to shine through.

Naan Pizza with Pesto, Zucchini, & Tomatoes, printable recipe

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Naan Pizza with Pesto, Zucchini, & Tomatoes

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Naan Pizza with Pesto, Zucchini, & Tomatoes maximizes the use of fresh garden produce in a lighter (yet filling) Meatless Monday pizza dinner!

Course dinner

Cuisine pizza

Keyword meatless monday, naan pizza, pizza, tomatoes, vegetarian, vegetarian pizza, zucchini

Total Time 40 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 4 pieces naan bread
• 4 Tbsp prepared pesto
• 8 oz mozzarella shredded
• 1 small or medium zucchini very thinly sliced
• 1/4 of a medium yellow onion thinly sliced
• 10 oz grape and/or cherry tomatoes halved or sliced
• 1/2 cup shredded Parmesan
• Crushed red pepper to taste

Instructions

• Preheat oven to 400 degrees. Cut up the zucchini, onion, and tomatoes, and shred the cheese if not using pre-shredded.
• Arrange the naan on two rimmed baking sheets, bubbly side up. Spread each piece of naan bread with 1 Tbsp of pesto, then top each with shredded mozzarella.
• Top each naan pizza with zucchini, onion, and tomatoes (overlapping zucchini as necessary), then sprinkle on the shredded Parmesan.
• Bake at 400 degrees for 17-18 minutes, or until pizzas are nicely browned. (Switch baking sheets between oven racks halfway through.)
• Top pizzas with crushed red pepper to taste, then slice and serve.

Notes

I used a mix of cherry and grape tomatoes from my garden, but either would work nicely. You might also note my pizzas are a little overly browned; I left them in a couple of minutes too long, because my Alexa timer somehow failed me. They were still darn tasty, though!

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