This vegan red curry naan pizza is topped with my favorite summer vegetables: corn, zucchini and tomatoes. All it takes is just 25 minutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Ingredients
2teaspoonsolive oil
corn kernels from 1 ear of corn (about 1 to 1 1/4 cups)
1/2cupsliced zucchini, sliced into thin half moons
1/3cupsliced bell pepper or any sweet pepper
2store-bought naan (I used a whole grain naan by Stonefire)
2tablespoonsred curry paste
1/2cuptomato sauce
1/4teaspoongarlic powder
1/4cupcherry tomatoes
chopped basil and scallions for topping
Instructions
Preheat the oven to 425ºF (220ºC). 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.