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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!
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 personal pizzas
Calories 603kcal


  • 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


  • 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!


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.


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