To make, you'll need a half or quarter of a naan (depending on the size of the naan bread). Basically, each serving of your pizza will be one sliver of the naan - If you have a big round naan, cut it into quarters, and so on.
Mine was a day old, which was just fine with me.
On this, I used a base of green chutney - which is similar to pesto, except its made of coriander, green chillis, coconut flesh, and some herbs. I didnt make a fresh batch, it just happened to be lying in my refrigerator made by my mom. Here's a nice recipe for green Indian chutney. You could use pesto.
PS: In the original recipe, the breads look more like tandoori rotis, not naans. I'm Indian. I would know.
Veggie Pizza on Naan Bread
- 1/2 naan
- Table spoon of green chutney/pesto
- Some thinly chopped veggies - I used green and yellow peppers, red cabbage, and some greens
- 5-10 black olives
- Dash of olive oil
- Teaspoon of roasted sunflower seeds
- Dried basil, as per taste
On a sliver of the naan bread, spread the green chutney all over.
Then, lay some green leafy vegetables, then the peppers and cabbage on top. Then the olives. Splash on some olive oil and a dash of dry basil.
Bake in the oven at around 250 degrees celcius for around 15-20 minutes.
You can either have it as a pizza or roll it over and have it as a wrap. And yes, I'll admit, its not really a pizza - seeing as there was no cheese (or vegan substitute for cheese) or tomatoes.
I have to say, I really, really enjoyed eating this one. I still have a quarter of a naan left over, which I will use for another pizza - This one with Tahini paste as the base (should go well with the garlic in the naan), and sliced eggplants and some veggies for lunch. Mmmm. Can't wait!!