How long does vegetable and potato naan pizza [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can vegetable and potato naan pizza [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

What makes vegetable and potato naan pizza [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does vegetable and potato naan pizza [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is vegetable and potato naan pizza [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

10 years ago

Vegetable and Potato Naan Pizza
[Vegan]

RD By: Rini Desai

Author Bio

Plant-based recipes that are perfect for busy lifestyles. For me, food is about reaching the soul.... Read More

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Vegetable and Potato Naan Pizza [Vegan]

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Ingredients You Need for Vegetable and Potato Naan Pizza [Vegan]

4 Campari tomatoes or any tomatoes on the vine
1/2 green bell pepper
1/4 red onion
2 garlic cloves
3 medium-sized red potatoes
2 teaspoons dried oregano
1/4 cup freshly chopped basil
1 teaspoon dried rosemary
2 teaspoons sea salt, or to taste
1/4 teaspoon garlic powder
2 teaspoons extra virgin olive oil, to brush the naan
1/2 cup olive oil, to brush the naan
1 teaspoon dried parsley, to top the naan
2 naan flatbread
1 teaspoon freshly ground black pepper (optional)

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How to Prepare Vegetable and Potato Naan Pizza [Vegan]

Preheat oven to 475°F.
In a food processor, purée 4 Campari tomatoes. If you can't find Campari tomatoes, use tomatoes on the vine. Place the puréed tomatoes in a big bowl and set aside.
Slice 1/2 of a green bell pepper and 1/2 of a red onion into long strips. Set aside
Slice the garlic cloves as thinly as you can, set aside
Take 3 medium-sized red potatoes. Wash them thoroughly and dry them. Using a mandoline, slice the potatoes as thinly as you can. Place them in the same bowl as the tomato sauce.
To the bowl with the puréed tomatoes, add 2 teaspoons of dried oregano, 1/4 cup of freshly chopped basil, and 1 teaspoon of dried rosemary. Also add 2 teaspoons of sea salt (or to your taste), 1/4 teaspoon of garlic powder, and 2 teaspoons of extra virgin olive oil. Mix everything and set aside.
In a small bowl, add 1/2 cup of olive oil and 1 teaspoon of dried parsley. Use this mixture to oil the naan.
Take 2 naan flatbread and use a brush to oil both sides of the naan. Place the naan on a baking tray.
Start layering the pizza with the potatoes, one slice at a time. Layer the potatoes in a circular pattern until the whole naan is covered.
There will be tomato sauce remaining in the bowl after all the potatoes have been layered. Set it aside
Bake the pizza for about 7 minutes and remove from the oven. Top the pizza with the green peppers, onions, and garlic. Drizzle the remaining sauce on the pizza.
Place the tray back in the oven and bake for another 7-10 minutes. Bake until the potatoes start to brown and the green peppers turn crispy.
Remove from the oven and let it cool for a couple minutes. Top with the freshly ground black pepper, if you are using it.
Slice the pizza and serve immediately.