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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 Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Entrees
Cuisine: American
Keyword: Vegetarian
Servings: 4 Servings
Calories: 253kcal


  • 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


  • 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.


From the kitchen of Cookin' Canuck | cookincanuck.com


Serving: 0.5Pizza | Calories: 253kcal | Carbohydrates: 35g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 529mg | Potassium: 101mg | Fiber: 2g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 7.3mg | Calcium: 117mg | Iron: 0.4mg