Ingredients

The following ingredients have 6 Servings
  • 1 medium zucchini (cut lengthwise into 1/4-inch strips)
  • 1 small red bell pepper (cut into quarters)
  • 3/4 red onion (cut into 1-inch wedges through the root)
  • 1 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 6 mini naan breads ((such as Stonefire brand))
  • 1/2 cup + 1 tbsp grated part-skim mozzarella cheese
  • 2 tablespoons minced cilantro
  • 1/4 cup natural peanut butter (preferably smooth)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon chili garlic sauce

Instruction

  • Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the preheated oven for 10 minutes. A baking sheet can be used instead of a stone.
  • Preheat a grill or grill pan to medium-high heat.
  • Brush both sides of the zucchini, red bell pepper and red onion with olive oil and season with salt.
  • Grill the vegetables until just tender and slightly charred, about 2 minutes per side for the zucchini and bell peppers, and 3 to 4 minutes per side for the onions. If using a grill pan, it may be necessary to cook the vegetables in two batches.
  • Cut the zucchini pieces in half or thirds, cut the bell peppers in strips and cut the root end off of each onion wedge.
  • Spread about 2 teaspoons peanut sauce on each naan. Divide the vegetables evenly between the naans. Sprinkle each with 1 ½ tablespoons mozzarella.
  • Lay 4 pizzas on a pizza peel or on a baking sheet (if not using a baking stone). If using a pizza peel, transfer the pizzas from the peel to the preheated stone. If using a baking sheet, place the baking sheet in the oven.
  • Bake until the cheese is melted and the naan is golden brown, 7 to 8 minutes. Repeat with the remaining 4 pizzas.
  • Garnish with cilantro. Serve.