Naan Pizza with Goat Cheese and Vegetables

• servings: 2 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

• 1 onion

• ½ zucchini

• ½ carrot

• 1 tsp dried oregano

• 80 g passata (tomato puree)

• 2 naan breads

• 75 g fresh goat cheese

• 250 g red cherry tomatoes

• 10 g fresh basil

• 1 tbsp olive oil

• 2 tsp white balsamic vinegar

• Extra virgin olive oil, salt & pepper (to taste)

Directions

1. Preheat the oven to 200°C.

2. Slice half the onion into thin half-moons and finely chop the other half. Use a vegetable peeler to make thin rounds of the zucchini and carrot.

3. Heat ½ tbsp olive oil per person in a pan over medium heat. Sauté the onion rings, ½ tsp oregano per person, and carrot slices for 4–6 minutes.

4. Add the zucchini slices in the last minute. Season with salt and pepper.

5. Spread 2 tbsp of passata over each naan bread and place on a baking tray with parchment paper. Sprinkle with ½ tsp oregano, salt, and pepper.

6. Bake for 2 minutes. Tip: You can slice the naan in half horizontally for thinner naan pizzas—bake a bit less long.

7. Top the naan with the cooked onion, carrot, and zucchini.

8. Crumble the goat cheese over and bake for 4–6 minutes, until lightly golden.

Tomato salad:

1. Halve the cherry tomatoes and finely chop the basil leaves.

2. In a bowl, mix the tomatoes, basil, and chopped onion with white balsamic vinegar.

3. Season with salt and pepper and drizzle with extra virgin olive oil to taste.

4. Toss occasionally while resting.

Nutrition

• Serving Size: 319
• Calories: 253 kcal
• Total Fat: 15.7 g
• Saturated Fat: 7.4 g
• Sodium: 0.6 g
• Total Carbohydrate: 16.1 g
• Dietary Fiber: 6 g
• Total Sugars: 9.9 g
• Protein: 9.1 g