These quick + easy little pizzas are loaded with spring’s bounty in the form of asparagus, sugar snap peas, and arugula, are topped with big dollops of creamy avocado green goddess sauce, and built on whole wheat naan bread for the easiest shortcut to homemade pizza, ever!
If I were hosting a Friday night dinner party and a goddess was attending (where you at, Aphrodite?), this pizza would be the only thing on the menu. Okay, and probably some wine and these cookies, too. If goddesses don’t like chocolate chip cookies, I seriously need to reevaluate my entire life’s work.
Around here, Friday is always pizza night. We usually have a batch of homemade dough sitting in the fridge, but even I, your resident food blogger and self-proclaimed homemade pizza dough master, have my moments.
Like a few weeks ago, when Thursday came and went with not a single thought given to making pizza dough. Then, Friday morning came and went and still, pizza dough was not on my mind.
And so, when Friday night rolled around and we realized there wasn’t any dough in the fridge to make our usual Friday night pizza, we were forced to do the only thing that made sense given this predicament: we went out to eat.
It’s a good thing we did, because we ended up trying out a new (to us) Indian restaurant in town, and while I was noshing on a gloriously thin, crisp-yet-fluffy, garlic and butter coated piece of naan, a little lightbulb went off in my head.
And here we are, eating pizzas built atop naan bread (side note: is ‘naan bread’ a misnomer, like ‘chai tea’? Because I’m preeeeetty sure the word ‘naan’ translates to ‘bread’, therefore ‘naan bread’=’bread bread’. Like ‘chai tea’ = ‘tea tea’. Why do we do this?)
So, here’s the deal. I grabbed some whole wheat naan at the grocery store, topped it with super sharp cheddar, fresh garlic, and some thinly sliced asparagus.
After an 8-minute trip in the oven the cheese is melty, the naan transforms into a crispy pizza crust, and the asparagus is perfectly cooked though: tender, yet still slightly crisp.
The cooked pizza gets topped with thinly sliced raw sugar snap peas, and a handful of baby arugula, and several big dollops of my creamy avocado green goddess sauce for added creaminess and a burst of lemon and herbs in every bite.
The end result is a thin, golden, crisp pizza filled with spring’s bounty: greens, herbs, lemon, asparagus, garlic, and peas. And, if you happen to have access to some of spring’s more fleeting produce like fiddleheads, garlic scapes, wild chives, etc, feel free to mix-and-match them in with the veggies suggested here.
Thanks to the naan, this recipe can be made in literally as much time as your oven takes to preheat + 8 minutes of cook time. No need to roll out pizza dough or overcomplicate our lives when there’s spring weather to enjoy!
If you’re like me- that is, occasionally forgetful in the pizza dough department, not frequently hosting goddesses for dinner- you’re going to love having this Naan pizza idea in your back pocket.
It makes pizza night super quick + easy, and the size of the store-bought naan is ideal for making personal-sized pizzas. Plus, the combination of cooked and raw springtime veggies is just so satisfying right now.
So, get yourself to the market, grab some naan and all the green veggies you can find, and let’s do this thing!
I hope you love this Spring Veggie Naan Pizza with Goddess Sauce as much as we do! If you make it, let me know what you think by leaving a comment below or taking a picture and sharing it with me on Instagram! I love seeing my recipes in your kitchen!
- 2 8-inch whole wheat Naan breads (from an 8 ounce package)
- 2 cloves of garlic
- 2 oz very sharp cheddar cheese (parmesan works, too!)
- 8 spears of asparagus
- a drizzle of olive oil and a sprinkle of salt and pepper
- 8-10 sugar snap peas
- 2 handfuls baby arugula
- 1/2 cup avocado green goddess sauce*
- 1. Preheat oven to 450 degrees Fahrenheit. Line a sheet pan with parchment paper and place both pieces of Naan on top.
- 2. Peel and thinly slice the garlic cloves, shred the cheddar or parm (you should end up with about 1/2 cup of shredded cheese) and thinly slice the asparagus lengthwise, removing the woody bottoms first.
- 3. Top each naan with half of the garlic, half of the cheese, and half of the asparagus slices. Add a drizzle of olive oil and a sprinkle of salt and pepper to each.
- 4. Cook naan pizzas for 8 minutes, or until crust is golden and cheese is melted.
- 5. While pizzas cook, make goddess sauce (recipe linked in blog post, and typed below in the notes) and thinly slice the snap peas. Top finished pizzas with big dollops of sauce (about 1/4 cup total per pizza), half of the snap peas and half of the arugula. Cut and serve immediately.
- *To make goddess sauce, blend the following in a food processor: 1 ripe avocado, 1/4 cup greek yogurt, 1 cup fresh parsley, 1 cup fresh basil, the zest of 1 lemon, juice from 2 lemons, and 1/4 teaspoon each of salt, pepper, and garlic powder.