Sheet-Pan California Pizza
Crispy-bottomed pizza loaded with roasted veggies, creamy goat cheese, and fresh arugula. Ready in 18 minutes on one sheet pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 2 pieces naan or flatbread
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- ½ medium red onion
- 3 oz goat cheese
- 2 cups fresh arugula
Instructions
- 1
Place naan on a sheet pan. Halve the tomatoes, slice the bell pepper into 1/4-inch strips, and thinly slice the onion.
- 2
Toss tomatoes, pepper, and onion with 2 tbsp olive oil, salt, and pepper. Spread on the pan around the naan.
- 3
Bake at 425°F for 10 minutes until the naan is golden and the veggies are beginning to char at the edges.
- 4
Crumble goat cheese over the hot naan, then top with warm roasted veggies and their pan juices.
- 5
Pile fresh arugula on top. Finish with a squeeze of lemon juice and a drizzle of olive oil.
Tools you’ll need
- sheet pan (18×13 inch)
- oven preheated to 425°F
- chef's knife
- cutting board
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