Mini Naan Pizzas

Name: Mini Naan Pizzas
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 8
Cuisine: Italian
Ingredients: 1 large orange bell pepper or yellow or red bell pepper, thinly sliced; 1 medium red onion, thinly sliced; 1 package (227 g) cremini mushrooms, sliced; 2 Tbsp. (30 mL) olive oil; 2 Tbsp. (30 mL) Knorr® Concentrated Vegetable Bouillon; 2 packages (180 g. ea.) Traditional mini naan bread; 1 cup (250 mL) no salt added tomato sauce; 1 cup (250 mL) part-skim shredded mozzarella; 1/4 cup (60 mL) thinly sliced fresh basil leaves

Are you looking for a recipe that can create some family fun? Then get the whole family involved when making the Knorr mini naan pizza recipes. Try it today!

17 MINS

Cooking Time
10 MINS

Prep Time
8 People

Serves

1 large orange bell pepper or yellow or red bell pepper, thinly sliced
1 medium red onion, thinly sliced
1 package (227 g) cremini mushrooms, sliced
2 Tbsp. (30 mL) olive oil
2 Tbsp. (30 mL) Knorr® Concentrated Vegetable Bouillon
2 packages (180 g. ea.) Traditional mini naan bread
1 cup (250 mL) no salt added tomato sauce
1 cup (250 mL) part-skim shredded mozzarella
1/4 cup (60 mL) thinly sliced fresh basil leaves

Preheat oven to 450°F/230°C. Toss vegetables with olive oil and Knorr® Concentrated Vegetable Bouillon. Add to a large nonstick skillet over medium-high heat and cook stirring frequently, until vegetables are tender, lightly browned, and most of the liquid has evaporated, about 7 minutes. Remove from heat and set aside.
Arrange naan on 2 baking sheets. Spread 2 Tbsp. (30 mL) tomato sauce on each naan, then top evenly with cooked vegetables, then mozzarella.
Bake 10 minutes or until cheese is bubbly and crust is crisp. Sprinkle with basil.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	230.0
Calcium (g)	125.0 mg
Carbohydrates (g)	30.0 g
Fat (g)	9.0 g
Fiber (g)	2.0 g
Iron (g)	1.75 mg
Potassium (g)	350.0 mg
Protein (g)	8.0 g
Saturated Fat (g)	2.5 g
Sodium (g)	560.0 mg
Sugar (g)	3.0 g
Trans Fat (g)	0.1 g

TIP: Cook vegetables ahead of time and keep stored in the refrigerator until ready to use. Or, use 2 cups (500 mL) of any leftover cooked vegetables to avoid food waste.