What you'll be getting:

Veggie Pizza 

Per Serving

1 garlic naan 

175 g veggies (zucchini, peppers, kale, red onion, 1 small heirloom tomato) 

1/2 c low-fat mozzarella cheese 

2.5 T nut-free pesto (basil, avocado oil, sunflower seeds, lemon juice, salt, pepper, garlic, parmesan cheese) 

Equipment needed:  grill (or oven preheated to 425)

 

I understand that it's hot because it's summer, but that doesn't mean I have to like it, we do live in Oregon after all.  :) Today's pizza can be made in the oven, or on the grill. If you do not have a grill, heat up your oven to 425 degrees, when the oven reaches 425, place the pizza on the rack, no sheet pan needed. Set a timer for 10 minutes. Turn off the oven as soon as the pizza comes out so that you don't warm up your house anymore than it already is.

 

Place the pesto on the naan. You can add as little or as much as you'd like. 

Spread out the pesto, trying to get as close to the edge of the crust as possible. 

If you have kids you might be able to get them to do this step. Kids love to build their own pizzas because they are in charge of the toppings. 

You don't have to add the toppings in any specific order, this is just how I like to build my pizzas. 

I like to add the tomatoes last. Now, the tomatoes are very ripe which is why I didn't pre-slice them. Heirlooms have a lot of sugar in them, if I pre-sliced them they may not have lasted a couple of days if you were planning on making this meal later in the week. 

I like using my mini serrated paring knife when I cut ripe tomatoes. If you have a very sharp knife you won't have to worry about damaging the tomato, but the serrated always cuts right through without bruising it. Look at how pretty that tomato is though, gorgeous! 

Place the tomatoes on top of the cheese.  Sprinkle a tiny amount of salt on each tomato slice. (less than a pinch of salt for the whole pizza, you don't want to over salt, just bring out more flavor)

Place on the grill. Lower the flames to a medium heat. You can also place aluminum foil under the pizza to prevent burning. 

Set a timer for 10 minutes. 

For the picture, I chiffonaded the basil, but you can just rip into smaller pieces if you don't want to cut them. 

From start to finish this dinner takes 15 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630