Roasted Summer Vegetable Naan Pizza
Note: Store-bought naan (an Indian flatbread) makes a crispy, flavorful base for this cheesy summer veggie pizza. From Meredith Deeds.
• 2 medium zucchini, halved lengthwise and cut into 1/4-in. slices crosswise
• 1 1/2 c. cherry tomatoes
• 2 tbsp. olive oil
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1 c. fresh or frozen corn kernels
• 1 1/2 c. shredded fontina or mozzarella cheese
• 1/2 c. sour cream
• 1/4 c. grated Parmesan cheese
• 2 garlic cloves, minced
• 2 large naan (see Note)
Preheat oven to 450 degrees. On a large rimmed baking sheet, combine the zucchini, tomatoes, oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to combine and arrange in a single layer. Roast the vegetables for 30 to 35 minutes or until tomatoes have softened and vegetables are lightly brown. Remove from oven and stir corn into the vegetable mixture.
Meanwhile, in a medium bowl, combine the Fontina cheese, sour cream, Parmesan cheese, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place both naan onto a large baking sheet. Divide the cheese mixture between them. Spread evenly, leaving a 1-inch border. Top each with half of the vegetable mixture. Bake for 12 to 15 minutes, or until lightly brown. Cut and serve.
Nutrition information per serving:
Fat 38 g
Sodium 1,030 mg
Carbohydrates 52 g
Saturated fat 19 g
Total sugars 8 g
Protein 24 g
Cholesterol 95 mg
Dietary fiber 4 g
Exchanges per serving: 1 vegetable, 3 starch, 2 high-fat protein, 4 fat.