Naan Pizza with Butternut Squash and Pesto
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Published Nov 13, 2019, Updated Jan 23, 2023
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Naan pizza topped with roasted butternut squash, pesto and gouda cheese. It makes for an easy vegetarian weeknight meal or an impressive party appetizer.
We don’t make homemade pizza often so when we do it feels like a real treat! Whether you’re having a pizza night at home or want to make a simple yet delicious appetizer to share with friends, this is a great naan pizza recipe that’s perfect for fall when butternut squash is in season.
What is Naan Made Of?
As you’ll notice, we’re using naan instead of a traditional pizza crust for this recipe. If you’re unfamiliar, naan is a traditional bread served with Indian food. It’s made out of white or wheat flour and mixed with yeast, salt and water. While it is a flatbread you actually do let it rise for a few hours and then flatten and cook. I usually just buy mine from the grocery store, but if you want to take a stab at making your own, it doesn’t seem too complicated! And here’s a recipe for gluten-free naan if that’s of interest.
Fun fact, naan means bread so you don’t have to say naan bread, otherwise you’re saying bread bread!
How to Make Easy Naan Pizza
Making homemade pizza isn’t that hard to begin with, but when you use naan bread in place of dough, this recipe gets exponentially easier!
For this particular recipe start by roasting the butternut squash on a baking sheet until the squash is tender. While the squash is roasting make your homemade pesto by blending the basil, garlic, pine nuts, parmesan and olive oil until the mixture is relatively smooth.
Place the naan on a baking sheet. Sprinkle the shredded gouda over the naan leaving a border around the edge. Top with the roasted squash and diced tomatoes. Using a teaspoon, drop pesto over the naan pizzas and top with a sprinkle of parmesan. Bake for 20 minutes or until cheese is melted and the edges of the naan are lightly browned. Top with fresh basil and enjoy!
And just like that, you’ve got a fancy, filling, vegetarian pizza to enjoy. This might have to be our new Friday night tradition…
Variations & Swaps
The best part about this recipe? It’s delicious as written, but it’s completely customizable! Rather have a different pizza sauce? Swap in tomato sauce for the pesto. Like different vegetables? Use your faves! Not a fan of gouda? Use mozzarella cheese. Want some bonus protein? Make a chicken naan pizza by adding shredded chicken. Seriously, swap in your favorite ingredients and make this recipe your own.
What to Serve With Naan Pizza
These little pizzas are hearty on their own, but if you want to serve it up as an appetizer or side, here are some ideas to serve it with!
Are You a Pizza Fan? Here are More Pizza Recipes to Try
- Cloud Bread Pizza
- Low-Carb Eggplant Pizza
- Portobello Pizzas
- Cauliflower Pizza
- Mini Pizza Bites
- Easy Blender Pizza Sauce
- Pizza Trail Mix
- Easy Tortilla Pizzas
- Vegan Tortilla Pizzas
- Zucchini Pizza Bites
- Protein Pizza
Naan Pizza with Butternut Squash and Pesto
Ingredients
Naan Pizza
- ½ cup shredded Gouda cheese
- 1 14.5 ounce can fire roasted diced tomatoes, drained
- ¼ cup pesto, use recipe below
- ½ cup grated Parmesan cheese
- 3 pieces of garlic naan
- 1-2 Tablespoons fresh basil, for garnish
Butternut Squash
- 2 cups peeled and chopped butternut squash, ¼ – ½ inch cubes
- 1 ½ teaspoons olive oil
- sea salt
Pesto
- 1 cup fresh basil leaves
- 1 clove garlic
- 2 Tablespoons pine nuts
- ½ cup grated parmesan
- 2 Tablespoons olive oil
Instructions
- Preheat oven to 400°F.
- Spread chopped butternut squash on a baking dish. Toss with 1 teaspoon oil and sprinkle with sea salt. Bake for 20-25 minutes or until squash is tender.
- While squash is roasting, make pesto by blending together basil, garlic, pine nuts, parmesan and olive oil until relatively smooth.
- Place 3 pieces of naan bread on a baking sheet. Sprinkle gouda over naan, leaving a 1/4-inch border. Top with roasted squash and diced tomatoes. Using a teaspoon, drop pesto over naan pizzas. Sprinkle each with parmesan.
- Bake at 400°F for 20 minutes or until edges of the naan are lightly browned and cheese has melted. Top with fresh basil and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! Then I see a recipe for “Low Carb Eggplant Pizza” & want to make that as well as I love vegetables & eggplant is one of my favorites.
Brittany,
I am so happy that I found your web-site. Eating healthy is fun & with all the delicious, innovative & creative recipes that you have, it is also never boring. Thank you!!!
Ahh that makes me so happy to hear, Melissa! I’m so glad you enjoyed this recipe. Thanks for coming back to leave a comment + star rating. I so appreciate it!
Made this recipe tonight and it was so good! I swear I’m losing my mind in quarantine, I definitely purchased fire roasted tomatoes at the store, but couldn’t find them in my pantry! Oh well, I doubled up on the pesto and threw some cherry tomatoes on there. It was still yummy!
Haha it’s okay, you’re definitely not the only one! I’m so glad you enjoyed this recipe, Leslie. Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3
This is just DELICIOUS! I subbed out marinara sauce for the roasted tomatoes & pecorino Romano & mozzarella for the cheeses. Amazing!
Yay!! I’m so glad you enjoyed this recipe. Thanks so much for trying it and for coming back to leave a comment and star rating. I so appreciate it.