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Easy Summer Vegetable Pizzas
Easy Summer Vegetable Pizzas
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Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Easy and quick flatbread pizza featuring naan loaded with fresh veggies and herbs. Get creative with your toppings!
Ingredients:
  • 12 cherry tomatoes, halved
  • 4 individual baked naan, store-bought or homemade
  • 5 tablespoons olive oil + more for drizzling
  • 2 small green or yellow zucchini
  • 1 sweet red pepper, halved, seeded, and sliced into thin strips
  • 2 ounces grated Parmesan cheese (about 1/2 cup)
  • 8 ounces fontina cheese, grated (2 cups loosely packed)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 large handfuls of arugula
  • 1 small handful fresh basil leaves, torn into pieces
  • 1 small handful fresh mint leaves, torn into pieces
  • 2 to 3 teaspoons red wine vinegar
Instructions:
  • Preheat the oven to 500°F by placing a rack on the upper shelf.
  • Create zucchini ribbons: Use a vegetable peeler to peel the zucchini lengthwise from stem to bottom, discarding the outer skin. Repeat on the other side until you reach the seeds, then discard the core.
  • Quickly warm the naan: Place the naan loaves on a baking sheet and brush each with 1 tablespoon of oil. Bake for 3 to 5 minutes, then take out of the oven.
  • Assemble the pizzas: Spread each piece of naan with a generous sprinkling of 2 tablespoons of Parmesan and 1/2 cup of grated fontina cheese. Layer with 6 to 7 zucchini ribbons, a handful of pepper slices, and a dash of salt and pepper. Finish with a drizzle of oil for added flavor.
  • Prepare the salad topper by combining arugula, basil, mint, and tomatoes in a bowl. Drizzle with 1 tablespoon of oil, sprinkle with vinegar, salt, and pepper to taste. Toss well to combine. Set aside to top the pizzas after baking.
  • Bake the pizzas in the oven for 5 to 6 minutes, until the cheese melts. Drizzle with a little more olive oil, top with the salad, and serve.

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