Delicious vegan naan pizzas topped with vibrant greens and a miso tahini drizzle.
45 minutes, 4 Servings
| 1 Tbsp | Miso |
| 1 Tbsp | Fresh orange juice |
| ½ tsp | Maple syrup |
| ¼ tsp | Kosher salt |
| 1 Tbsp | Water |
| 3 cups | Broccolini (or broccoli florets), chopped |
| 3 cups | Chard, chopped |
| 3 | Green onions, diced |
| 2 | Naan breads |
| 3 Tbsp | Olive oil |
| 7 oz | Canned artichokes, roughly chopped |
| 2 | Radishes, sliced |
| 4 Tbsp | Hummus |
| to taste | Kosher salt |
| to taste | Fresh ground black pepper |
| 1. Preheat the oven to 450°F. |
| 2. In a small bowl, whisk the miso (1 Tbsp) to thin the miso paste. |
| 3. Whisk in the fresh orange juice (1 Tbsp), maple syrup (½ tsp), and water (1 Tbsp). |
| 4. Stir until a drizzle-able consistency is reached, adding additional water if necessary. |
| 5. Chop the broccolini (3 cups) into bite-sized florets. |
| 6. Dice the green onions (3). |
| 7. In a medium skillet, heat olive oil (1 Tbsp) over medium-high heat. © FirstPageRecipes.com |
| 8. Add the broccolini (3 cups) and green onions (3) into the skillet. |
| 9. Cook, stirring, for about 2 minutes. |
| 10. Add the chard stems and cook for 2 minutes. |
| 11. Add the chard leaves and cook until wilted, about 2 minutes. |
| 12. Add kosher salt (¼ tsp) and taste to add more as necessary. |
| 13. Remove the skillet from heat. |
| 14. Brush naan (2) directly on the oven grate or bake for 1–3 minutes per pizza. |
| 15. Remove the naan from the oven and allow to cool slightly. |
| 16. Spread each pizza with hummus (4 Tbsp). |
| 17. Top with greens and broccoli, artichokes (7 oz), and radishes (2). |
| 18. Drizzle each with the tahini miso sauce. |
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