• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian

    Asparagus and Mushroom Naan Bread Pizza

    Published: May 30, 2019 / Modified: Jul 1, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    • 58
    Jump to Recipe Print
    asparagus and mushroom naan bread pizza
    asparagus and mushroom naan bread pizza

    Crispy naan bread pizza is an easy and delicious vegetarian meal that comes together in no time! This version is made with basil pesto, asparagus, mushrooms, and mozzarella cheese.

    asparagus and mushroom naan bread pizza

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    The first person who told me about using naan bread for pizza was my friend Francesca. After being cooped up due to a stomach bug last March, I was finally feeling better and decided to meet my friends for a drink. Since I hadn’t eaten much in the past few days, all I wanted for dinner was pizza!

    Francesca suggested that I pick up some naan bread on my way home to make my own personal pizza. Needless to say, I was intrigued and did as she said. And I’ve been hooked ever since!

    Can naan bread be used for pizza?

    Naan bread, which is an Indian bread made with flour, yeast, cooking fat, and yogurt or milk, is actually a perfect base for pizza! Since it’s a flatbread, it resembles crust and acts as a great vehicle for sauce and toppings.

    My version of naan bread pizza uses some of the best savory ingredients of spring: basil pesto, mushrooms, and asparagus. I think you’ll like it!

    pizza ingredients

    How to Make Naan Bread Pizza

    This recipe is one of the easiest things you will ever make. First, saute asparagus and mushrooms. Get some naan bread, add basil pesto and a layer of mozzarella cheese, then top it with the veggies and more cheese.

    Bake the pizzas in your oven for a few minutes, and dinner is served. Sounds like the perfect meal for a busy schedule, right? It is.

    BUT there are a few key tips that I should mention…so that you can make the very best naan bread pizzas.

    • Cook your pizzas directly on a rack that’s positioned in the center of your oven. This will help them get super crispy!
    • Don’t overdo it on toppings. Naan bread pizzas taste great with simple, flavorful ingredients. You probably need less cheese than you think.
    • Cook the naan bread by itself for a few minutes before adding toppings, and then pop it back in the oven afterwards. This also helps with crispiness!

    Recommended Ingredients for Naan Bread Pizza

    You may be wondering if naan bread pizza is healthy, and it definitely can be. However, I’d recommend getting a quality naan bread to use as the base.

    Some varieties out there are highly processed and contain unnecessary preservatives. So, try to look for a naan bread that just has flour, yeast, water, butter or ghee, milk or yogurt, salt, and maybe just a little bit of oil.

    If you live in Minnesota and can get naan bread from Artisan Naan Bakery, I HIGHLY recommend it. Oh my gosh…delicious!

    I also used ROI Pesto for this recipe, and it was amazing. I had never had it before but was blown away by the taste. If you’re looking for a good pesto, I’d recommend it, but you can also use homemade pesto, liked my Ramp Pesto with Toasted Cashews.

    asparagus and mushroom naan bread pizza

    So there you have it – crispy, vegetarian naan bread pizzas that are LOADED with veggies! To make a complete meal with this recipe, serve the pizzas with a side salad, like Chopped Kale Salad with Tahini Dressing or Butter Lettuce Strawberry Salad.

    And for other fun pizza recipes, check out the 15 Minute Arugula Parmesan Pita Pizzas, Roasted Veggie Flatbread, or Pineapple Jalapeno Pita Pizzas.

    asparagus and mushroom naan bread pizza

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    asparagus and mushroom naan bread pizza

    Asparagus and Mushroom Naan Bread Pizza

    Healthy, vegetarian naan bread pizzas with basil pesto, asparagus, and mushrooms. An easy dinner for the whole family!
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings: 3 personal pizzas
    Calories: 603kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup asparagus - sliced into 1-inch pieces
    • 2 cups mushrooms - thinly sliced
    • 3 pieces naan bread - plain
    • ¼ cup basil pesto - or any pesto of choice
    • ¾ cup mozzarella cheese - shredded
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F. Heat the olive oil in a large skillet over medium heat. Add the sliced asparagus and mushrooms and cook for ~5 minutes, or until slightly tender. Remove from heat.
    • Place each piece of naan bread directly on a rack in the center of the oven. Cook for 2 minutes before removing with an oven mitt. Pull the rack out and use your oven mitt to slide each pizza onto a plate or cutting board.
    • Use a butter knife or silicone brush to spread a thin layer of basil pesto on each piece of naan. Then sprinkle on a layer of mozzarella cheese. Add about ⅓ of the cooked veggies to each pizza, then sprinkle on the rest of the cheese.
    • Put the pizzas back into the oven, placing them directly on the center rack again, and bake for 4-5 minutes or until the edges get crispy and the cheese is melted. Enjoy warm!

    Notes

    You can easily double or triple this recipe to make more servings for a bigger family. If you have leftovers, they store well in the fridge for a couple of days. Reheat under the oven broiler for a few minutes until warm.
    Nutrition: the actual sodium content of this recipe will depend on the type of pesto you use.

    Nutrition

    Calories: 603kcal | Carbohydrates: 65g | Protein: 20g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 1220mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 944IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Happy almost weekend!

    Lizzie

    More Vegetarian Recipes

    • Pickled Leeks
    • Chicken and Leek Risotto
    • Leek Pancakes
    • Mushrooms on Toast with Ricotta
    • 58

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Erin

      May 20, 2020 at 6:06 pm

      5 stars
      I made this and it was delish! Fun way to use spring veggies!

      Reply
      • Lizzie Streit, MS, RDN

        May 21, 2020 at 9:31 am

        So glad you enjoyed it, Erin! Thanks for rating the recipe!

        Reply
    2. Aunt Karen

      June 02, 2019 at 7:49 am

      5 stars
      Sounds great, looking forward to trying it!

      Reply
      • Lizzie Streit, MS, RDN

        June 03, 2019 at 11:27 am

        It’s a winner!! Hope you love it!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC