Portobello & Red Potato Arugula Pesto Grilled Naan Pizza [vegan]

Hi there!

How has the weather been by you guys? For much of May and the start of June, we saw a lot of San Diego’s notorious gloomy weather – we refer to it as May grey, June gloom (but no, I’m not complaining!) – but this week, we’ve been getting lots of sunshine and temperatures in the 70s.

Cloudy sunset skies one evening last month

This weekend we’re supposed to hit 90 degrees for the first time this year… which means I’ll probably be having a pool and/or beach day. Time to cut up the watermelon & blow up my new pool float!

One thing I love to do during these late sunset days of spring and summer is eat dinner in my backyard. There’s something so relaxing about taking a few moments to decompress, take in the fresh, cooler air moving in for the night, and eat dinner with my hubby as we catch up about our days and watch our pup run around.

Naturally, we grill a lot in the summertime. We like to make all kinds of veggies and veggie burgers on the grill… and lately, I’ve been all about grilling pizza.

Sometimes I buy a ball of dough, roll it out, and grill it, or here and there I get all Suzy Homemaker and actually make the dough… but lately, I’ve been using naan flatbreads to make individual pizzas on the grill.

Naan is an oven-baked flatbread that originated in Asia. They’re perfect for built-in portion control when making pizza!

Note: While traditional naan contains yogurt and/or butter, you can find brands that make them vegan – including La Brea Bakery.

For this recipe, I first tossed sliced portobello mushroom, red potato and cherry tomatoes with olive oil, chives + salt & pepper, then baked them in the oven until tender. You can do this ahead of time the day before, or you can prep as I do and throw the veggies in to cook, then get a quick workout in before you finish making dinner. 😉

To make the arugula pesto pizza sauce, we combine arugula, garlic, olive oil, fresh lemon, sea salt, pine nuts and nutritional yeast in the food processor until it’s nice and smooth. So delicious! I could actually spread the pesto on the naan and be a perfectly happy camper eating just that…

…but let us not forget about our nutritious tender veggies! Spoon the veggies evenly onto each individual pizza, and throw the naan on the grill to get nice and crispy.

Of course, you could also bake the naan pizza in the oven, but since it’s summertime and grilling season, it gives me more time to enjoy my backyard! I also love the crispiness that you get from grilling the naan.

Once they’re nice & crispy, sit outside, kick back and enjoy your naan pizza!

Portobello & Red Potato Arugula Pesto Grilled Naan Pizza [vegan]

Foodie Loves Fitness

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4

Calories 490 kcal

Ingredients

  

1x2x3x

• 4 naan flatbreads*
• 2 small red potatoes about 280 g total
• 1 portobello mushroom trimmed
• 1/2 cup cherry tomatoes
• 1 TBSP chives minced
• 1/4 cup extra virgin olive oil divided into 1 1/2 TBSP and 2 1/2 TBSP
• 3 cups packed arugula
• 2 TBSP pine nuts
• 2 TBSP nutritional yeast
• Juice from 1/4 lemon
• 1 garlic clove quartered
• 1/2 TSP sea salt divided
• 1/4 TSP black pepper divided

Instructions

 

• Preheat oven to 400 degrees. Lightly coat a large baking dish with baking spray.
• Slice the potatoes and portobello mushroom, and halve the cherry tomatoes. Place the veggies in a large bowl. Drizzle the 1 1/2 TBSP of olive oil on top of the veggies. Add in the chives, 1/4 TSP sea salt and 1/8 TSP pepper. Toss together.
• Pour the veggies into the baking dish. Cook about 30 minutes or until tender, tossing halfway through.
• To make the pesto, combine the arugula, pine nuts, nutritional yeast, lemon, garlic, and remaining olive oil, sea salt and pepper in a food processor. Pulse until mostly smooth. Scrape down the sides of the pesto and pulse again until smooth.
• Spread the pesto evenly onto the tops of the naan flatbreads. Once the veggies are done cooking, spoon them evenly onto the mini pizzas.
• Fire up your grill to medium heat, and throw your naan pizzas on. Grill until the naan are lightly browned and crispy. Enjoy while they're hot!

Notes

*Ensure that you use vegan naan flatbreads if you'd like to keep the recipe entirely plant-based.*

Nutrition

Serving: 1gCalories: 490kcalCarbohydrates: 59gProtein: 12gFat: 23gSaturated Fat: 3gFiber: 8gSugar: 5g

Tried this recipe?Let us know how it was!

Tell me… Do you eat dinner outside often in the summertime? Are you a naan fan?