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.
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 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.
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 untilcheese 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…
Are You a Pizza Fan? Here are More Pizza Recipes to Try:
This naan pizza, topped with roasted butternut squash, pesto and gouda cheese makes for an easy vegetarian weeknight meal or an impressive party appetizer.
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
1–2 Tablespoons fresh basil, for garnish
2 cups peeled and chopped butternut squash (1/4 – 1/2 inch cubes)
1 1/2 teaspoons olive oil
1 cup fresh basil leaves
1 clove garlic
2 Tablespoons pine nuts
1/2 cup grated parmesan
2 Tablespoons olive oil
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.