Naan Pizza with Butternut Squash and Pesto
This naan pizza, topped with roasted butternut squash, pesto and gouda cheese makes for an easy vegetarian weeknight meal or an impressive party appetizer.
Servings: 3
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
Serving: 1pizza | Calories: 595kcal | Carbohydrates: 63g | Protein: 20g | Fat: 24g | Sodium: 1494mg | Fiber: 6g | Sugar: 10g