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.
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)
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