Description
Delight in the warm, earthy flavors of fall with these elegant Autumn Naan Pizzas, featuring seasonal ingredients and a drizzle of balsamic glaze.
Ingredients
Scale
- 2 pieces of naan (store-bought or homemade)
- 1/2 cup ricotta cheese (room temperature)
- 1 tablespoon olive oil (extra virgin)
- Pinch of salt and freshly cracked black pepper
- 1 cup butternut squash (peeled and diced)
- 1/2 red onion (thinly sliced)
- 1 cup baby spinach (washed)
- 1/2 cup goat cheese (crumbled)
- 1/4 cup balsamic glaze (for drizzling)
- Fresh thyme (to taste, finely chopped)
Instructions
- Preheat your oven to 425°F (220°C).
- Toss the butternut squash and red onion with olive oil, salt, and pepper in a bowl and roast on a baking sheet for 20-25 minutes, or until tender and caramelized.
- Mix the ricotta cheese with additional olive oil, salt, and pepper in a small bowl until smooth.
- Spread a layer of ricotta over each naan, then top with the roasted squash, red onion, and baby spinach, finishing with crumbled goat cheese and fresh thyme.
- Bake the naan pizzas for 10-12 minutes until golden and cheese is melted.
- Drizzle with balsamic glaze before serving.
Notes
Serve on a rustic wooden board and pair with a light salad. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg