with coriander roasted baby carrots
Naan, canned lentils, shredded cheese, and baby carrots help make this vegetarian meal come together quickly. Paleo: enjoy carrots with an air-fried chicken breast or pork chop.
- Cheese, Monterey Jack or cheddar - 8 oz, shredded
- Beans, lentils (14 oz / 387 g) - 1 can, drained and rinsed
- Naan - 4 rounds (sub any flatbread or pizza crust)
- Baby carrots - 1 lb
- Foil - for roasting
- Oil, cooking - 1 Tbsp
- Coriander - 1 1/2 tsp
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Lemon, juice of - 1/2
Heat oven to 500F / 260C. Set out two sheet pans.
On the first sheet pan, spread carrots out. Cover tightly with foil. Roast, covered, for 15 minutes.
While carrots are roasting, brush second sheet pan with some oil. (Use two sheet pans if all of the naan won’t fit without overlapping.) Divide and spread mashed lentils and cheese across naan pieces.
Remove carrots from oven and reduce heat to 400F / 204C.
Toss carrots with oil, coriander, salt, and pepper. Return to oven. Continue roasting, stirring halfway through cooking, until golden brown in spots and tender, 10 to 15 minutes more.
Bake pizzas until crust is golden brown and cheese is melted and bubbly, 8 to 12 minutes. They may finish before carrots are ready.
Season carrots with lemon juice and more salt as needed. Enjoy pizzas with carrots on the side!
The pizza was great and easy to prepare and cleanup! I was a little worried about how lentils would taste, but was pleasantly surprised. I added a few extra toppings that I had on hand (tomato, red onion, green olives) to make it more of a "supreme" pizza, but it would also be good as is.0 Helpful