Naan Pizza with Butternut Squash and Pesto
Naan Pizza with Butternut Squash and Pesto layers roasted tender butternut squash, fire-roasted diced tomatoes, gouda, and Parmesan atop garlic naan bread spread with fresh basil pesto. The baking melds savory cheeses with sweet roasted squash and herbaceous pesto, creating a flavorful pizza with a crisp golden crust. Fresh basil finish adds brightness to each slice.
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
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 595
% 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.