Apparently today was National Eat Your Vegetables Day. Hmmphh, who would have thought a day like that even existed? I mean, shouldn’t everyday be a day to eat your vegetables?
The answer to that question is yes, yes it should. (Okay mom, sheesh.)
Actually, did you know that, according to the USDA, pizza is considered a vegetable?
Oh I’m sorry, we won’t even go into that mess. Let’s back up real quick…dooot…dooot…dooot.
Okay, I don’t know about the pizza that they serve in cafeterias throughout the United States public school system, but I do know that some pizza can actually be pretty healthy.
Especially when it’s loaded with delicious vegetables and fresh basil on top of whole wheat Naan.
I am seriously obsessed with my basil plant right now and you can find me sniffing it like a crazy person every afternoon while I water my plants.
Ugh, smells like heaven.
Heaven paired with rich and creamy Burrata cheese. Believe it or not, I hadn’t even heard of Burrata cheese before moving to Northern California. I tried it for the first time at a local restaurant not too long ago and loved it.
Just like mozzarella, it pairs perfectly with fresh tomatoes and fragrant basil…and corn, of course.
Can you tell I’m having fun with roasting corn and tomatoes lately? They’re so good together!
I’ve actually made this pizza several times for a busy weeknight meal because it’s super easy to throw together. I’m talking like ten minutes (max) to assemble and under fifteen minutes to cook. Pair it with a salad and a glass of wine (optional, but recommended) and you have yourself a quick and easy weeknight meal!
Roasted Corn & Tomato Naan Pizzas with Burrata Cheese
- 1 cup fresh basil, thinly sliced (aka chiffonade)
- 1/2 red onion, thinly sliced
- 1 pint cherry or grape tomatoes, halved
- 1 cup fresh corn or frozen and defrosted
- 4 pieces whole wheat Naan
- 8 ounces Burrata cheese (could also use mozzarella or Italian blend)
- 4 tablespoons olive oil
- 2 teaspoons garlic salt
Makes 4 pizzas
Preheat the oven to 350°F and lay Naan on a lined cookie sheet.
Layer corn, tomatoes and onion on top of the Naan then top with basil. Drizzle one tablespoon of olive oil over vegetables on each piece and top with several dollops of cheese or with shredded cheese.
Sprinkle approximately 1/2 teaspoon of garlic salt on each piece then place in preheated oven to cook for ten to fifteen minutes (until cheese has melted and vegetables look tender) and then serve immediately, while still warm!
To give them even more flavor, you can throw a little more (uncooked) fresh basil on top after cooking.
I’m telling you, it doesn’t get any easier than this to make a healthy meal full of delicious flavor.
Confession: I eat pizza every week, sometimes twice a week. I love to start with a big salad topped with nuts or boiled egg for protein, and then follow with a warm sometimes frozen fresh from the oven pizza (usually whole grain with veggies!) and a glass of wine. That’s my happy place.
What’s your happy place?
P.S. I read this article that says (good) carbs before bed can help you get more restful sleep. YES!