Ingredients
4individual baked naan,store bought or homemade
5tbspolive oil,plus more for drizzling
2small green or yellow zucchini
1sweet red pepper,halved, seeded, and sliced into thin strips
2ozParmesan cheese,(about ½ cup), grated
8ozfontina cheese,(2 cups) loosely packed, grated
½tspsalt
⅛tspblack pepper
2large handfuls of arugula
12cherry tomatoes,halved
1smallhandful fresh basil leaves,torn into pieces
1smallhandful fresh mint leaves,torn into pieces
3tspred wine vinegar
Preparation
Set a rack on the upper shelf of the oven and preheat it to 500 degrees F.
Using a vegetable peeler and starting from the stem and working to the bottom, peel off and discard the outer skin from one side of the squash.
Peel off more ribbons to reach the seeds. Turn the squash over and repeat. Discard the core.
On a rimmed baking sheet, spread out the naan loaves. Brush the tops of each naan with 1 tablespoon of oil.
Bake for 3 to 5 minutes. Remove from the oven.
Sprinkle each naan with about 2 tablespoons of Parmesan and ½ cup grated fontina. Top with 6 to 7 zucchini ribbons and several pepper slices. Sprinkle with salt and pepper and drizzle with a little oil.
In a bowl, toss the arugula, basil, mint, and tomatoes with 1 tablespoon of oil. Sprinkle with vinegar and more salt and pepper, to taste. Toss together. Top the pizzas with this salad after the pizza bakes.
Place the pizzas in the oven and bake for 5 to 6 minutes or until the cheese melts. Remove and drizzle with a little more olive oil.
Top with the salad and serve.
