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!
Ingredients
- 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 or pizza cheese blend
- 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 (plus more to top)
- 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
Instructions
Zucchini Basil Puree
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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.
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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
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Chop tomatoes and garlic. Place in a bowl with 1/4 tsp Kosher salt and olive oil. Set aside.
Naan Pizza
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Adjust oven rack to 6 to 8 inches below broiler element and preheat broiler to high.
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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.
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Spread a thick layer of zucchini basil puree evenly over naan all the way to the edges.
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Top each naan with bruschetta, mozzarella, and a sprinkle of extra parmesan. Sprinkle lightly with salt.
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Transfer skillet to the oven under the broiler and broil until cheese is melted and starting to brown - 3 to 4 minutes.
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Slide pizza out onto a cutting board. Top with extra basil. Cut and serve immediately.