Ingredients
- 1 piece Naan
- 1 tsp Extra Virgin Olive Oil
- 3 oz Portobello Mushroom Caps (chopped)
- 1/4 Red Bell Pepper (medium, diced)
- 1 tbs Tomato Sauce
- 2 oz Vegan Cheese Shreds (divided)
Directions
- Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper. Once preheated, put the naan on the baking sheet and bake for five minutes.
- Meanwhile, heat the oil in a pan over medium-high heat. Cook the mushrooms and bell peppers until soft, about five minutes.
- Spread the tomato sauce evenly over the naan. Top with half the cheese shreds, the cooked mushrooms and bell peppers, and then the remaining cheese shreds.
- Return to the oven and bake for six to eight more minutes, or until the cheese is melted and the crust is crispy. Cut into slices and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- Gluten-Free: Use a cauliflower crust or brown rice tortilla instead of naan and adjust the baking time accordingly.
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