Naan Pizza with Butternut Squash and Pesto
User Reviews
5
Naan Pizza with Butternut Squash and Pesto
Description
This recipe transforms soft garlic naan into a flavorful pizza base topped with roasted butternut squash cubes and drained fire-roasted diced tomatoes. The squash is seasoned with olive oil and sea salt then roasted until tender, bringing out its natural sweetness. Freshly made pesto from basil, garlic, pine nuts, Parmesan, and olive oil adds an herbaceous and slightly nutty flavor.
On the naan, shredded gouda is sprinkled first, leaving a small border around the edges, followed by the roasted squash pieces and diced tomatoes. Drops of pesto are distributed evenly before a final sprinkle of grated Parmesan. Baking at 400°F enables the naan edges to crisp up and the cheese to melt, creating contrasting textures from soft bread to bubbly cheese and tender vegetables.
Garnished with fresh basil leaves, the naan pizzas serve well as a main dish or a hearty snack with a balance of sweet, savory, and fresh herbal notes. The use of readily available ingredients and a straightforward assembly makes this a practical recipe for a flavorful homemade pizza experience.
Ingredients
Naan Pizza
- ½ cup gouda cheese shredded
- 1 diced tomatoes fire roasted, drained, 14.5 ounce can
- ¼ cup pesto use recipe below
- ½ cup Parmesan Cheese grated
- 3 pieces Garlic Naan
- 1-2 Tablespoons basil for garnish, fresh
Butternut Squash
- 2 cups butternut squash ¼ - ½ inch cubes, peeled and chopped
- 1 ½ teaspoons olive oil
- salt sea salt
Pesto
- 1 cup basil fresh leaves
- 1 clove garlic
- 2 Tablespoons pine nuts
- ½ cup Parmesan Cheese grated
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 400°F.
- Spread chopped butternut squash on a baking dish. Toss with 1 teaspoon oil and sprinkle with sea salt. Bake for 20-25 minutes or until squash is tender.
- While squash is roasting, make pesto by blending together basil, garlic, pine nuts, parmesan and olive oil until relatively smooth.
- Place 3 pieces of naan bread on a baking sheet. Sprinkle gouda over naan, leaving a 1/4-inch border. Top with roasted squash and diced tomatoes. Using a teaspoon, drop pesto over naan pizzas. Sprinkle each with parmesan.
- Bake at 400°F for 20 minutes or until edges of the naan are lightly browned and cheese has melted. Top with fresh basil and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 595kcal | 30% |
| Carbohydrates | 63g | 21% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Sodium | 1494mg | 62% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
