Pesto Naan Pizza with Roasted Tomatoes & Asparagus


For the past 3 weeks, I was living by myself in Durham as I finished my school year while Nate started his summer job in DC. Nate and I have been living together for almost 4 years now, so I guess you can say I’ve become accustomed to cooking for two (one of which is a very hungry, very active boy). Therefore, I cook A LOT of food. And there are rarely many leftovers 😉

But while we were apart for those three weeks, it became very strange cooking just for myself again. I mean, I used to do it all the time in college, but that honestly feels likes ages ago. At first, I’d still make the same size portions I made with two of us, but just eat them all week long until they were gone. But who wants to eat the same thing all week???

Unless it’s pizza.


Pesto Naan Pizza with Roasted Tomatoes & Asparagus {vegan} //


The only thing that I never got sick of was PIZZA. This Pesto Naan Pizza to be exact.

I’d make a huge batch of pesto over the weekend, roast up some veggies, and be totally set for dinner for the next few days! My favorite veggie combination was definitely this roasted tomato and asparagus style, but I also changed it up with some roasted broccoli, cauliflower, and sautéed zucchini.

I used whole wheat naan as my canvas for these pizzas and they turned out to be the perfect crust. It’s already portioned out (for dinner for one 😉 ), the whole pizza bakes in less than 10 minutes, and the crust gets perfectly crispy, yet soft (just how I like it).


Pesto Naan Pizza with Roasted Tomatoes & Asparagus {vegan} //

Pesto Naan Pizza with Roasted Tomatoes & Asparagus {vegan} //


If you’re not vegan or dairy-free, feel free to sprinkle some fresh mozzarella or parmesan on top before you bake. Even though I’m not vegan, I always eat my pizza without cheese (because I’m weird like that) and this pizza tastes especially delicious cheese-free!

Have a wonderful rest of your week everyone— we’re over the hump!!


Pesto Naan Pizza with Roasted Tomatoes & Asparagus {vegan} //


Pesto Naan Pizza with Roasted Tomatoes & Asparagus

Serves 2-4
Prep time 10 minutes
Cook time 7 minutes
Total time 17 minutes
Dietary Vegan, Vegetarian
Meal type Appetizer, Main Dish


  • 2 whole wheat naan
  • 5 Small tomatoes, sliced
  • 1/2 cup asparagus, chopped into 1'' pieces
  • garnish: fresh basil

for the pesto

  • 1/3 cup cashews
  • 1 cup basil leaves, packed
  • 3 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup extra virgin olive oil


for the pesto
Step 1
Place cashews in a high speed blender and pulse until chopped into tiny pieces. Pour into a small bowl and set aside. Place basil leaves and garlic into blender and pulse until leaves are broken up. Add in extra virgin olive oil, salt, and pepper and puree until just slightly chunky. Add the cashews back in, pulse once more, and add any more salt and pepper, if desired.
Step 2
Preheat the oven to 400 degrees. Place whole wheat naan on a baking sheet. Spoon desired amount of pesto onto each naan and spread to coat. Top with sliced tomatoes and asparagus pieces. Bake for 7-8 minutes, or until naan is crispy and tomatoes are tender.

Pesto Naan Pizza with Roasted Tomatoes & Asparagus {vegan} //


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


    • It had been a while for me too— it’s basically the best canvas for just about anything!!

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