Roasted Vegetable Naan Flatbread Pizza
on Aug 15, 2022, Updated May 20, 2026
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This roasted vegetable naan flatbread makes the most of store-bought ingredients for an easy vegetarian recipe for lunch or dinner. It’s different than a pizza because the veggies (zucchini, summer squash, bell peppers & tomatoes) are the feature ingredients. I top it with just a sprinkle of crumbled feta.
Table of Contents
Why You’ll Love This Recipe
It is uses store-bought ingredients. Naan is the perfect for crust especially for roasted vegetables. Then cheese is just a finishing touch instead of melted all over the toppings.
Speaking of veggies, there are a lot of them. I use two sheet pans to roast zucchini, yellow squash, tomatoes and peppers. This is such a simple vegetarian meal.
Hummus is an easy way to customize your flatbread. There are times when I whip up a batch of homemade roasted garlic hummus, but store-bought hummus is great too. You can use your favorite flavor. I’m a big fan of spicy hummus for some of heat.
The Ingredients
This is what you need:
- Naan can be found at most grocery stores in the bread aisle. It is available in white and whole wheat.
- Zucchini and yellow squash: These summer squash varieties are interchangable. They should be frm without any soft spots.
- Bell peppers: The recipe calls for a red pepper and an orange pepper. This is for both color and flavor. You can also use yellow bell peppers.
- Tomatoes: Grape or cherry tomatoes, halved, roast with the peppers on the same pan. Going with the theme of a rainbow of veggies, tomatoes in a variety of colors are a bonus.
- Hummus is the “sauce” for this pizza. Don’t limit yourself to just plain hummus. Take advantage of store-bought or from-scratch hummus like my roasted red pepper hummus with smoked almonds.
- Feta cheese is a nice way to top the flatbread with something a little sharp and salty.
- Parsley: I like giving the pizza a sprinkle of fresh herbs right before serving it.
- Olive oil, kosher salt & black pepper are needed for roasting the vegetables.
Seasonal Variations
At its most basic, this naan pizza is crust, hummus and veggies. No matter the season, if you have other roasted vegetables they would be great for toppings. Try crispy roasted brussels sprouts and butternut squash in the fall and winter.
How To Make This Roasted Vegetable Naan Flatbread
Preheat the oven to 425 degrees F.
1. Toss the zucchini and squash with oil, salt and pepper on a baking sheet. Make sure they are not overlapping.
2. Toss the peppers and tomatoes with oil, salt and pepper on another pan. Spread them into a single layer with the tomatoes cut side up. If the tomatoes are flesh side down, they will stick to the pan.
3. Roast the veggies until they are browned at the edges. This will take about 20-25 minutes.
4. Warm the naan in the oven. Place it right on the rack for 2 minutes per side.
5. To assemble the pizza, spread the hummus on the naan. Leave a border around the edge that’s about 1 inch.
6. Top the flatbreads with the roasted zucchini, squash, peppers and tomatoes.
7. Sprinkle on crumbled feta and parsley.
Serving
These flatbreads are best eaten warm or at room temperature. You can slice them and serve them as an appetizer too. Or treat them like a vegetarian main dish. To go with it, I like this arugula salad with lemon vinaigrette or this better-than-a restaurant house salad.
More Veggie Pizza Recipes
Grilled Arugula Pizza with Sun Dried Tomatoes
Roasted Vegetable Pizza
Grilled Mushroom Corn Pizza
Roasted Beet Flatbread
Roasted Vegetable Naan Flatbread Pizza
Ingredients
- 1 medium zucchini, sliced 1/4 inch thick
- 1 medium yellow squash, sliced 1/4 inch thick
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 pint grape tomatoes or cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 naan breads
- 1/2 cup hummus
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped parsley
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Instructions
- Preheat the oven to 425 degrees F.
- On a sheet pan, toss the zucchini and yellow squash with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange in a single layer.
- On another sheet pan, toss the peppers and tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange in a single layer with the tomatoes cut side up.
- Roast the vegetables until they are golden and browned at the edges, about 20-25 minutes. Flip over the zucchini and squash about halfway through roasting.
- To warm the naan, place it directly on the rack in the oven for 2 minutes per side.
- To assemble the flatbreads, spread them with hummus leaving a 1-inch border. Top with vegetables, crumbled feta and chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! My husband and I loved it! So flavorful! I just added a little garlic powder because I love garlic. LOL! The only other thing I did different was add some tzatziki sauce on top because I had a little left and didn’t want it to go bad. Will definitely make again! Thank you!