Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach

This easy, veggie-packed Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach gets a punch of flavor from prepared pesto — and is super easy to make using naan bread as the crust!

I cooked dinner early tonight because the savage beasts — I’m sorry, scratch that; I meant to say: My darling children — were s-t-a-r-v-i-n-g. So, that allows a little more time to share this Meatless Monday recipe on a Monday this week. How novel!

I’ve been on a naan pizza kick lately, and tonight’s vegetarian version was inspired by the cherry tomatoes currently overtaking my garden: Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach. (Hold the mushrooms on High School Guy’s, thankyouverymuch…)

These were luckily a hit and the beasts have been soothed… for the moment. Hopefully things will work out just as well when you try out this easy vegetarian naan pizza recipe on your own zoo. 😉

Looking for more vegetarian recipes? Take a few minutes to browse through the Meatless Monday category for additional dinner ideas.

Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach

Ingredients

8 oz mushrooms, thickly sliced
One pint cherry or grape tomatoes, halved
2 Tbsp olive oil
Sea salt, to taste
1/4 tsp crushed red pepper
1/2 tsp basil
4 pieces plain naan (I used Specially Selected naan from ALDI; Stonefire or similar would also work well)
1/2 cup prepared pesto
8 oz fresh mozzarella, sliced
Handful of fresh spinach

Directions

Preheat oven to 400 degrees and arrange tomatoes and mushrooms in a single layer on a rimmed baking sheet. Drizzle veggies with olive oil and season with sea salt, crushed red pepper, and basil, then toss lightly to coat. Roast at 400 degrees for 15 minutes, then remove from oven.

Place naan on two baking sheets, then bake at 400 degrees for three minutes to brown slightly. Remove from oven and spread pesto on each piece of naan, then top with sliced mozzarella, spinach, and the cooked mushroom/tomato mixture.

Bake at 400 degrees for another 15-17 minutes or until cheese is melted and bubbling, switching trays between oven racks halfway through. Slice and serve hot.

Note: I cooked my naan pizzas for 20 minutes after pre-browning, and you can see that they got slightly over-browned — so I’d go a few minutes less next time.

Pesto Pizza Packs a Punch!

You don’t need a lot of seasoning here because the garlicky pesto stars in this easy vegetarian naan pizza recipe, while the roasted tomatoes provide a somewhat sweeter counterpoint. Serve the rest of your bag of spinach as a side salad and you have yourself a complete easy weeknight dinner, on the table in under 40 minutes.

If you’re in a super hurry, you can even skip pre-roasting the tomatoes and mushrooms — but it really does add an extra punch of flavor!

Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach, printable recipe

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5 from 2 votes

Naan Pesto Pizza with Roasted Tomatoes, Mushrooms, and Spinach

You don't need a lot of seasoning here because the garlicky pesto stars in this vegetarian naan pizza recipe -- while the roasted tomatoes provide a somewhat sweeter counterpoint. Serve the rest of your bag of spinach as a side salad and you have yourself a complete easy weeknight dinner, on the table in under 40 minutes.

Course dinner

Total Time 40 minutes

Servings 4

Author Rachel Singer

Ingredients

• 8 oz mushrooms, thickly sliced
• One pint cherry or grape tomatoes, halved
• 2 Tbsp olive oil
• Sea salt, to taste
• 1/4 tsp crushed red pepper
• 1/2 tsp basil
• 4 pieces plain naan (I used Specially Selected naan from ALDI; Stonefire or similar would also work well)
• 1/2 cup prepared pesto
• 8 oz fresh mozzarella, sliced
• Handful of fresh spinach

Instructions

• Preheat oven to 400 degrees and arrange tomatoes and mushrooms in a single layer on a rimmed baking sheet. Drizzle veggies with olive oil and season with sea salt, crushed red pepper, and basil, then toss lightly to coat. Roast at 400 degrees for 15 minutes, then remove from oven.
• Place naan on two baking sheets, then bake at 400 degrees for three minutes to brown slightly. Remove from oven and spread pesto on each piece of naan, then top with sliced mozzarella, spinach, and the cooked mushroom/tomato mixture. 
• Bake at 400 degrees for another 15-17 minutes or until cheese is melted and bubbling, switching trays between oven racks halfway through. Slice and serve hot.

Notes

I cooked my naan pizzas for 20 minutes after pre-browning, and you can see that they got slightly over-browned -- so I'd go a few minutes less next time.

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