- Two whole wheat naan flatbreads (I used Stonefire)
- 1 tablespoon olive oil, plus more for drizzling
- Suggested toppings:
- Wilted spinach
- Halved grape tomatoes (yellow or red)
- Thinly sliced red onion
- Chopped sundried tomatoes
- Sliced kalamata olives
- Herbs (like basil, thyme, or oregano)
- Sliced chicken sausage
- Sliced mozzarella (or goat cheese, or grated fontina)
- Salt and pepper
DIRECTIONS SHOW STEP-BY-STEP
These are so incredibly easy to make, and it’s entirely up to you what you decide to add onto them. For the pizzas pictured, I added spinach, yellow grape tomatoes, basil, and mozzarella on all of them, and red onions, sundried tomatoes, and olives on half. Feel free to add whatever strikes your fancy.
Preheat the oven to 450 F.
Place the naans on a baking sheet. Brush each with olive oil. Top with your desired toppings – start with the veggies and herbs, then add sausage if desired, then end with cheese. Season with salt and pepper.
Bake for 8 to 10 minutes or until the cheese is melted and the naan is golden and crisp around the edges. Drizzle with olive oil and topped with additional chopped herbs if desired. Cut into pieces and serve.
GLUTEN-FREE VARIATION: Glutino makes individual frozen gluten-free pizza crusts. Follow the same instructions using one of those, though you may have to add on some additional cooking time.