This colorful vegetable pizza is quick to prepare and filled with flavor. Preheat conventional or toaster oven to 400 degrees Fahrenheit while assembling. Begin with Naan or unleavened flat bread. This recipe would be vegan if not for the possible ingredients used in Naan. Our naan is local but contains “DATEM”, which is an acronym for bread conditioners often containing animal ingredients.
Coat the bread of choice with just enough tomato sauce so as not to become soggy. Pesto is an excellent alternative!
Heap a generous portion of sautéed vegetables on top. I often choose the same selection of easy to come by garden veggies because I like them. These veggies were previously prepared and seasoned with intention for future entrees, like this one.
Add thick tomato slices or small wedges. Heirloom varieties, like this Black Krim, are known for their meaty texture, therefore; withstand heat well. Heirloom varieties contain higher levels of effective lycopene antioxidants, demonstrating a reduction of blood platelet aggregation. Our tomatoes were not ripening in the cool summer nights so I brought them indoors to save them from both animals and the elements, but only after a hint of color first appeared. This is the formation of lycopene, which continues to develop from the inside out.
Garnish with fresh basil to bring forth the flavor of these mouthwatering tomatoes.
Finally, grind black pepper overall to taste. We use a Turkish coffee grinder as our pepper mill, for a fine dusting of a tri-color blend.
Bake briefly at 400 degrees F directly on top oven rack for just a few minutes. The finished product will be hot all the way through and the bread becomes slightly crisp while remaining flexible. Try different sauces and toppings to suit your individual palate and needs, because it’s all YOURS.
Now that I have fed myself, I will go feed the tomatoes. They are still growing!