Onions and Peppers Naan Pizzas

#PepperParty prize graphic

I’ve joined Divemex and a bunch of my fellow bloggers to celebrate all things bell pepper in a #PepperParty like no other! This is the 2nd day of the party (who doesn’t love a party that lasts more than 1 day?!), during which we’ll be sharing delightful ways to gobble up those gorgeous red, yellow, and orange bell peppers (as if raw isn’t fantastic enough on its own!) AND there will be prizes! Oh, yes, will there be prizes!

Each day of the party will feature a different prize valued at around $200. Today’s prize: a Wusthof Classic 8” Chef’s Knife-a $190 value! My most favorite knives are the two Wusthof ones I have–my treasures. They are well-balanced in the hand and slice beautifully. More like artist’s tools than crude cutting devices, you’ll want to show off your Wusthof. And use it often! You can enter for your chance at this awesome Chef’s Knife in the Rafflecopter widget at the bottom of this post.

Wusthof Chef's Knife

The growers at Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first. Why not show them you care, too, by visiting them on Facebook. They’d love to see you stop by!
onions and peppers naan pizza

Before we get to my Onions and Peppers Naan Pizzas, why not see what the other dishes on the table are? There have been so many wonderful ways to eat bell peppers presented already. I can’t wait to see the latest recipes!

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

onions and peppers naan pizza

Growing up, one of my favorite pizzas from our usual pizza joint was covered in thin strips of green peppers and onions. Sure, you could scare away vampires for miles after eating it, but it was such a pleasure. Onions and Peppers Naan Pizzas are my updated version, using colorful (and more flavorful) yellow and orange peppers, while pre-cooking the onions so they get a little more caramely. This would probably be even better if you went so far as to caramelize the onions first, but I was trying to keep this manageable enough to be a weeknight meal. Goat cheese replaces traditional tomato sauce and mozz, elevating this pizza to a whole new level of sophistication. As for the naan–what can I say? They make fabulous pizza crusts and are available just about everywhere these days. I prefer them to pre-made pizza crusts. I could eat this just about every day and be happy.

onions and peppers naan pizza

5.0 from 2 reviews
Onions and Peppers Naan Pizzas
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 4 pieces naan
  • 8 ounces chevre, softened
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 large Vidalia onion
  • 2 Tablespoons extra virgin olive oil
  • ¾ teaspoon Maldon salt
  • ½ teaspoon black pepper, freshly ground
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Lay out the naan and spread 2 ounces of chevre on each. Set aside.
  3. Thinly slice the bell peppers and onion. Set aside.
  4. Heat the olive oil over medium to medium-high heat until it shimmers, then add the peppers and onions. Saute until the peppers start to get soft and the onions start to take on some color, about 6-7 minutes.
  5. Add the salt and pepper and stir.
  6. Top each naan with ¼ of the mixture, spreading evenly.
  7. Bake for 10 minutes.
  8. Let sit for several minutes before slicing and serving.

Disclosure: Divemex provided the prizes for this giveaway. No compensation was received for this post. All opinions remain my own.

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