corn kernels from 1 ear of corn (about 1 to 1 1/4 cups)
1/2 cup sliced zucchini (sliced into half moons)
1/3 cup sliced bell pepper or any sweet pepper
2 naan (I used a whole grain naan)
2 tablespoons red curry paste
1/2 cup tomato sauce
1/4 teaspoon garlic powder
1/4 cup cherry tomatoes
chopped basil and scallions for topping
Preheat the oven to 425ºF. Place an oven rack in the center position. Line a large baking sheet with parchment paper or silicone mats.
Heat the oil in a large sauté pan. Add the corn, zucchini and peppers and cook them for 3 to 4 minutes, until they soften. Remove from heat.
In a small bowl, mix the curry paste, tomato sauce and garlic powder together. Spread half of the sauce over each naan. Sprinkle the vegetables over the naan. Top both pizzas with some cherry tomatoes.
Transfer the pizzas to the lined baking sheet and bake for 10 to 13 minutes, until the edges of the pizza start to brown.
Remove the pizzas from the oven and sprinkle chopped basil and scallions over the pizzas. Slice and serve.
NUTRITION INFORMATION: Amount Per Pizza:Calories: 540, Total Fat 11.8g, Saturated Fat: 2g, Sodium: 1178.5mg, Cholesterol: 10.5mg, Total Carbohydrate: 83.5g, Dietary Fiber: 12.4g, Sugar: 11g, Protein 15g