Vegetable Naan Pizza

I love…love…love…pizza!

What I don’t enjoy about pizza is the bad rap it has as a bad food to eat! Pizza is not bad, it’s what’s put on your pizza that makes it unhealthy.

You can’t top pizza with greasy pepperoni, loads of sausage, and over cheese it and expect it to be a health food.

Now…that pizza I just described is o.k. in moderation, but I want us to be able to eat pizza all the time and that’s why I created my Vegetable Naan Pizza.

This is really a simple, but flavorful pizza.

I simply spread Rondelle Cheese on the bottom of the crust, top with bell peppers, sun dried tomatoes and a pinch of spices.

Don’t forget the feta, goat cheese would also work wonderfully on this pizza.

I baked the pizza for about 12 minutes, then broiled it for a couple of minutes more.

 

When you remove the pizza from the oven, immediately top with fresh diced tomatoes, parmigiano reggiano cheese and basil.

Vegetable Naan Pizza

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2

Ingredients:

2 Stonefire Naan Flatbread
1/2 cup Rondele cheese
2 tablespoons parmigiano reggiano, grated
2 sun dried tomatoes in olive oil, diced
1/2 cup bell peppers, diced
1/2 cup feta cheese, crumbled
1 Roma tomato, seeded, diced
pinch of oregano
pinch of black pepper
pinch of crushed red pepper flakes
extra virgin olive oil
basil to garnish

Directions:

Preheat oven to 400 degrees.

Spread Rondele cheese on both Naan breads, leave about a 1 inch border.  Top with peppers, sun dried tomatoes and feta cheese.

Add a pinch of oregano, black pepper and crushed red pepper flakes.

Drizzle with a little olive oil.

Bake pizza for 12 minutes, turn oven to broil and broil for about 2 minutes. Remove from oven, top with parmigiano reggiano cheese, fresh diced tomatoes and basil.

Enjoy!