Roasted Veggie Naan Pizza with Arugula and Balsamic
Crispy naan flatbread topped with roasted cherry tomatoes, mushrooms, and caramelized red onion, layered with ricotta and melted mozzarella-parmesan blend, then finished with fresh peppery arugula and balsamic glaze for a quick, vegetarian pizza that balances earthy roasted vegetables with tangy cheese.
Ingredients
- 8 ounce cherry tomatoes, cleaned and sliced
- 8 ounce baby bella mushrooms, cleaned and sliced
- 1 red onion, peeled and cut into wedges
- 1 tablespoon extra-virgin olive oil
- 3 clove garlic
- 1 teaspoon herbes de provence
- salt(optional)
- ground black pepper(optional)
- 4 naan flatbreadpita bread or focaccia1:1flatbread
same cooking time applies
- ¼ cup pizza sauce
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 3 cup fresh arugula
- balsamic glaze(optional)
Instructions
- 1
Preheat oven to 375°F (375°F).
- 2
Clean and slice cherry tomatoes and baby bella mushrooms, place in a medium bowl.
- 3
Peel red onion, cut into wedges, and add to bowl with tomatoes and mushrooms.
- 4
Drizzle vegetables with olive oil and toss to coat. Add garlic, herbes de provence, salt, and pepper. Toss well.
- 5
Transfer seasoned vegetables to a shallow baking pan, spread evenly, and roast for 15 minutes.
- 6
While vegetables roast, combine shredded mozzarella and parmesan cheese in a small bowl and set aside.
- 7
Spread naan with pizza sauce, then ricotta cheese. Alternatively, mix pizza sauce and ricotta together before spreading.
- 8
Top ricotta with roasted vegetables and a sprinkling of the mozzarella-parmesan mixture.
- 9
Place pizzas on a baking sheet and bake for 10 minutes or until cheese has melted.
- 10
Remove from oven and cool slightly, then top with fresh arugula and drizzle with balsamic glaze.
- 11
Slice and serve.
Tips
Mix pizza sauce and ricotta together before spreading if you prefer a more uniform base layer.
Watch naan closely during final bake to prevent over-browning while waiting for cheese to melt completely.
Good to Know
Leftover pizza refrigerate up to 3 days in an airtight container. Reheat in oven at 350°F until warmed through.
Roast vegetables up to 4 hours ahead. Assemble pizzas just before baking for best texture.
Serve warm immediately after adding arugula and balsamic glaze. Cut into slices with pizza wheel or sharp knife.
Common Mistakes
Do not skip cooling vegetables before topping to avoid making naan soggy or causing toppings to slide off during baking.
Do not spread ricotta too thick or it will not cook through evenly in 10 minutes.
Do not add arugula before baking or it will wilt excessively and lose its peppery bite.
Substitutions
Dairy-Free Swaps
General Alternatives
same cooking time applies