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.

A closeup of a slice of vegetable pesto flatbread pizza showing the cherry tomatoes, red onion, corn, peppers, pesto and fresh basil

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.

Holding a slice of the flatbread pizza

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 Mediterranean Basil Pesto (you can click on the text for the recipe links).

Vegetale pesto flatbread pizza cut into 3 slices on a board with cherry tomatoes on the vine

This flatbread is light because of the use of 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.

2 pieces of naan bread on a serving platter

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.

More Pizza Recipes:

If you’ve made this Vegetable Pesto Flatbread Pizza, leave a comment or question below. I love to hear from my readers.

Yield: 4

Vegetable Pesto Flatbread Pizza

Flatbread naan made into pizza and sliced

Summer vegetables like fresh corn, red onion, sweet peppers and cherry tomatoes along with delicious pesto top this naan flatbread pizza.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 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
  • Olive oil

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 334Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 10mgSodium 318mgCarbohydrates 34gFiber 2gSugar 3gProtein 8g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.