Make Ahead Or Build Your Own Vegetarian Naan Pizzas - RSC
May 15, 2018
"I often cook for members of Siggi’s family (a mixed group of vegetarians & carnivores), so I’m happy when I’m able to serve them something tasty that will please both dietary persuasions. I’m also esp fond of recipes that can be easily made ahead & then served fresh-from-the-oven as a generous vegetarian meal or as an appetizer for 6. These vegetarian pizzas can also be served as “Build Your Own” buffet fare. Several of the ingredients are convenience items & ample time has been allowed to prepare them & assemble the pizzas. ENJOY!"
- Serving Size: 1 (520.9 g)
- Calories 654.2
- Total Fat - 28.3 g
- Saturated Fat - 12.7 g
- Cholesterol - 55.4 mg
- Sodium - 1242.1 mg
- Total Carbohydrate - 65.4 g
- Dietary Fiber - 13 g
- Sugars - 12.1 g
- Protein - 40.1 g
- Calcium - 1102.2 mg
- Iron - 5.7 mg
- Vitamin C - 133.1 mg
- Thiamin - 0.6 mg
Preheat oven to 400F. In a bowl, combine both cheeses using your fingers to mix them gently so the mixture can be easily applied to the Naan bread. Set aside.
Spread a thin layer of basil pesto on both pieces of naan bread. Then sprinkle the cheese mixture over them so it is evenly applied to both pieces.
Now layer the rest of the topping ingredients in this order to both pieces of Naan bread: Spinach leaves, artichoke hearts, mushrooms, poblano peppers & onions (It’s best to put the veggies on in this order so the ones that need the most cooking are on top).
Lightly sprinkle both pizzas w/the Italian seasoning blend, garlic salt & black pepper to taste. Bake for 10-12 min.
Remove from oven & serve as 2, 4 or 6 portions = Your choice to make based on appetites being served or meal course you’ve chosen. Serve w/optional avocado & tomato slices, drizzled w/lemon juice & seasoned w/salt & pepper to taste.
Tips & Variations
- No special items are required.