Thursday, January 26, 2012

Ricotta and Roasted Asparagus Naan Pizza

Don't you just love pizza? It's so yummy I could eat it every week and be perfectly happy. But right about now I need to be shrinking my figure (something about having a baby makes it a little larger than normal...whatever). Ahem!

 I tried to healthify pizza a bit last week so I could enjoy one of my favorite foods without feeling too guilty. It was a fantastic success! Pizza for under 300 calories? Yes, please.

The night before I made whole wheat garlic naan so I decided to use some of the extra as my pizza crust. Then I shmeared on some lowfat ricotta cheese and topped it with roasted asparagus and mushrooms. Then I remembered that I don't really like mushrooms so I took them off mine after serving the family theirs.

Ricotta and Roasted Asparagus on Naan
Serves 4

4 naan flatbreads
1 cup ricotta cheese
1 clove garlic, grated on a zester
1/2 lb. asparagus
2 tsp. olive oil
1 cup mushrooms, halved
kosher salt and black pepper
parmesan cheese (optional)

Preheat oven to 400. Trim asparagus ends and place on a baking sheet along with mushrooms. Drizzle with olive oil. Season with salt and pepper. Roast in the oven for 10 minutes or until asparagus is nearly tender, tossing halfway through so everything cooks evenly. Meanwhile, combine ricotta and garlic in a small bowl.

Remove asparagus and mushrooms from pan. Place naan onto the pan. Spread naan evenly on top of each piece of naan. Layer mushrooms and asparagus on top. Pop the pan back in the oven for another 10 minutes. Serve piping hot with a bit of parmesan cheese on top, if desired.



  1. Ahem--did you make that naan? Is so, I'll need the recipe STAT!

  2. The naan pizza looks great!! If you ever don't feel like making the flat bread from scratch, our naan is authentically made in a tandoor oven, making each one unique. We have original, garlic and whole wheat flavors. We're looking forward to reading more of your blog!


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