Roasted Vegetable Naan Flatbread Pizza

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My fridge is never without hummus. And that isn’t just for dipping. Actually this amazing spread is great for pizza, more specifically naan flatbread with plenty of veggies.

So what’s the difference between pizza and flatbread? When I think of pizza, it involves dough with toppings and cheese that’s baked in the oven or even grilled. On the other hand, with a flatbread you start with the crust already baked, and then you top it, so it’s less about melted cheese and hiding the crust. And with the endless options of pre-made naan, pita and other flatbreads at the grocery, this is a recipe where the hard work is already done for you.

Sliced naan flatbread with vegetables.

Why You Need This Recipe

It is uses store-bought ingredients. As much as I love making my own pizza dough, sometimes I want a shortcut. And that doesn’t mean ordering a pizza every time I don’t feel like cooking. Naan is perfect for crust especially when you have a lot of vegetables. Then cheese is just a finishing touch instead of melted all over the toppings.

There are a lot of vegetables.  You can really maximize your veggie intake and clear out what you have in your kitchen just by roasting a couple pans of zucchini, squash, tomatoes and peppers. A flatbread pizza is a great way to put them to use for a simple vegetarian meal.

Hummus is an easy way to customize it. There are times when I whip up a batch of homemade roasted garlic hummus. But three cheers for store-bought hummus because that’s often what ends up in my cart. You can use your favorite flavor and brand for your flatbread. Besides roasted garlic, I also am a big fan of spicy hummus for a touch of heat as well as roasted red pepper hummus.

What Is Naan?

Found in Southeast and Central Asia, naan is a traditional leavened flatbread that is made from whole wheat flour and all-purpose flour. The texture is best described as soft and fluffy. Naan often has milk or yogurt in the recipe, which makes it pillowy.

In India it is baked in a tandoor oven, which is made of clay. Before baking, naan bread is brushed with ghee. The heat causes it to puff up and bubbles appear all over.

Naan is wonderful with curry. Tear it and let it sop up sauces, soups and stews. Or use it for dips like homemade labneh. Naan is soft enough that it can also be a wrap.

The Ingredients

Ingredients including naan, vegetables, hummus and olive oil.

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: Look for zucchini that is medium to dark green and firm. Avoid any with soft spots because they won’t be as fresh.
  • Yellow squash: This cousin to zucchini has pale yellow skin. Again it should be firm and have no 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: Small grape tomatoes, halved, roast along with the peppers on a sheet 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, so don’t limit yourself to just plain hummus. Take advantage of store-bought or from-scratch hummus in flavors.
  • 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: Use extra virgin olive oil.
  • Salt & pepper are important to season the vegetables before they roast in the oven.

Seasonal Variations

At its most basic, this naan pizza is crust, hummus and veggies. No matter the season, if you have other vegetables to roast or leftover roasted ones, they would be great for toppings. For instance, try crispy roasted brussels sprouts and butternut squash in the fall and winter.

How To Make This Roasted Vegetable Naan Flatbread Pizza

Preheat the oven to 425 degrees F.

1. Toss the zucchini and squash with olive oil, salt and pepper on a baking sheet. Make sure they are in a single layer.

2. Toss the peppers and tomatoes with olive 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, then they are more likely to stick to the pan.

Sliced zucchini and squash on a sheet pan. Sliced peppers and halved grape tomatoes on a sheet pan.

3. Roast the veggies until they are browned at the edges. This will take about 20-25 minutes.

Roasted sliced zucchini and squash on a sheet pan. Roasted sliced peppers and halved grape tomatoes on a sheet pan.

4. Warm the naan in the oven. Place it right on the rack for 2 minutes on each side.

5. To assemble the pizza, spread the hummus on the naan. Leave a border around the edge that’s about 1 inch.

Naan warmed on the oven rack. Naan with hummus spread on it.

6. Top the flatbreads with the roasted zucchini, squash, peppers and tomatoes.

7. Sprinkle on crumbled feta and parsley.

Naan with roasted veggies; naan with roasted veggies, feta and herbs.


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 an easy arugula salad with lemon vinaigrette.


If you have leftovers, you can eat them cold straight from the refrigerator, or rewarm the naan in a 350-degree F oven for 7-10 minutes.

Sliced of naan flatbread topped with roasted vegetables and feta.

Let me know if you if you made these flatbreads. Please leave a comment and rating below. Thanks!

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Roasted Vegetable Naan Flatbread Pizza

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Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
Store-bought ingredients make this roasted vegetable naan flatbread with hummus, zucchini, squash, peppers and tomatoes a super simple vegetarian recipe.


  • 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


  • 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. Spread into 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. Spread into a single layer with the tomatoes arranged 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.
  • Finish the flatbreads with crumbled feta and chopped parsley.


Store leftovers in an airtight container in the refrigerator up to 3 days.
You can eat leftovers cold or warm them in a 350-degree F oven for 7-10 minutes.


Calories: 758kcal | Carbohydrates: 92g | Protein: 23g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 27mg | Sodium: 2484mg | Potassium: 1494mg | Fiber: 13g | Sugar: 20g | Vitamin A: 6357IU | Vitamin C: 222mg | Calcium: 263mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Pizza
Cuisine: Mediterranean / Middle Eastern
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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