Zucchini, Caper, and Parmesan Naan Pizza

A naan pizza on parchment paper covered in thinly sliced zucchini, capers, parmesan cheese, and parsley.

I always keep a bag of naan in my freezer for those times where I’m cooking for one and I want a personal pizza or flatbread in under 20 minutes. I don’t have to worry about the annoying process of stretching out pizza dough (I know, I know, it’s supposed to be fun but I have very little patience with anything dough-related) and naan is the perfect size for a pizza meant for one person. This zucchini version comes together quickly, especially if you have a mandolin for the slicing, and the tanginess of the capers, the nuttiness of the parmesan, and the garlicky olive oil blend together effortlessly to form a naan pizza with big flavour and a very short list of ingredients.

zucchini, caper, and parmesan naan pizza:

Naan bread

2 Tbsp. extra virgin olive oil

2-3 cloves of garlic, finely minced

A small handful of parsley, chopped into tiny pieces

Kosher salt and freshly cracked pepper

Very thinly sliced zucchini, enough to cover the naan with some overlap

1 tsp. pickled capers, chopped

Parmigiano-Reggiano or other very firm and flavourful cheese, finely grated

  1. Preheat the oven to 350 degrees.
  2. In a small bowl combine the olive oil, garlic, parsley, and a a generous pinch of kosher salt and freshly cracked black pepper.
  3. Using a pastry brush, coat the naan with a generous amount of the oil and garlic mixture making sure to leave some for the brushing on top of the zucchini.
  4. Place the oil-brushed naan on a parchment-lined baking tray and warm in the oven for about 5-6 minutes or until the naan is just starting to crisp up. Remove from oven.
  5. Layer the zucchini slices on the naan with a slight overlap and brush with the remaining garlic and parsley oil. Scatter the chopped capers over the zucchini and top with a fine layer of parmesan.
  6. Broil the zucchini naan pizza for a couple of minutes, making sure the edges don’t brown too much and the cheese begins to melt. Slice into three pieces with a pizza cutter and enjoy while hot or at room temperature.

Close-up photo of olive oil with parsley and garlic.

When my sister told me about this album I didn’t believe it existed, which is ridiculous in retrospect because why wouldn’t this be a real thing? This is the first remix on the album and in my opinion it’s the best one. I mean, I already listen to Enya without shame on my own but the combination of Enya as well as Dntel results in an ethereal layering of voices and warmth that makes for a beautiful listening experience.

Dntel – After Ventus (Enya Mixes)

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