When you have zucchini popping up in your garden, it's time to make a quick zucchini basil puree. Spread it on top of store-bought naan bread, then top with tomato bruschetta, mozzarella and parmesan for a quick flatbread skillet pizza!
Shred zucchini. Toss in a bowl with a little salt and let rest for 5 minutes (the salt helps draw out the water). Squeeze zucchini over a colander to drain excess water.
Place zucchini in a food processor along with garlic, pine nuts, parmesan, basil, kale/spinach, lemon juice and salt & pepper. Blend until emulsified. Add 1 Tbs olive oil, blend for an even consistency.
Chop tomatoes and garlic. Place in a bowl with 1/4 tsp Kosher salt and olive oil. Set aside.
Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high.
Heat olive oil in a large cast iron skillet over high heat until hot and glistening. Reduce heat to medium-low and wipe out excess oil with a paper towel.
Working with one piece of naan at a time (if you can fit two in your skillet, do it!), place naan in skillet with the bumpy side facing down. Let the bottom sizzle and get a little brown while you top it.
Spread a thick layer of zucchini basil puree evenly over naan all the way to the edges.
Top with half of the mozzarella, half of the parmesan and bruschetta. Sprinkle lightly with salt.
Transfer skillet to the oven under the broiler and broil until cheese is melted and starting to brown - 3 to 4 minutes.
Remove from oven and sprinkle with remaining Tbs of parmesan.
Slide pizza out onto a cutting board. Top with extra basil. Cut and serve immediately.