Pull a crispy Flatbread Pizza together in 15 minutes flat! Yeah! Topped with pesto, mushrooms, olives, shaved asparagus and greens, this vegetarian naan pizza is so good and soooo easy! Disclosure: This post is sponsored by Earthbound Farm.
Table of Contents
I’ve been struggling with Sunday evenings. Knowing the alarm clock is just around the corner doesn’t excite me. Mondays are hard. Hard because weekends are soooo easy and all I want is to have an extended weekend every weekend. I’m not asking for too much, right?
Since it’s spring and the temperatures are warming, spending time outdoors in beautiful places is at the top of the weekend list. I get a bit of cabin fever during our short Winter-gray days, so when the skies clear, and the temperatures warm, I want to spend as much time as I can outside walking, hiking, exploring, or pulling weeds and planting in the Garden of Weedin’.
An Easy Recipe Idea!
When Earthbound Farm asked how me how I could incorporate a not-so-everyday salad on Sunday evenings that would allow last-minute weekend fun and freedom, I started thinking more about Sunday evening priorities and how I’ve been feeling. Since our long winter days have passed, for now, I needed a nudge to get me thinking differently about Sunday evening dinner.
An easy flatbread pizza recipe I’d been making for years came to mind but with a salad twist!
Perhaps a surprising salad, did you know you can have salad on your pizza? The only rule for a salad flatbread pizza is making sure a substantial pile of those nourishing greens get on top. This is not the time to skimp.
How to Make Naan Pizza
Super simple to pull together and seasonal ingredients, the high heat makes this flatbread pizza crisp and so satisfying. Whip this pizza up in about 15 minutes! In summary, here’s how to make it (see recipe card for details):
- First, preheat the oven.
- Second, saute the mushrooms in a bit of oil.
- Third, start building your pizza. Slather the flatbread with pesto, a little cheese, shaved asparagus, mushrooms and kalamata olives. Top with more cheese and feta.
- Fourth, bake the flatbread pizza for about five to seven minutes!
- Fifth, top with a handful of fresh greens.
See how easy it is? Share with crushed pepper flakes, a drizzle of balsamic vinegar, optional sliced tomatoes and your favorite beverage. Is your mouth watering?
#SaladSunday is lookin’ quite tasty, enough to chase the Sunday scaries away!
A Few Recipe Notes
- Shaved Asparagus: Simply use your veggie peeler to shave off thin layers of the stalk. It’s lovely on this easy pizza.
- It’s Versatile! Use your favorite pesto recipe (try my basil or garlic scape pesto) or use store bought! Not a fan of pesto? Use your favorite tomato sauce instead!
- Use just about any toppings on this pizza, but keep it simple. Drained and squeezed dry canned artichokes are a delicious stand in for asparagus.
- If your oven doesn’t quite reach 550F, set it to it’s highest setting and bake the pizza a bit longer.
- Use your favorite flatbread for this recipe. I like Stonefire Original Tandoori Naan.
More Easy Dinner Recipes to Love
- Black Bean Tostadas with Fajita Veggies
- Greek Pita Sandwiches
- Thai Peanut Noodle Salad
- Skillet Black Bean Enchiladas Verde
Flatbread Pizza with Pesto, Shaved Asparagus, Mushrooms and Feta
- 1 Tbs Olive Oil virgin, unrefined
- 1 1/2 C Cremini Mushrooms stems removed, sliced, 86g
- 2 Pieces Flatbread I like Naan for this recipe
- 1/4-1/3 C Your favorite Pesto 50g-72g
- 1 C Shaved Asparagus loosely packed with leftover stem sliced thin, stem tips in tact, 100g
- 1/4 C Kalamata Olives quartered, 28g
- 1/8 tsp Crushed Red Pepper Flakes
- 1/8 tsp Dried Oregano
- 1/2 C Mozzarella Cheese 52g
- 1/2 C Feta Cheese 35g
- 1 1/2 C Spinach Arugula Mix loosely packed (I use Earthbound Farm) 38g
- 2 Hand fulls of Sliced Cherry Tomatoes
- Balsamic Vinegar for Drizzling
- Set a oven rack on the highest position in the oven. Slide in a sheet pan, pizza stone or cast iron skillet and peheat oven to 550F (287C).
- Heat oil in saute pan until shimmering. Add the mushrooms and stir only occasionally for five minutes. We want the mushrooms to sear as this will bring out their flavor. Remove from heat and set aside.
- To build the pizza, place each piece of Naan on a sheet of parchment paper. Dividing the ingredients between the two pizzas, spread the pesto over the flatbread, almost to the edges. Layer the asparagus, mushrooms, kalamata olives, a pinch of red pepper and oregano, mozzarella and a few pieces of feta (save some feta for the top later).
- Remove the pan from the oven and carefully transfer the pizza to the pan. If using a cast iron skillet, you'll need to bake one at a time. Bake on the top rack for five minutes. Remove from oven and transfer pizza to a cutting board. Place a generous hand full of salad mix on top of the pizza, add a bit of feta, a few sliced tomatoes, and a drizzle of balsamic vinegar. Slice with a pizza wheel and serve immediately.
- Serve with sea salt and red pepper flakes.