When I first started using these naan flatbreads I could not believe the versatility. Lunches, dinners, meat toppings, veggie – there is something for everyone. The best part is, you can freeze the naans so you always have some of these bad boys on hand. the recipe here is intentionally loose – I make some suggestions but feel free to mix it up depending on your family preference and anything extra you have in your pantry that sounds good!
Highlights
⏱ Prep Time: 5 minutes
🍳 Cook Time: 10 minutes
👨👩👧👦 Serves: 4
🧊 Make Ahead? – No
❄ Freezer Friendly? – Dough can be fresh or frozen
🌱 Substitutions? – Yes – anything your heart desires!
Ingredients List
- 1/2 box cherry or grape tomatoes
-
2 rectangle or 4 round naan flatbreads (e.g., Stonefire brand)
- 1/2 cup any red sauce
- shredded mozarella to taste
-
1/3 cup ricotta
- Optional arugula
Recipe: Veggie Flatbreads
- pre-heat oven to 400°.
- Remove naan from packaging (fresh or frozen) and gather all ingredients including dicing the tomatoes.
- Spread sauce all over each flatbread, and cover with tomatoes and shredded mozzarella. Add spoonfuls of ricotta throughout.
- Bake at 400 for 8-10 minutes.
Family Tips
- DIY pizza night is so fun to involve the kids. Let them pick out whatever they want to add (or not) and enjoy sprinkling that cheese!
- You can always double up or drop down a flatbread if you are serving more or less people. Sometimes I get the rounds so everyone has their “own” pie.
- I highly recommended buying a few of these flatbreads at a time and keeping them in the freezer. It can be an easy lunch or an easy dinner!
- Some other topping idea for things you may have: olives, red pepper flakes, extra sausage and/or butternut squash (if you are following week 2!), or even some chicken makes for a “parmesan-type” pizza.
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