Naan Pizza with Whipped Ricotta and Blistered Broccoli

5 from 4 votes
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Naan Pizza with Whipped Ricotta and Blistered Broccoli come together in just 20 minutes. Using store-bought naan bread as pizza dough makes this Mediterranean-inspired meal easy + weeknight-friendly.Naan pizza topped with ricotta, broccoli, and tomatoes sliced into thirds

Homemade pizza is a weekly staple in our dinner rotation. However it does require some advance planning between making/thawing the dough, rolling it out, and assembling.

Naan pizzas, on the other hand, can be whipped together in a tasty 20 minute snap. And while they lean on convenience items like prepared naan bread, a fresh topping lineup can still make them feel celebratory.

You can use this method for naan pizza for any number of naan pizza toppings, but I do hope you’ll try today’s combo.

The combination of creamy ricotta, blistered broccoli, and sun-dried tomatoes is pure BLISS. For extra protein, feel free to add chicken or any kind of sausage you like (Italian, chicken, or plant-based sausage).

They’re just as delicious for weeknight dinner as they are a low-key weekend lunch. And I guarantee they will win the hearts of guests should you chose to prepare them for entertaining.

How to Make Naan Pizza

This veggie pizza combo is truly one of my favorites. Broccoli may be an expected pizza topping, however I trust you’ll be a believer after one bite.

If you’re not a broccoli fan, however, there are plenty of suitable veggie substitutes!

The IngredientsRecipe ingredients in separate bowls on a white board with labels

  • Naan Bread: Look for prepared naan bread in the bakery section of most grocery stores. You can use original, whole-wheat, or roasted garlic (my personal preference). 
  • Broccoli: You need 1 large crown of broccoli, which should amount to 4 to 5 cups of florets. Cut the florets into bite-sized pizzas for easier eating.
  • Ricotta: Using whole-milk ricotta is key for the most luscious texture. If making this recipe plant-based, however, you can use plant-based ricotta, such as Kite Hill brand.
  • Lemon: Both the zest and juice of 1 lemon add brightness to the whipped ricotta mixture.
  • Honey: A little honey balances the acidity of the lemon to create a light, lovely ricotta spread.
  • Sun-Dried Tomatoes: For a burst of umami, meatiness, and bright flavor, I use both sun-dried tomatoes and their oil. The oil is delicious drizzled on the naan pizzas after they’re assembled.
  • Chili Flakes: Sprinkling chili flakes on at the end is the perfect finishing touch. Use as much or as little as you like!
  • Basil: A smattering of fresh basil leaves fits the Mediterranean flavor profile beautifully.

The Directions

Step 1: Prepare Whipped Ricotta

Combine ricotta, lemon juice and zest, honey, and a good grind of cracked black pepper in a blender or food processor; blend for 1 minute, until light and creamy. Set aside.Whipped ricotta in a food processor

Step 2: Prepare Blistered Broccoli

Heat 2 Tbsp. of the oil in a large skillet with a fitted lid over medium-high.

Once hot, add broccoli florets; cook, uncovered, for 1 minute. Cover and continue cooking, lifting lid to stir every 2 minutes to prevent burning, until crisp-tender and lightly charred, about 7 to 8 minutes total. Season with salt and garlic powder. Set aside.Sauteed broccoli florets in a cast iron skillet

Step 3: Grill Naan Bread

Heat 1 Tbsp. oil in a cast-iron skillet or grill pan over medium-high. Once hot, add 1 naan bread; cook until the bread is just beginning to char, about 2 to 3 minutes, flip and cook 1 more minute.

Repeat with remaining naan breads, adding more oil as needed after each.Grilled naan breads arranged on a plate

Step 4: Assemble Naan Pizza

Assemble naan pizzas by spreading the whipped ricotta evenly onto each naan bread. Top evenly with blistered broccoli and sun-dried tomatoes.

Sprinkle each pizza with crushed red pepper flakes and a drizzle of oil from the jar of the sun-dried tomatoes. Garnish with fresh chopped basil.Assembled naan pizzas on a cutting board

More Naan Pizza Toppings Suggestions

In addition to the topping lineup in this recipe, here are a few of my favorite add-ons:

  • Sausage: Sliced or crumbled chicken or Italian sausage are a great addition! You can sauté the sausage in the same skillet you use to blister the broccoli. 
  • Grated Cheese: In addition to the ricotta, these naan pizzas are also delicious with a sprinkle of grated Parmesan or Pecorino cheese.
  • Truffle Oil: Finish the pizzas with a drizzle of truffle oil for a restaurant-worthy experience.
  • Arugula: Sprinkle fresh baby arugula over the pizzas at the end for added freshness and crunch.

What to Serve with Naan Pizza

To Make-Ahead:

The naan pizzas are best FRESH – as soon as they come off the grill/pan. However the topping components have a little more wiggle room:

  • Prepare the whipped ricotta 2 days ahead. Refrigerate in an airtight container.
  • Sauté the broccoli up to 2 days ahead. Give it a quick sauté to rewarm before adding it to the pizzas.

Naan pizza with whipped ricotta and veggies on a serving platter

More Healthy Homemade Pizza Recipes:

5 Ingredient Pumpkin and Gouda Pizza

BBQ Peach Skillet Pizza

Root Veggie and Goat Cheese Mini Pizzas

If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 4 votes

Naan Pizza with Whipped Ricotta and Blistered Broccoli

Naan Pizza with Whipped Ricotta and Blistered Broccoli come together in just 20 minutes. Using store-bought naan bread as pizza dough makes this Mediterranean-inspired meal easy + weeknight-friendly.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Equipment

  • Food processor
  • Cast-iron skillet or grill pan

Ingredients  

  • 1 1/4 cup whole-milk ricotta cheese (or cottage cheese)
  • 1 Tbsp. fresh lemon juice, plus 1 tsp. lemon zest
  • 2 tsp. honey
  • Cracked black pepper to taste
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 large broccoli crown, cut into small florets (about 4 to 5 cups)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. garlic powder
  • 4 store-bought naan breads (original or roasted garlic)
  • 1/2 cup jarred sun-dried tomatoes, plus 1-2 Tbsp. sun-dried tomato oil
  • 1/2 tsp. crushed red pepper flakes (or a drizzle of chili crunch)
  • Finely chopped basil leaves for garnish
  • Optional topping: Sautéed sliced or crumbled sausage (chicken, pork, or plant-based sausage)
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Instructions 

  • Combine ricotta (or cottage cheese), lemon juice and zest, honey, and a good grind of cracked black pepper in a blender or food processor; blend for 1 minute, until light and creamy. Set aside.
  • Heat 2 Tbsp. of the oil in a large skillet with a fitted lid over medium-high. Once hot, add broccoli florets; cook, uncovered, for 1 minute. Cover and continue cooking, lifting lid to stir every 2 minutes to prevent burning, until crisp-tender and lightly charred, about 7 to 8 minutes total. Season with salt and garlic powder. Set aside.
  • Heat 1 Tbsp. oil in a cast-iron skillet or grill pan over medium-high. Once hot, add 1 naan bread; cook until the bread is just beginning to char, about 2 to 3 minutes, flip and cook 1 more minute. Repeat with remaining naan breads, adding more oil as needed after each.
  • Assemble naan pizzas by spreading the whipped ricotta evenly onto each naan bread. Top evenly with blistered broccoli and sun-dried tomatoes (and sausage, if using). Sprinkle each pizza with crushed red pepper flakes and a drizzle of oil from the jar of the sun-dried tomatoes. Garnish with fresh chopped basil.

Notes

To Make-Ahead:
  • Prepare the whipped ricotta 2 days ahead. Refrigerate in an airtight container.
  • Cook the broccoli up to 2 days ahead. Give it a quick sauté to rewarm before adding it to the pizzas.

Nutrition

Serving: 1pizza | Calories: 450kcal | Carbohydrates: 60g | Protein: 17g | Fat: 16g | Saturated Fat: 4.5g | Sodium: 750mg | Fiber: 5g | Sugar: 10.5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

 

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Recipe Rating




8 Comments

  1. Stevie says:

    Just made and so delicious!! I have a lot of the ricotta whip left. Any ideas 🙂

    1. Stevie says:

      5 stars
      Sorry forgot to rate!

  2. Jacque says:

    This was delicious and easy to come together. No need for additional protein. I will definitely serve this again.

  3. Leigh Ann Scoppetuolo says:

    5 stars
    Veganized this by using silken tofu instead of ricotta and agave instead of honey. This was so flavorful, delicious, sweet, salty and spicy. All my favorite. Super easy and quick. Thanks for another awesome recipe.

  4. Savannah says:

    5 stars
    This was the first of your recipes that I made and it was delicious and so simple! Since then, I have made three more recipes and all have been great.

    1. Jamie Vespa says:

      Woohoo – that makes my day! So glad you have been enjoying the recipes!

  5. Sharon S says:

    5 stars
    The whole family loved these!! No one complained about missing the meat either. Will make again!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Sharon! Thank you for taking the time to leave a review!