Make Ahead Or Build Your Own Vegetarian Naan Pizzas - RSC

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 4-6 servings


  • 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

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Lightly sprinkle both pizzas w/the Italian seasoning blend, garlic salt & black pepper to taste. Bake for 10-12 min.

Step 5

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.