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Here is the Easy Summer Vegetable Pizzas Recipe

    Here is the Easy Summer Vegetable Pizzas Recipe

    Here is the Easy Summer Vegetable Pizzas Recipe: Your weeknight will be made better with this vegetable naan pizza. Or lunch. Or snack. Fontina cheese, Parmesan cheese, zucchini ribbons, and sweet 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.

    Top it with some greens, cherry tomatoes, and fresh herbs, and presto! You have pizza and salad all in one! The Indian flatbread known as naan has 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??? Yes, it’s true. Naan, miraculously similar to pre-cooked pizza dough, allows you to start putting together a delicious homemade pizza while the oven heats up.

    What is Naan:

    Naan is a type of flatbread that is created by mixing yeast, flour, water, and sometimes yogurt or milk. It’s softer than pita bread yet a little thicker. The traditional method of preparation involves baking in a hot clay oven called a tandoor, which causes the dough to rise unevenly. You can find it in many supermarkets, or you can make it at home with this recipe.

    About Easy Summer Vegetable Pizzas Recipe

    • PREP TIME – 10 mins
    • COOK TIME – 8 mins
    • TOTAL TIME – 18 mins
    • SERVINGS – 4 individual pizzas

    Ingredients requires for Summer Vegetable Pizzas Recipe

    • 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
    • 12 cherry tomatoes, halved
    • 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

    Method for Summer Vegetable Pizzas 

    1. Preheat the oven:

    Put a rack in the upper third of the oven and heat the oven to 500 degrees Fahrenheit.

    2. Cut the zucchini in lengthwise ribbons:

    Remove the skin from one side of the squash with a vegetable peeler, working your way down from the top. To get to the seeds, you need to peel away more ribbons. Flip the squash and continue the process. Discard the core.

    3. Warm the naan briefly:

    Place the naan breads in a single layer on a baking sheet with a rim. Spread 1 tablespoon of oil over the tops of each naan. Cook for 3–5 minutes. Remove from the oven.

    4. Top the pizzas:

    Grate half a cup of fontina cheese and 2 teaspoons of Parmesan and sprinkle on top of each naan. Sprinkle with several pepper slices and a handful of zucchini ribbons. Add some salt, pepper, and oil, then stir.

    5. Make the salad topper:

    Combine the arugula, basil, mint, and tomatoes in a bowl and toss with the olive oil. Season to taste with vinegar and additional salt and pepper. Mix it all up. After the pizzas have baked, you can use this salad to garnish them.

    6. Bake and serve the pizzas:

    Place the pizzas in the oven and bake for 5 to 6 minutes, or until the cheese melts. Take out and add a few drops of olive oil. Top with the salad and serve.

    Exactly how do you prepare zucchini ribbons?

    Ribbons of zucchini are ideal for this dish. Even though zucchini has a high water content, when baked the ribbons don’t “weep” like thicker slices might and they soften quickly when baked on the pizza. Choose young, tender squash, as larger specimens can be tough, watery, and seedy.
    A Y-shaped peeler works best for creating the ribbons. Take off a large section of the green peel, starting at the stem end and working your way down the vegetable. More ribbons should be shaved off until you reach the seeds in the middle. Flip it over and remove the remaining tape. Yellow and green zucchini add lots of color to your pizza.
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