Serves 4
18 min
Summer Harvest Naan Pizza with Corn, Tomatoes & Jalapeño
Recipe GLPR617cbfc6e945bb
Light and vibrant vegetarian naan pizzas topped with fresh corn, juicy cherry tomatoes, and a hint of spicy jalapeño, finished with melted Parmesan cheese and fresh basil. A quick and easy Mediterranean-inspired appetizer or light meal perfect for summer gatherings.
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Ingredients
2 whole wheat naan breads
2 tsp olive oil
½ tsp dried oregano
¼ cup (packed) freshly grated Parmesan cheese
1 ear corn, cooked, kernels cut off
½ cup cherry tomatoes, halved
1 tsp chopped jalapeño (seeded)
4 leaves fresh basil, thinly sliced
Directions
Preheat your oven to 425°F. If using a pizza stone, place it on the center rack and allow it to heat for about 10 minutes.
Place the two naan breads on a pizza peel or directly onto a baking sheet, spacing them evenly.
Brush the top of each naan bread with 1 teaspoon of olive oil, then evenly distribute the dried oregano across both pieces.
Sprinkle 1 tablespoon of freshly grated Parmesan cheese on each naan as the base layer.
Divide the corn kernels, cherry tomato halves, and chopped jalapeño evenly between the two naan pizzas, distributing them across the cheese layer.
Top each pizza with an additional 1 tablespoon of Parmesan cheese to cover the toppings.
If using a pizza stone, carefully transfer the pizzas from the peel to the hot stone. If using a baking sheet, place it directly in the oven.
Bake for 7 to 8 minutes, until the cheese is melted and bubbly and the naan bread is golden brown at the edges.
Remove the pizzas from the oven and transfer them to a cutting board to rest for a few minutes.
Scatter the fresh sliced basil evenly over the top of each pizza.
Slice each pizza into quarters and serve warm.
