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Veggie Naan Bread Pizza with tomatoes, corn and zucchini on the side
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5 from 5 votes

Veggie Naan Bread Pizza with Pesto

Veggie Naan Bread Pizza with Pesto is the perfect simple appetizer or light summer dinner. Made with pre-made naan bread, this crispy pizza comes together in less than 10 minutes and uses the best summer produce! 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 2
Calories: 786kcal
Author: Lynne Kenton

Equipment

  • 1 Cookie Sheet
  • 1 Saute Pan
  • 1 Pizza Slicer

Ingredients

  • 2 Premade Naan Breads
  • Extra Virgin Olive Oil
  • ½ cup Pesto
  • ¼ cup Whole Milk Ricotta Cheese
  • 2 cups Mixed Vegetables Zuchinni, Tomatoes and Corn Used
  • ¼ cup Basil Sliced
  • 1 Rosemary Sprig
  • Salt & Pepper

Instructions

  • Preheat oven to 400 degrees. Bake naan bread directly on stove grates for 3 minutes. Remove from oven and place on a baking sheet.
  • Add Extra Virgin Olive Oil to a saute pan over medium high heat. Add tomatoes, corn and zucchini. Season with salt and pepper. Cook for 4 minutes until tender.
  • Spray crust of naan bread with Extra Virgin Olive Oil. Sprinkle crust with chopped rosemary.
  • Spread pesto on top of naan bread. Spoon ricotta over top of pesto. Add vegetables.
  • Cook for 5-8 minutes until ricotta begins to melt and crust browns.
  • Sprinkle with fresh basil. Serve hot or cold.

Nutrition

Serving: 2g | Calories: 786kcal | Carbohydrates: 90g | Protein: 22g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 1.538mg | Potassium: 427mg | Fiber: 10g | Sugar: 6g | Vitamin A: 10.788IU | Vitamin C: 19mg | Calcium: 294mg | Iron: 2mg