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!
Servings 4
Ingredients
- 4 pieces naan bread
- 4 tablespoon prepared pesto
- 8 oz mozzarella shredded
- 1 small or medium zucchini very thinly sliced
- ¼ of a medium yellow onion thinly sliced
- 10 oz grape and/or cherry tomatoes halved or sliced
- ½ 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 tablespoon 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!