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Roasted Vegetable Naan Flatbread Pizza

A delicious and healthy alternative to traditional pizza, featuring fresh roasted vegetables atop crispy naan bread and creamy hummus.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Healthy, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium zucchini, sliced 1/4 inch thick
  • 1 medium yellow squash, sliced 1/4 inch thick
  • 1 piece red bell pepper, thinly sliced
  • 1 piece orange bell pepper, thinly sliced
  • 1 pint grape tomatoes or cherry tomatoes, halved
Pizza Base
  • 2 pieces naan breads
Condiments
  • 1/2 cup hummus
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon chopped parsley
Seasonings
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 425 degrees F.
  2. On a sheet pan, toss the zucchini and yellow squash with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the vegetables into a single layer.
  3. On another sheet pan, toss the peppers and tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Make sure to spread them into a single layer with the tomatoes arranged cut side up.
Roasting
  1. Roast both sets of vegetables in the oven until they are golden and browned at the edges, about 20-25 minutes. Make sure to flip over the zucchini and squash halfway through roasting for even cooking.
Assembly
  1. To warm the naan, place it directly on the rack in the oven for about 2 minutes per side.
  2. Assemble the flatbreads by spreading a generous amount of hummus over each naan, leaving a 1-inch border at the edges.
  3. Top the hummus with the roasted vegetables.
  4. Finish off the flatbreads by sprinkling crumbled feta cheese and chopped parsley on top.

Notes

Consider slicing the pizza into smaller squares for appetizers or serve with a side salad for a balanced meal. You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.