Showcasing the best of summer veggies is what this Vegetable Pesto Flatbread Pizza is all about. Individual sized, homemade naan flatbread is the best platform for all that summer produce has to offer. Fresh charred corn, sweet cherry tomatoes, bell pepper and red onion, are just some of the veggies that can be used.
Summer is the best time for the bountiful amounts of delicious vegetables. There are so many flavors going on, from garlic-y pesto, to sweetness from the veggies and a mild onion bite, fresh basil along with the crust being so crispy and good.
A lovely sweet bite is achieved by charring the corn first. You don’t have to, but it brings out even more sweetness in the summer corn.
You’ll notice there is no tomato sauce on this pizza, I used homemade pesto instead which adds so much flavor. I switch off between using my Pistachio Pesto and Lemon Basil Pesto.
This flatbread is light because of the use of homemade naan bread. You will not be weighed down by doughy pizza which is not a good thing in the summer heat. If you love a crispy flatbread, naan makes the perfect vehicle for because it crisps up so well. It is both crispy and tender, not tough at all. Serve as a main dish or an appetizer.
You can use purchase naan bread, but making your own is so easy. There’s no yeast so you don’t have to wonder whether it’s going to be active or not and 1 less step and ingredient is always good in a recipe.
Summer vegetables like fresh corn, red onion, sweet peppers and cherry tomatoes along with delicious pesto top this naan flatbread pizza.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
For the dough:
1 cup (128 grams) all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
¼ cup (32 grams) plain yogurt, room temperature
1/4 teaspoon granulated sugar
1 ½ tablespoons vegetable oil
¼ to ⅓ cup (59 to 78 ml) water
For the toppings:
Basil or pistachio pesto
Fresh mozzarella cheese (room temperature melts easier)
Cherry tomatoes, sliced
Small sweet peppers or 1 bell pepper, sliced
1/2 red onion, thinly slices
1 corn cobb
Fresh basil leaves
Preheat oven to 500°F/260°C. If using store bought naan, skip this step: To a mixing bowl, add the flour, baking powder, baking soda and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, but you don't want it sticky. Turn the dough onto a floured surface and knead until the dough is soft and stretchy. Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven or microwave (without turning it on) or a warm space for 30 minutes until the dough has increased in size.
Divide the dough into 4 equal pieces. Heat a cast iron skillet over medium heat. Take 1 piece (cover the rest) and roll out until thin. Transfer to the hot pan and cook until the under-side starts to lightly brown and top bubbles. Turn and repeat. remove and set aside. Repeat with the other 3 pieces. Stand the corn cobb on its end and use a sharp knife to cut off the corn, starting half way down the cobb (this way they won’t fly all over), turn and repeat. Add to a hot frying pan and toss until lightly charred, remove and set aside.
Lay the naan pieces onto a large baking sheet. Brush the edges with olive oil. Spread an even layer of pesto over the dough pieces, leaving a little border. Evenly spread pieces of mozzarella, tomatoes, pepper slices, onion slices. Sprinkle with corn kernels. Place in the oven for 10-15 minutes until the crust is golden on the edges and the cheese is melted. Top with fresh basil and drizzle with olive oil before serving.
2 Comments on “Vegetable Pesto Flatbread Pizza”
This flatbread pizza is my kind of pizza. I loved the homemade naan because it turned out so soft and fluffy. This recipe is now on my bookmarks. YUM!
It has become my new summer weekend pizza meal 🙂