Naan bread pizza is favorite around here, and this Thai Veggie version (hello, peanut sauce!) knocks it out of the park with flavor.
This Thai Veggie Naan Bread Pizza recipe is being added onto the most popular recipe list in our house - Thai-inspired recipes! Whether it's this vegetarian naan pizza, a bowl of Thai Chicken Salad (a reader favorite, too) or my Vegan Thai Red Curry, my family is at the table in a flash, ready to dig in.
Pizza night has become somewhat of a tradition in our house. Typically it involves a batch of two of my whole wheat pizza dough and the toppings of choice for that night. But if I'm short on yeast, time or energy, naan bread saves the day!
We often buy the big pack of mini naans at Costco and stash them in the freezer to serve with curries, but using them for our favorite naan pizzas, such as Chicken Pesto Artichoke Naan Pizza, is a quick meal trick that I always have up my sleeve.
WHAT YOU NEED FOR THIS NAAN BREAD PIZZA RECIPE:
These are the main components need for this recipe (affiliate links included)…
- Naan bread: I used the mini naan breads from Stonefire (nope, not sponsored - I just love their products). Larger naans would also work - of course, you'll have to use more toppings per pizza and the nutritional information per pizza will change.
- Vegetables: Zucchini, red bell pepper and red onion. But the beauty of pizza is that it's easy to switch up the veggies. Mushrooms, summer squash and eggplant would also be great option.
- Peanut butter: Natural smooth peanut butter produces the creamiest sauce, but crunchy peanut butter can also be subbed in.
- Other sauce ingredients: Fresh lime juice (fresh is best!), soy sauce, agave nectar or honey, rice vinegar and chili garlic sauce are whisked with the peanut butter for the sauce. All of those ingredients should be available in most well-stocked supermarkets or online.
- Cheese: Grated part-skim mozzarella melts beautifully on top of the pizza. I suggest buying a block of cheese and grating it yourself. Pre-grated cheese typically contains fillers to stop the cheese from clumping.
How to make naan bread pizza:
The beauty of using naan bread for pizza is that no rolling is required! To bake, you can either use a pizza baking stone (my preference for any kind of pizza) or a baking sheet, which works perfectly well for pizza on naan bread.
Spread the sauce on the pizza, layer on your preferred toppings, sprinkle the cheese on top and pop it in the oven.
How long to bake naan bread pizza:
Bake the pizzas at 425 degrees F for 7 to 8 minutes, or until the cheese is melted and the naan is golden brown on the edges.
Is naan bread pizza healthy?
That completely depends on the toppings! For a healthier pizza, opt for lean meats or no meat at all, cut down on the cheese and pile on the veggies.
The peanut sauce used for these Thai Veggie Pizzas is higher in fat than a regular tomato-based pizza sauce, but just a dollop (2 teaspoons per pizza) is all you need to add a blast of flavor!
Other vegetarian dinner recipes:
Italian Vegetarian Stuffed Peppers {Cookin' Canuck}
Vegetarian Cauliflower Rice Skillet Meal {Cookin' Canuck}
Kale, Mushroom & Potato Tortilla {Green Kitchen Stories}
Basil Tahini Pasta with Mushrooms & Burst Tomatoes {The First Mess}
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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Thai Veggie Naan Bread Pizza Recipe
Ingredients
- 1 medium zucchini cut lengthwise into ¼-inch strips
- 1 small red bell pepper cut into quarters
- ¾ red onion cut into 1-inch wedges through the root
- 1 tablespoons olive oil
- ¼ teaspoon kosher salt
- 6 mini naan breads (such as Stonefire brand)
- ½ cup + 1 tbsp grated part-skim mozzarella cheese
- 2 tablespoons minced cilantro
The sauce:
- ¼ cup natural peanut butter preferably smooth
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon agave nectar or honey
- 1 teaspoon rice vinegar
- ½ teaspoon chili garlic sauce
Instructions
- Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes. A baking sheet can be used instead of a stone.
- Preheat a grill or grill pan to medium-high heat.
- Brush both sides of the zucchini, red bell pepper and red onion with olive oil and season with salt.
- Grill the vegetables until just tender and slightly charred, about 2 minutes per side for the zucchini and bell peppers, and 3 to 4 minutes per side for the onions. If using a grill pan, it may be necessary to cook the vegetables in two batches.
- Cut the zucchini pieces in half or thirds, cut the bell peppers in strips and cut the root end off of each onion wedge.
- Spread about 2 teaspoons peanut sauce on each naan. Divide the vegetables evenly between the naans. Sprinkle each with 1 ½ tablespoons mozzarella.
- Lay 4 pizzas on a pizza peel or on a baking sheet (if not using a baking stone). If using a pizza peel, transfer the pizzas from the peel to the preheated stone. If using a baking sheet, place the baking sheet in the oven.
- Bake until the cheese is melted and the naan is golden brown, 7 to 8 minutes. Repeat with the remaining 4 pizzas.
- Garnish with cilantro. Serve.
The sauce:
- In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce until smooth.
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