Easy Summer Vegetable Pizzas

Ingredients

• 4 individual baked naan, store-bought or homemade
• 5 tablespoons olive oil + more for drizzling
• 2 small green or yellow zucchini
• 1 sweet red pepper, halved, seeded, and sliced into thin strips
• 2 ounces grated Parmesan cheese (about 1/2 cup)
• 8 ounces fontina cheese, grated (2 cups loosely packed)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 large handfuls of arugula
• 12 cherry tomatoes, halved
• 1 small handful fresh basil leaves, torn into pieces
• 1 small handful fresh mint leaves, torn into pieces
• 2 to 3 teaspoons red wine vinegar

Instructions

1. Preheat the oven: Set a rack on the upper shelf of the oven and preheat it to 500°F.
2. Cut the zucchini in lengthwise ribbons: 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 until you reach the seeds. Turn the squash over and repeat. Discard the core.
3. Warm the naan briefly: 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.
4. Top the pizzas: Sprinkle each naan with about 2 tablespoons of Parmesan and 1/2 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.
5. Make the salad topper: 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. You’ll top the pizzas with this salad after the pizza bakes.
6. Bake and serve the pizzas: 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.