Zucchini Naan Pizza with Basil and Bruschetta

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!

Course dinner, Main Course, pizza
Cuisine American
Keyword zucchini pizza
Prep Time 12 minutes
Cook Time 4 minutes
Total Time 16 minutes
Calories 548 kcal


  • 2-3 pieces Naan flatbread (depending on size of your naan, this can make 3 pizzas)
  • 1 cup zucchini basil puree (recipe below)
  • 2/3 cup shredded mozzarella cheese (I used part skim)
  • 1 cup tomato bruschetta (recipe below)

Zucchini Basil Puree

  • 1.25 cups grated zucchini, squeezed dry
  • 1 clove garlic
  • 2 Tbs pine nuts (or other nut)
  • 1/2 cup parmesan cheese, grated (reserve 2 Tbs of parmesan to top right before eating)
  • 1/2 cup fresh basil leaves (more for serving)
  • a couple leaves kale or spinach (to enhance sauce color)
  • 1 Tbs lemon juice
  • 1 Tbs olive oil
  • Kosher salt and pepper, to season (1/2-3/4 tsp salt is what I used)

Tomato Bruschetta

  • 2 medium tomatoes, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • Kosher salt and pepper, to season


Zucchini Basil Puree

  1. 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.

  2. 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.

Tomato Bruschetta

  1. Chop tomatoes and garlic. Place in a bowl with 1/4 tsp Kosher salt and olive oil. Set aside.

Naan Pizza

  1. Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high. 

  2. 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.

  3. Spread a thick layer of zucchini basil puree evenly over naan all the way to the edges. 

  4. Top with half of the mozzarella, half of the parmesan and bruschetta. Sprinkle lightly with salt. 

  5. Transfer skillet to the oven under the broiler and broil until cheese is melted and starting to brown - 3 to 4 minutes. 

  6. Remove from oven and sprinkle with remaining Tbs of parmesan.

  7. Slide pizza out onto a cutting board. Top with extra basil. Cut and serve immediately.

Nutrition Facts
Zucchini Naan Pizza with Basil and Bruschetta
Amount Per Serving (1 g)
Calories 548
* Percent Daily Values are based on a 2000 calorie diet.