Who’s in for a pizza night? Yay!
There are so many ways to construct and top a pizza. The ideas are limitless, and that makes creating pizzas a lot of fun. For a week night, I like to make pizza that is not only delicious, but that’s also very easy. One of my favorite tricks/shortcuts is to use Naan flat bread as a base. Choose your favorite brand and flavor. For this veggie pizza, I used a garlic flavored Naan bread.
Here is the list of ingredients used to top this pizza:
White Button Mushrooms (small size)
3 Italian Shredded Cheese Blend: Romano, Parmeson, Asiago
5 Italian Shredded Cheese Blend which includes Mozzerella, Provolone, Romano, Parmeson, Asiago
You’ll want to begin by coating your Naan bread with the olive oil. I usually use about 1-2 tsp per crust. You can brush it on, or spoon it over the top. Next, sprinkle with garlic powder, then sprinkle on some cheese. I put the 3 Italian Cheese Blend here, as this is a harder cheese blend and would not melt as well on the top. This cheese blend packs a huge flavor punch. I purchase mine from HEB (their brand) and it is a fabulous blend. If you’re unable to find this 3 cheese blend at your grocer, then I’d suggest sprinkling on some grated Parmeson/Romano from one of everyone’s favorite green canisters of Italian cheeses, then follow with some of the 5 Italian Cheese blend of shredded cheeses.
Next, you’ll want to get your veggies prepped. Three of the veggies used for this pizza are moist and that can effect your crust, so prep is important for these. First get everything rinsed very well and set aside to dry before slicing and dicing.
For the zucchini, I like to slice this as thinly as possible. Almost paper thin. Lay the slices all over the top of the cheese, evenly covering the entire pizza base. I then sprinkle the zucchini slices with more garlic powder. Yum!