Simple Pizzas with Summer Vegetables

Naan flatbread pizzas are fast, simple, and done in about 20 minutes. This version has plenty of fresh vegetables and herbs already included, but you may customize it with whatever you choose. Anything is possible.

You won’t be able to stop thinking about this weeknight vegetable naan pizza. …or a midday meal. As a snack.

Fontina cheese, Parmesan cheese, zucchini ribbons, and delicious red pepper slices are the building blocks here.

The pizza is done when it’s crisp around the edges and chewy in the middle when taken out of the oven. You may finish it up with some greens, cherry tomatoes, and herbs. You can have both pizza and salad at the same time!

The Indian flatbread known as naan possesses the ideal chewiness of good pizza dough and is the perfect vehicle for pizza. In less than twenty minutes, it may be made into individual pizzas.

What??? The answer is yes. Naan, which is surprisingly identical to pre-cooked pizza dough, allows you to start putting together a delicious homemade pizza as the oven heats up.

Naan, you ask?
Naan is a type of flatbread that is baked using a mixture of flour, yeast, and water (and sometimes yogurt or milk). It has a softer texture and is slightly thicker than pita bread.

It is traditionally baked in a tandoor, a type of heated clay oven, and takes on an uneven shape as it bakes. It’s sold in most supermarkets and can also be made at home with this recipe.

How Do You Make Zoodles?

Ribbons of zucchini are ideal for this dish. Despite the high water content of zucchini, the ribbons do not “weep” when baked in the same way that larger slices may and soften quickly when baked on the pizza.

Try to find baby zucchini instead of huge, mature squash, as the latter tend to be rough, watery, and seedy. A Y-shaped peeler works well for creating the ribbons.

Beginning at the stem end, cut a wide swath lengthwise through the outer green peel. Keep peeling away ribbons until you reach the kernels deep within. Flip it over and remove the remaining tape.

Zucchini slices, both yellow and green, give your pizza a vibrant appearance.

How about some salad on the side with this pizza?

Arugula’s somewhat peppery flavor stands out against the sweet peppers and creamy, melty fontina, which is why I enjoy it so much on this pizza. Spinach, Bibb, butter, and Boston lettuce are all good alternatives, as is a combination of baby lettuces.

Extra Pizza Concepts
The pizzas’ potential is endless. You can make them as a snack for one person at a time, or you can use whatever ingredients strike your fancy. But don’t stop here; there are many more recipes linked down below! You can create anything you can imagine. Also, extremely quickly.

Simple Pizzas with Summer Vegetables

THE ORIENTATION STAGE                             10 mins
TIME TO COOK                                                    8 mins
SUM OF TIME                                                      18 mins
SERVINGS                                                             4 separate pies


  • Naan, either purchased or baked at home for four people.
  • Extra olive oil for drizzling, plus 5 tablespoons
  • 2 little yellow or green zucchini
  • 1 red bell pepper, cut in half, seeded, and sliced thinly into strips
  • 1/2 cup (about 2 ounces) of grated Parmesan cheese.
  • Fontina cheese, grated to 8 ounces (2 cups unpacked)
  • Salt, 1/2 teaspoon
  • Black pepper, 1/8 teaspoon
  • Two generous bowls of arugula
  • Toss in 12 halved cherry tomatoes
  • A handful of fresh basil leaves, torn
  • Tear up 1 small handful of fresh mint leaves.
  • Red wine vinegar, 2 to 3 tablespoons


  • Put a rack in the upper third of the oven and preheat it to 500 degrees Fahrenheit.
  • To make ribbons of zucchini, peel one side of the squash starting at its stem and working your way to its bottom with a vegetable peeler. To get to the seeds, you’ll need to peel away more ribbons. Repeat on the other side of the squash. Chuck the center out.
  • Briefly reheat the naan:
  • Spread the naan out on a baking sheet with a lip. Lightly oil the tops of the naan breads. Put in the oven for 3–5 minutes. Take out of the stove.
  • Pizza toppings:
  • Parmesan cheese (about 2 tablespoons) and fontina cheese (about 1/2 cup) are sprinkled on top of each naan. Sprinkle with several pepper slices and a handful of zucchini ribbons. Douse with oil and season with salt and pepper.
  • Produce the salad garnish:
  • Mix 1 tablespoon of oil with the arugula, basil, mint, and tomatoes in a bowl. Season to taste with vinegar and more salt and pepper. Mix it all up. The pizzas will be baked before the salad is added.


Put the pizzas in the oven for 5 to 6 minutes, or until the cheese melts, and then remove and serve. Take out and dress with a few drops of olive oil. Sprinkle the salad on top and serve.