Summer Harvest Naan Pizza Recipe With Corn, Tomatoes & Jalapeño
Looking to jazz up your pizza night? These delicious corn and tomato naan pizzas are a fantastic twist on the classic pizza. The combination of sweet corn, juicy cherry tomatoes, and a hint of jalapeno will leave your taste buds dancing with delight. With a crispy whole wheat naan crust, a sprinkle of Parmesan cheese, and a touch of fresh basil, these pizzas are as tasty as they are easy to make. Give your usual pizza routine a flavorful upgrade with this mouthwatering recipe.
— Constant Cookbook
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 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.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Serving Size: 0.5 Pizza
- Calories: 253 kcal
- Carbohydrate Content: 35 g
- Protein Content: 8 g
- Fat Content: 9 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 9 mg
- Sodium Content: 529 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
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