Mushroom and Onion Naan Pizzas

These cute little Mushroom and Onion Naan Pizzas are the perfect dinner when you want something easy, but don’t want to sacrifice taste! The best part? You can totally customize this recipe and make it completely plant-based! Each naan is topped with ricotta cheese, then covered with a delicious mixture of onions and mushrooms sautéed in butter (or plant-based butter), and finished off with a sprinkle of mozzarella cheese and fresh sage. These pizzas are SO GOOD!

What is Naan?

First things first, let’s talk about naan. According to my research, Naan originated in India over 2,500 years ago after the arrival of yeast in India from Europe. Traditionally, they are baked in a very hot clay tandoor oven, with charcoal or wood fire. Whenever I go to an Indian restaurant, I always order a side of Naan, because it’s special – it’s puffy, light, doughy, all the things that bread should be.

These days, you can find many recipes for naan on the internet. But because I am knee-deep in mom life and work, and know that if I made my own, I’d eat them all before the family even got to take a bite, I just opt for convenience and purchase them from the grocery store. While they are not authentic and not as amazing as a restaurant, they totally hit the spot in a pinch and they make a delicious pizza crust!

What you need to make these cute little Mushroom and Onion Naan Pizzas

• Naan: You can find these in the bread section at major grocery stores. And if you have a Trader Joe’s near you, they have them as well. I’ve even seen gluten-free versions!
• Butter: Butter makes everything taste great, so use it! I like a good salted version, but unsalted will be fine too. And if you are dairy-free, plant-based butter works just fine as well.
• Onion: The onion gives these pizzas so much flavor, and you can use any onion variety you’d like. I just use white onion.
• Mushrooms: For this recipe, you need mushrooms. Again, for convenience, I purchase pre-sliced mushrooms. Save yourself a step and do the same!
• Ricotta cheese: The first layer of these pizzas is the ricotta cheese. It’s thick, creamy, and as a result, prevents the bread from getting soggy. If you are dairy-free, you can use a vegan ricotta. The Kite Hill brand makes a great one.
• Mozzarella cheese: The mozzarella cheese compliments the ricotta well, and you don’t need too much, since the ricotta on the bottom is pretty rich. If you are dairy-free, feel free to use a vegan mozzarella cheese.
• Honey: Honey adds the best flavor here; the sweet compliments the savory so nice, and I can’t wait for you to try it! If you are vegan, just omit it all together.
• Sage: Sage happens to be one of my favorite herbs! If you can find fresh sage, I recommend purchasing it! If not, go for dried sage. It’s inexpensive and you’ll have the jar in your spice cabinet for a long time. 

How to make the perfect Mushroom and Onion Naan pizzas

Making these naan pizzas is essentially a fun layering project, and once you see how easy these are to make, you are going to come up with your own creations!

1. First, preheat your oven to 425 F.
2. Next, line up 4 naan on a baking sheet. Depending on how large your naan is, you might need to use a second baking sheet.
3. In a skillet on the stove over medium heat, add the butter.
4. Add the diced onions and season with salt and pepper.
5. Once the onions start to soften, add the honey and the mushrooms. Continue stirring until the mushrooms have shriveled down in size and the onions are a bit caramelized. After about 5 minutes, remove the pan from the heat and set aside.
6. Spread ricotta evenly on each piece of naan.
7. Then evenly distribute the onion/mushroom mixture among the 4 pieces. Sprinkle the mozzarella on top, dividing evenly among all 4.
8. Bake for 10-12 minutes. The sides should be browned and crisp and cheese should be melted.
9. Sprinkle lightly with dried sage, cut into pieces (if you want) and enjoy!

If you make this recipe, please be sure to leave a comment and a rating below. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

Mushroom and Onion Naan Pizzas

5 from 2 votes

Nicole Modic

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

SERVES 4

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If you haven't used naan in place of a pizza crust, you are in for a real treat. Naan is delicious; and it's even more delicious topped with ricotta, sauteed onions and mushrooms, mozzarealla cheese and sage. I can't wait for you to experience this flavor explosion, for a quick and easy snack, appetizer, lunch, or dinner option that comes together in minutes.

Ingredients

• 4-6 naan
• ¼ cup butter or plant-based butter
• 1 small white onion finely chopped
• 2 cups sliced white mushrooms
• ¾ cup ricotta cheese or dairy-free ricotta
• ⅔ cup shredded mozzarella cheese or dairy-free mozzarella
• 2 tablespoons honey omit if vegan
• Salt & pepper to taste
• Fresh or dried sage for topping

Instructions

• First, preheat your oven to 425 F.
• Next, line up 4 naan breads on a baking sheet. Depending on how large your naan is, you might need to use a second baking sheet.
• In a skillet on the stove over medium heat, add the butter.
• Add the diced onions and season with salt and pepper.
• Once the onions start to soften, add the honey and the mushrooms. Continue stirring until the mushrooms have shriveled down in size and the onions are a bit caramelized. After about 5 minutes, remove the pan from the heat and set aside.
• Spread ricotta evenly on each piece of naan.
• Then evenly distribute the onion/mushroom mixture among the 4 pieces. Sprinkle the mozzarella on top, dividing evenly among all 4.
• Bake for 10-12 minutes. The sides should be browned and crisp and cheese should be melted.
• Sprinkle lightly with dried sage, cut into pieces (if you want) and enjoy!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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