Recipe: Trader Joe’s Garlic Naan Flatbreads
An easy recipe for naan flatbread pizzas using Trader Joe's ingredients.
Serves4
If it were up to my husband, we’d eat pizza for dinner every single night. Yes, even though we have a standing Pizza Friday each week, it’s just not enough for him. So I’m never surprised when he suggests these flatbreads for dinner, seeing as they’re essentially pizza with a fancy name. I usually let it slide since they’re such a quick, satisfying meal and I will also happily eat them on repeat. You just need three ingredients from Trader Joe’s to make these cheesy flatbreads possible.
A Lazy Pizza Dinner, Courtesy of 3 Trader Joe’s Staples
I’ve long been a fan of the frozen garlic naan at Trader Joe’s. It’s come to the rescue multiple times when a quick dinner or easy side needs to be arranged.
Recently I stumbled upon vacuum-packed marinated vegetables and was so curious about their packaging, I grabbed one. Inside are semi-dried artichokes, zucchini, eggplant, and tomatoes that are soaked in a garlic-oregano oil. They’re good enough to eat all on their own, but instead I chopped them up and used them as a base for veg-heavy flatbreads.
The naan doesn’t even need to be thawed for these — just place them on a baking sheet, top with the vegetables and plenty of shredded cheese (I like Trader Joe’s Quattro Formaggio Shredded Cheese Blend), and toss in the oven to warm up and allow the cheese to melt. Serve with a simple green salad, if you’re looking to round out the meal. (Or don’t, if you’re feeling lazy; that’s okay, too.)
Trader Joe's Garlic Naan Flatbread Pizza
An easy recipe for naan flatbread pizzas using Trader Joe's ingredients.
Serves 4
Nutritional Info
Ingredients
- 1
(12-ounce) package frozen Trader Joe's Garlic Naan
- 1
(10-ounce) package Trader Joe's Antipasto Mediterranean Vegetables, drained and coarsely chopped
- 1
(12-ounce) bag Trader Joe's Quattro Formaggio Shredded Cheese Blend
Instructions
Arrange a rack in the middle of the oven and heat to 400°F.
Place the garlic naan in a single layer on a baking sheet. Top each naan with vegetables and shredded cheese. Bake until warm and bubbling, 5 to 10 minutes.