Description
Warm naan topped with roasted autumn vegetables and gooey cheese creates a perfect dish for chilly evenings. Each bite offers a delightful crunch and a burst of seasonal flavors, making these Autumn Naan Pizzas an irresistible centerpiece for gatherings or cozy family dinners. Quick to prepare and highly customizable, this recipe is sure to become a favorite in your kitchen!
Ingredients
Scale
- 2 pieces naan bread
- 2 tbsp extra virgin olive oil
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup shredded mozzarella cheese
- 1/2 cup goat cheese, crumbled
- 2 tbsp fresh rosemary or thyme, chopped
- 2 tbsp balsamic glaze
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the diced butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper.
- Roast the vegetables for about 20 minutes until tender and caramelized.
- Brush each naan with the remaining olive oil. Layer shredded mozzarella evenly on top followed by the roasted vegetables.
- Sprinkle crumbled goat cheese and fresh herbs over the pizzas.
- Bake for an additional 10-12 minutes until the cheese is bubbly and golden.
- Drizzle balsamic glaze over the finished pizzas before slicing and serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pizza (approximately 200g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For variations, swap butternut squash for pumpkin or add cranberries for sweetness. Use whole wheat naan for added fiber. Leftover pizzas can be stored in an airtight container in the fridge; reheat at 350°F for optimal crispiness.