Zucchini Naan Pizza with Basil and Bruschetta highlights some of summer’s best produce! Using a zucchini basil puree as the base, this skillet naan bread pizza is layered with tomato bruschetta, mozzarella and parmesan. Using store-bought naan bread means it’s a quick and easy meal.
Why does the grocery store put cucumbers right next to zucchini?
Yep, you guessed it, I sent my husband to the grocery store for zucchini and I got cucumbers. In his defense, they do look similar. But definitely not what I wanted for this pizza! Ha!
With summer just around the corner, fresh herbs and veggies + lighter meals are on the horizon! This will be my first gardening season since moving to Arizona. Here’s hoping that zucchini grow well here because this zucchini basil puree could also make a delicious sandwich spread.
4 Steps and 15 Minutes to Pizza!
STEP 1: Make a simple Zucchini Basil Puree. It’s similar to pesto with less oil.
STEP 2: Chop tomatoes, mince garlic for a quick bruschetta.
STEP 3: Heat skillet, top naan bread in skillet with zucchini basil puree, bruschetta and cheese.
STEP 4: Transfer to the oven and broil 3-4 minutes until cheese starts to brown.
Here’s a great trick for this puree and pesto in general. You may have already read this trick in my Basil Pesto recipe here.
~ Always add a little spinach or kale to your green sauces. It will keep them a bright and rich green.
Definitely more visually appealing = more appetizing! ~
How to make Naan Pizza in a Cast Iron Skillet
Zucchini Naan Pizza is made in a cast iron skillet in roughly 15 minutes. It’s a skillet pizza that starts on the stovetop then is transferred to the broiler for just a few minutes to melt and brown the cheese.
The benefit of baking this pizza in a cast iron skillet is that you can toast the bottom of the naan to perfection versus baking the pizza all at once in the oven, which tends to dry out the bread.
Slice it up and enjoy!
Love naan pizza? Check out this Naan Pizza with Broccoli Pesto and Manchego
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!
- 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)
- 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)
- 2 medium tomatoes, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 Tbs olive oil
- Kosher salt and pepper, to season
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.