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Tips To Improve This Recipe
- Make sure the naan is warm before spreading the ricotta for easier spreading.
- Use a sharp spiralizer to get thin, even strands of yellow squash.
- Lightly toast the naan after adding toppings to help everything meld together and add a bit of crunch.
Ingredients 0/11
Why This Recipe Stands Out
Step 1
Gently heat your oven to 400°F (200°C). Use a spiralizer with a large shredding blade to turn the yellow squash into spirals. In a medium bowl, toss the squash together with chopped bell pepper, onion, and a drizzle of olive oil—set this mix aside for now.
Step 2
In a small bowl, mix the ricotta cheese with some fresh lemon zest until well combined. Spread this creamy mixture over the naan, leaving about a half-inch border around the edges. Next, sprinkle Gruyere cheese on top of the ricotta, then evenly distribute the squash and pepper mixture over everything.
Step 3
Give the naan a sprinkle of red pepper flakes, salt, and pepper to taste. Place it on a baking sheet and pop it in the oven. Bake for about 12 minutes, until the bottom is nice and crisp and the edges turn golden brown.
Step 4
Once it's out of the oven, garnish with fresh basil and serve with lemon wedges on the side for a little extra brightness. Enjoy!
