Happy SPRING everyone!! I am truly geeking out at the sunshine, warmer temps and flowers starting to poke through the dirt! We planted bulbs for the first time last fall, so we’re excited to see if they made it through the squirrel scavengers. So far, we’re looking good!

I spent most of my day yesterday raking out dead leaves and clearing out the Taco Bell hot sauce packets from my garden – yes really. Not mine, as side note. Or maybe they were? I don’t know, don’t worry about it. 😎 Dave said that I looked like a grunge gardener, due to my ensemble, which I thought would be a cool name for a blog…

ANYHOO – this does relate to my pizza recipes, because our goal is to grow a vegetable garden for the first time this summer with pizza toppings galore! Only wish I could grow some pepperoni…

This quick pizza is perfect for a weeknight and is also totally customizable so would be great for kiddos too! I buy the naan bread premade from Aldi – it comes in a pack of four and I always have it on hand and just keep in the freezer until I need it. Serious time-saver.

Obviously you can put whatever you’d like on these bad boys, but these are my two go-to’s that I think are quite delicious.

The below ingredients are for one pizza, so adjust based on how many you’re making.

Bean + Giardiniera Ingredients
1 naan bread
1 clove minced garlic
1/2 tbs olive oil
1 cup mozzarella cheese
2 tbs giardiniera
1/4 cup white beans
1/2 tsp red pepper flakes
fresh cracked pepper

Roasted Tomato + Burrata Ingredients
1 naan bread
1 clove garlic
1/2 tbs olive oil
6 oz roasted grape tomatoes
1/2 tsp salt
1 cup mozzarella cheese
2 pieces prosciutto
handful arugula
1/4 cup burrata
fresh cracked pepper

For the first piz: preheat your oven to 350 degrees. Lay out the naan bread and drizzle the olive oil over the bread, then add the minced garlic. Top with mozzarella cheese, spicy giardiniera and white beans. Pop on a baking sheet and put in the oven. Bake for 6-8 minutes until the cheese starts to melt. For the final 2 minutes, place in the broiler on medium and cook just until the crust and cheese starts to golden. Top with red pepper flakes and fresh cracked pepper once out of the oven. Slice into pieces and eat up!

For the second piz (this one takes a bit longer b/c you need to roast the tomatoes): preheat the oven to 350 degrees. Place the tomatoes (still on vine is fine) in a cast iron skillet, top with a pinch of salt and pop in the oven for 20-25 minutes until the tomatoes are good and roasted.

To build the pizza, lay out the naan bread on a baking sheet, drizzle with olive oil and add minced garlic. Then add the mozzarella and as many roasted tomatoes as you’d like (off the vine, of course). Cook the same way as the above, 6-8 minutes in an oven at 350, then under a broiler to finish on medium heat for the last 1-2 minutes until crust and cheese is golden. Once it’s out of the oven, top with dollops of burrata, pieces of procuitto and the arugula. Then crack some pepper over the pizza and serve!

I hope you give this a go as Dave and I have been really digging this quick and easy weeknight meal that is fun to change-up and perfect after a long day.

Cheers!