Ricotta Pesto Summer Vegetable Naan Pizza.
Prep time.
10 min.
Cook time.
10 min.
The perfect companion for summer al fresco dining, this quick and easy recipe is a fresh, mouth-watering appetizer or dinner idea that takes less than 20 minutes to pull together. With Stonefire® Whole Grain Naan as the canvas, try experimenting with your favorite grilled vegetables to bring out the authentic stone-oven-fired taste every time you come back to this simple pizza recipe.
Ingredients.
1 Package Stonefire® Whole Grain Naan2 Tbsp fat free or skim milk ricotta cheese2 Tbsp pesto sauce1.5 cups of assorted chopped grilled vegetables—red onions, zucchini, eggplant, corn, tomatoes1 Tbsp olive oilSalt and freshly ground pepperGarnish:½ a lemon, squeezedFresh basilZucchini ribbons (optional).
Directions.
Preheat oven to 450°F, or Grill to Medium high heatRemove naan from packaging and place on a large baking sheet with parchment paperBake or grill naan for 5 min or until slightly golden (if grilling, rotate while cooking)Cut vegetables, season with salt, pepper and olive oil, and cook on a grill pan or grill until slightly charred (about 4 min, rotating sides)Mix ricotta cheese and pesto in a small bowl. Set aside.Remove warmed naan from the oven, spread the ricotta pesto sauce over naan, arrange vegetables evenly on top, add zucchini ribbons (use a vegetable peeler to make ribbons)Bake for an additional 3-4 min the center of preheated oven and naan is crispy to your liking.Remove from oven. Garnish with fresh basil, a squeeze of lemon and season to taste. Serve warm.
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