Summer Veggie Pizza on Naan

As the summer sun graces us with its warmth and the gardens burst into life with a colorful array of vegetables, it’s the perfect time to explore new and exciting dishes that capture the essence of the season. One such dish that embodies the vibrancy and freshness of summer is the delightful Summer Veggie Naan Pizza. This versatile meal solution is not only quick to prepare but also allows for endless customization, making it ideal for family dinners, gatherings, or a light lunch enjoyed on a sunny patio.

Embrace the flavors of summer with this delightful Summer Veggie Naan Pizza recipe! Perfect for family meals or sunny lunches, this dish features a crispy naan base topped with fresh seasonal vegetables like cherry tomatoes, zucchini, and bell peppers. Quick to prepare and easily customizable, this pizza is a nutritious choice packed with flavor and vibrant colors. Elevate your dining experience with a touch of ricotta cheese and a drizzle of balsamic glaze for a delicious finish!

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Ingredients

4 pieces of naan bread

1 cup cherry tomatoes, halved

1 medium zucchini, thinly sliced

1 medium bell pepper, sliced (any color)

1 small red onion, thinly sliced

1 cup baby spinach leaves

1 cup fresh mozzarella cheese, shredded

½ cup ricotta cheese

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

Fresh basil leaves for garnish (optional)

Balsamic glaze for drizzling (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).

Prepare the Veggies: In a medium bowl, toss the cherry tomatoes, zucchini, bell pepper, and red onion with olive oil, oregano, garlic powder, salt, and pepper until well coated.

Bake the Veggies: Spread the seasoned veggies evenly on a baking sheet and roast in the preheated oven for 15 minutes, or until the vegetables are tender and slightly caramelized.

Assemble the Pizzas: While the veggies are roasting, lay the naan breads on a baking sheet. Spread a generous dollop of ricotta cheese on each naan. Then, sprinkle the shredded mozzarella over the ricotta.

Add the Roasted Veggies: Once the veggies are done roasting, remove them from the oven and top each naan with an even layer of the roasted vegetable mixture. Lastly, add a handful of fresh baby spinach on top of each.

Bake the Pizzas: Place the baking sheet with the assembled naan pizzas in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly, and the naan edges are crispy.

Garnish and Serve: Remove the pizzas from the oven and let cool slightly. If desired, drizzle with balsamic glaze and scatter fresh basil leaves on top before slicing.

Enjoy your delightful Summer Veggie Naan Pizza warm and fresh!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4