Try this flavorful and nutritious roasted vegetable naan pizza recipe.
- 3 cloves garlic minced
- 3 tablespoons olive oil
- 1 red onion
- 2 bell peppers (i used one red and one green)
- 8 ounces mushrooms (i used baby bellas)
- 1 teaspoon basil (dried or fresh)
- 1 teaspoon thyme (dried or fresh)
- 4 naan breads you can also use pita
- 1 cup pizza sauce (or sub a few tablespoons olive oil)
- 1 cup shredded mozzarella
- 4 ounces goat cheese
- balsamic glaze for serving
- Carbohydrate 6.09891788674 g
- Cholesterol 58.684123249 mg
- Fat 20.0636376941255 g
- Fiber 0.546250009536743 g
- Protein 20.41424708498 g
- Saturated Fat 11.9500985727589 g
- Serving Size 1 1 pizza (176g)
- Sodium 498.761168965022 mg
- Sugar 5.55266787720326 g
- Trans Fat 1.02652271903339 g
- Calories 286 calories
Step-by-step
- Begin by chopping the onion, peppers, and mushrooms into bite sized chunks. Throw them into a bowl with the herbs, garlic, and olive oil. Toss until combined and spread out onto two baking sheets. Be sure to not overcrowd the veggies or they won't roast properly.
- Bake the veggies in a preheated 450 degree F oven for about 20 minutes, shaking the pans at least once in the middle of baking.
- Spread the pizza sauce (if using) evenly onto the naan breads. Top each pizza with mozzarella, reserving a handful. Top with roasted veggies, crumble the goat cheese over the veggies, and top with a sprinkling of the remaining mozzarella.
- Bake on a baking sheet or pizza stone at 450 degrees F for 7-9 minutes or until golden brown. Serve immediately, drizzled with balsamic glaze.
Using fresh vegetables instead of pre-cooked or jarred toppings fundamentally alters the moisture dynamics of flatbread pizzas, requiring careful temperature management to prevent a soggy crust. Raw mushrooms and bell peppers release significant internal water during the initial twenty minutes at 450 degrees Fahrenheit, which will boil the flatbread rather than roast it if the baking sheets are overcrowded. Spreading the produce across two distinct baking pans allows steam to escape efficiently while the olive oil facilitates direct thermal contact with the hot metal surface.
- Chop the red onion, bell peppers, and baby bella mushrooms into uniform bite-sized chunks so they lose moisture and caramelize at the exact same rate in the oven.
- Shake the baking sheets at least once midway through the twenty-minute roast to redistribute accumulated vegetable juices and encourage even browning across all surfaces.
- Reserve a small handful of shredded mozzarella to scatter over the goat cheese during the final assemble phase, which anchors the toppings to the crust during the secondary seven to nine minute bake at 450 degrees Fahrenheit.
Home cooks frequently ruin this preparation by applying wet pizza sauce too thickly or failing to roast the vegetables completely beforehand, both of which introduce excess liquid that prevents the naan from turning golden brown and crisp. Finish the hot flatbread immediately with a zig-zag drizzle of balsamic glaze to provide a sharp acidic contrast to the rich dairy and concentrated vegetable sugars.
