So I was pretty sure I knew how to say the word “Naan,” but just to be completely positive, I ran it through the Google audible word pronunciation assister {I’m sure this is the technically term for what it’s called… 😉}. Sure enough, I was correct! You can never been too sure about these things, and I really didn’t want to be mispronouncing something that was going to live on my site. Oh the horror. Technology can be downright helpful at times, RIGHT? Moving right along. These oven baked flatbreads make the most perfect individual and yummy pizzas. This Veggie Naan Pizza is delightful on so many different levels.
Store-bought Naan makes putting this pizza together a breeze, while the toppings are endlessly customizable so everyone gets exactly what they want. A definite all-around win, especially with picky kiddos in the family. You really can’t go wrong any way you slice it…. Total pun intended (get it, sliced pizza…). Although you don’t have to literally slice it. You could roll it up, fold it over NYC-style, or simple pick up the entire thing and devour it whole {go you, because that doesn’t sound like a super easy task}.
What you’ll need to make this veggie Naan pizza:
Store-bought Naan bread {I use Trader Joe’s garlic naan and love it, but if you don’t live near a TJ’s, this Seattle’s international brand from Walmart is super similar}
Basil pesto {homemade or store-bought, I love this brand of pesto, or if you want a vegan brand, this basil pesto would work!)
Mozzarella and feta cheeses {plant-based cheeses will do fine as a vegan substitute, such as Miyokos}
Chopped white onions
Chopped garlic
Sliced tomatoes
Micro-greens
Directions
To make this veggie Naan pizza, assembly is super simple: line up the number of Naan pizzas you want to make, either on a cookie sheet or an oven-safe cooling rack. I used a cooling rack because I prefer the bottom of my pizza to be slightly crispy. You can use the cookie sheet if you don’t care for the crispier crust! Using a butter knife, spread a medium-sized amount of basil pesto onto each pizza. (Alternatively, if you have picky non-basil-pesto eaters, you could simply drizzle a little extra virgin olive oil over the naan, and top with cheese. Red sauce also works if kiddos prefer traditional pizza flavors.)
After the application of the basil pesto, spoon a little bit of chopped garlic on top, followed by the chopped onions. Add your mozzarella cheese, and then the sliced tomatoes. Pop it in the oven for 10 minutes at 400°, and when you remove it, sprinkle your feta cheese plus micro-greens on top. This combination of a hot-from-the-oven pizza plus cold feta & greens is simply delightful. Now I hesitated to put actual measurements beside each ingredient, because this is your pizza and you should put as much or as little of each ingredient on it as you prefer! Everything is to taste, as pizza should be. As a guideline though, I put exactly what I did on my veggie naan pizza below.
Customize It!
Again, feel free to customize to your hearts content! I had mushrooms in the refrigerator, and completely forgot to put them on there. They would’ve been delicious, and next time I plan to add them. So really, whatever you have in your fridge, you can experiment with. You can make this a carnivores delight as well, adding pepperoni, sausage, ground beef, bacon, or ham. You can also make this entirely vegan with plant based cheese and a vegan naan recipe, like this one from Minimalist Baker .
As always, tag me if you make it! -> #HHBBAKES
XO,
Heather
Other Favorite Dinner Recipes
Meat Lovers Crock-pot Chili with Sweet Cornbread
Vegetarian Garlic Naan Personal Pizzas
Ingredients
- Garlic Naan Bread, store bought (or homemade / vegan if you prefer)
- 1 ½ tablespoon basil pesto, store bought (or homemade / vegan if you prefer)
- ¼ cup mozzarella cheese (dairy or plant based)
- ½ tablespoon chopped garlic
- 1 tablespoon chopped white onion
- Sliced tomato, to taste
- 2 tablespoon feta cheese (dairy or plant based)
- Micro-greens, to taste
Instructions
- Preheat oven to 400°. Place naan bread on cookie sheet or oven proof cooling rack.
- Spread basil pesto over naan.
- Spoon garlic and chopped onions evenly over pizza.
- Sprinkle mozzarella onto pizza.
- Bake for 10 minutes or until pizza is fulled heated through and cheese is melted. Edges should be slightly golden.
- Top warm pizza with feta and micro-greens. Serve immediately and enjoy! Should there be any leftovers, store covered in the refrigerator for up to two days.
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