Naan Pizza with Butternut Squash and Pesto

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.

Naan pizza topped with tomatoes, butternut squash, pesto, and cheese.

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.

Three naan pizzas with butternut squash and pesto on a round baking stone.

What is Naan Made Of?

As you’ll notice, we’re using naan bread instead of a traditional pizza crust for this recipe. If you’re unfamiliar, naan bread 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 bread if that’s of interest.

Unbaked naan pizza on a pizza stone with tomatoes, butternut squash, pesto, and cheese.

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 bread 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!

Naan pizza with butternut squash and pesto, sliced into rectangles. Fresh basil is on the baking stone.

And just like that, you’ve got a fancy, filling, vegetarian pizza to enjoy. This might have to be our new Friday night tradition…

Slices of naan pizza topped with cheese, tomatoes, butternut squash, and pesto.

Are You a Pizza Fan? Here are More Pizza Recipes to Try:

If you try this naan pizza recipe, please leave a comment and star rating below letting me know how it turned out! Your feedback is super helpful for the EBF team and other EBF readers.

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Naan Pizza with Butternut Squash and Pesto


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 3

Description

This naan pizza, topped with roasted butternut squash, pesto and gouda cheese makes for an easy vegetarian weeknight meal or an impressive party appetizer.


Ingredients

Naan Pizza

  • 1/2 cup shredded Gouda cheese
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 1/4 cup pesto (use recipe below)
  • 1/2 cup grated Parmesan cheese
  • 3 pieces of garlic naan
  • 12 Tablespoons fresh basil, for garnish

Butternut Squash

  • 2 cups peeled and chopped butternut squash (1/41/2 inch cubes)
  • 1 1/2 teaspoons olive oil
  • sea salt

Pesto

  • 1 cup fresh basil leaves
  • 1 clove garlic
  • 2 Tablespoons pine nuts
  • 1/2 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.

  • Category: Lunch/Dinner
  • Method: Bake
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 pizza
  • Calories: 595
  • Sugar: 10g
  • Sodium: 1494mg
  • Fat: 24g
  • Carbohydrates: 63g
  • Fiber: 6g
  • Protein: 20g

Keywords: naan pizza

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    13 comments
    • Yay!! I love the idea of mini naan pizzas. 🙂 Thanks for trying this recipe, I’m so glad you enjoyed it. And thank you for coming back to leave a comment and star rating. I so appreciate it! <3

  1. Yum! I thought that pesto looked good by itself, but combined with butternut squash on a pizza?! Genius 🙂 It looks incredible – I love the combination with the gouda cheese, it’s very unique.

    I’ve added it to the list! Thank you so much for using this week’s ingredient!

    Yummy baked pear!

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