Chopped Italian Naan Pizzas are a super easy lunch or dinner. Naan is baked to a perfect crisp and acts as our pizza base. Then it’s piled high with a fresh Italian chopped salad tossed in a homemade balsamic dressing. So easy and always such a huge hit!
Chopped Italian Naan Pizzas
Okay, so maybe these are a little less pizza and a little more flatbread, but either way this chopped italian naan bread is delicious! Essentially, we’re combining two of my favorite things – chopped salads and naan! Of course you can eat these separately but where’s the fun in that? You know we love a fun combo in this house. The naan is light and crispy and the salad is full of chopped veggies like red onions, bright tomatoes and tangy banana peppers. Add in the savory salami, pepperoni, and deli ham with some provolone cheese and an easy from scratch balsamic dressing and I am sold!
Can’t get enough unique “pizza” recipes? Say no more, the Salty Marshmallow has you covered. Check out these Easy Pizza Totchos (yes those are pizza nachos) for a fun appetizer, or these customizable Zucchini Pizza Bites for some lighter fare!
What is Naan Bread?
Naan is a flatbread popular in Asia and the Caribbean. It has a fluffy texture and is rich in fiber and protein. It does have a higher carb count than some other breads/doughs but is more nutrient dense so is seen as being a slightly healthier alternative.
How To Make Chopped Italian Naan Pizzas
- Bake. Lay out 2 – 3 pieces of naan bread (or as many as you can fit without overlapping on the pan) and bake for 10 minutes until the bottoms are light golden in color. Repeat the crisping process with all of the naan and then set them aside to cool.
- Make the dressing. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and red pepper flakes.
- Assemble the salad. Combine the chopped lettuce, tomato, salami, pepperoni, ham, banana peppers, red onion, and provolone cheese. Toss with the dressing.
- Top and serve. Once the naan bread has cooled, top with the finished chopped salad. Slice into easy to eat slices, sprinkle with fresh parsley, and serve. Enjoy.
Storing Chopped Italian Naan Pizzas
You’ll want to serve these naan pizzas as soon as assembled. Once the dressing sits long enough the bread and veggies will lose their crunch and get soggy. However, the dressing can be stored separately in an airtight container in the fridge for up to 2 weeks. The salad can also be stored separately in an airtight container for up to 3 days. As for the naan, save the baking until you’re ready to serve the pizza.
Recipe Notes for Italian Naan Pizzas
- Naan – Any brand works well! So far I haven’t met naan that I didn’t like.
- Olive oil – I love a light olive oil for easy homemade dressings like this one! Avocado oil also works well if preferred.
- Balsamic vinegar – Be sure to get balsamic vinegar, not vinaigrette. Vinaigrette already has oil and spices in it, but we’re making our own salad so you want the pure vinegar version.
- Garlic – Feel free to add more or use less. Fresh is best but garlic powder will work in a pinch also.
- Seasonings – Oregano, salt, and red pepper flakes add just enough flavor and kick to the salad dressing. You can experiment with your own blend if you prefer other seasonings!
- Tomato – I used Roma tomatoes, but you can use whatever you have on hand.
- Italian meats – The perfect trifecta is: salami, pepperoni, and ham. Dice each one into bite sized strips. You can opt for spicy or mild versions of the salami and pepperoni, and any kind of deli ham will work well for this recipe.
- Cheese – You can never go wrong with provolone for this classic Italian combo.
- Banana peppers – Pepperoncinis give you a similar taste and texture if you’re looking for a substitution.
Enjoy!
~Nichole
Chopped Italian Naan Pizzas
Ingredients
- 4 Naan Breads
- 1/2 Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 2 Cloves Garlic finely minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt
- 1/2 teaspoon Red Pepper Flakes
- 3 Cups Chopped Romaine Lettuce
- 1 Roma Tomato deseeded and diced
- 1 Cup Diced Salami
- 1 Cup Diced Pepperoni
- 1 Cup Diced Deli Ham
- 1 Cup Diced Provolone Cheese
- 1/2 Cup Chopped Pepperoncini Peppers or Banana Peppers
- 1/2 Red Onion diced
Instructions
- Preheat the oven to 400 degrees Fahrenheit and spray a large sheet pan with olive oil spray.
- Lay 2-3 naan bread on the pan at a time and bake for 10 minutes or until the bottom turns light golden and crispy.
- Repeat the baking process with the remaining naans then cool completely.
- In the meantime, whisk the oil, vinegar, garlic, oregano, salt, and pepper flakes together in a large bowl.
- Toss in the lettuce, tomato, salami, pepperoni, ham, cheese, banana peppers, and onion.
- Once the naans have cooled, top with the chopped salad then slice and serve with freshly minced parsley for garnish if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
