Monday, 19 September 2011

Roast Vegetable Nan Pizzas

Last week on The 21st Century Housewife, I blogged about my Autumnal Roast Vegetables. They, along with some Nan bread, pesto and cheese are really all you need to make a quick and satisfying meal. This is a great variation on normal pizza, not only because it lets you use up leftover Nan bread, but the texture of the bread gives a gorgeous chewy crust. Of course, you can always ordinary pizza crust, or even an English muffin! 

For each Roast Vegetable Nan Bread Pizza you need:

1 large individual serving size nan bread
1 tablespoon basil pesto OR
1 to 2 tablespoons tomato sauce
¼ cup grated vegetarian mozzarella style cheese

Place the nan bread on a lightly oiled baking sheet. If making more than one spread them comfortably apart on the baking sheet. 

Spread the pesto or tomato sauce over the nan bread. Top with the roast vegetables. Sprinkle the cheese over top. 

Bake at 375℉ (or 190℃ - or 180  for a fan oven) for fifteen to twenty minutes until the toppings are hot and the cheese is melted.

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