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5
from 1 vote
Summer Harvest Naan Pizza Recipe with Corn, Tomatoes & Jalapeño
This summer harvest naan pizza is topped with some of our favorite summer flavors, such as tomatoes and corn.
Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course:
Entrees
Cuisine:
American
Keyword:
Vegetarian
Servings:
4
Servings
Calories:
253
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
2
whole wheat naan breads
2
teaspoons
olive oil
½
teaspoon
dried oregano
¼
cup
packed freshly grated Parmesan cheese
1
ear corn
cooked, kernels cut off
½
cup
cherry tomatoes
halved
1
teaspoon
chopped jalapeno
seeded
4
leaves
basil
thinly sliced
Instructions
Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for about 10 minutes.
Lay 2 pieces of naan on a pizza peel or on a baking sheet (if you’re not using a pizza stone).
Brush each naan with 1 teaspoon olive oil and sprinkle the oregano over top.
Sprinkle 1 tablespoon Parmesan cheese on each naan.
Divide the corn, tomatoes and jalapeno evenly between the 2 pieces of naan. Top each with another 1 tablespoon of Parmesan cheese.
If using a baking stone, transfer the pizzas from the peel to the stone. If using a baking sheet, place the baking sheet in the oven.
Bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes.
Transfer the pizzas to a cutting board and let rest for a few minutes minutes before slicing.
Sprinkle the basil over top. Slice the pizzas into quarters. Serve.
Notes
From the kitchen of Cookin' Canuck | cookincanuck.com
Nutrition
Serving:
0.5
Pizza
|
Calories:
253
kcal
|
Carbohydrates:
35
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
9
mg
|
Sodium:
529
mg
|
Potassium:
101
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
220
IU
|
Vitamin C:
7.3
mg
|
Calcium:
117
mg
|
Iron:
0.4
mg