Naan, Mushroom & Sweet Onion Pizza Recipe

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Toddler boss LOVES pizza and I love coming up with healthy and fun combos that include her faves. I always use naan flatbread for the crust, which I get from Whole Foods Market or Wegmans in packs of 2-4. I prefer whole wheat, although I do sometimes use the traditional or garlic flavors, depending on what's in the combo.

This creation is a sumptuous blend of sautéed cremini/oyster/shitake mushrooms and sweet onions with organic mozzarella and homemade ("bambini") sauce. As of this post, I've officially named it "The Lexi" after one my favorite haute mamas-to-be, a gourmet pizza lover and a loyal reader of my blog!

RECOMMENDED AGES: 11+ months. Click here to download our easy baby food reference chart to keep track of what foods you can introduce to your baby and when.

PREP TIME: 20 minutes

COOK TIME: 15 minutes

RECOMMENDED AGES: 11+ months

SERVINGS: I usually don’t make more than one pizza of the same kind at a time, so the measurements below are just for individual pizzas, with the exception of the sauce. You can leave the sauce in the refrigerator if you think you'll use it again in 2-3 days or store it in the freezer for later. I also use it as pasta sauce (another delicious post coming soon:-)

One pizza generally feeds toddler boss 2-3 meals because I cut the pizza into small, toddler-friendly pieces. If you're making this for adults, plan on one pizza per person.

INGREDIENTS

Bambini Sauce (makes 4-5 pizzas)

1 ½ teaspoons of extra virgin olive oil

½ cup diced sweet onions

1 teaspoon dried sweet basil

½ teaspoon dried thyme

½ teaspoon sea salt

1 14.5 oz can crushed or diced fire-roasted tomatoes (preferred brand: Muir Glen Organic)

1 ½ tablespoons agave nectar

Toppings:

¼ cup diced onions

½ cup chopped blend of cremini, oyster and shitake mushrooms

1 teaspoon olive oil or as needed

1 cup finely shredded organic mozzarella cheese

Crust

1 naan flatbread
1 teaspoon olive oil or as needed

DIRECTIONS

Pre-heat oven to 450 if using a pizza stone (my preference). If you're not using a pizza stone, preheat to 400 and line a baking sheet with aluminum foil.

To make the sauce:

1. Add olive oil, onions and seasonings to a medium sauté pan and and cook until onions are soft and translucent (about 5 mins).

2. Add tomatoes and agave nectar and cook for about 4 minutes.

3. Remove from heat, transfer to blender or food processor and puree until smooth.

4. Pour the sauce into a small bowl and set aside.

To make the mushroom/onion blend:

1. Add olive oil and onions to a small skillet and sauté for about 4 minutes, then add mushrooms.

2. Mix well and continue to sauté for another 4 minutes until mushrooms are tender.

3. Drain and set aside.

To assemble and cook the pizza:

1. Lay the naan on the pizza stone or baking sheet with the flat side down and brush with olive oil.

2. Spoon 3 tablespoons of sauce on the naan so that it has a nice, even coating. If you like your pizza a bit on the saucy side, feel free to add another 1 teaspoon or so.

3. Spread the cheese evenly on the crust, starting with the outer edges and working your way inward.

4. Spoon the mushroom/onion blend evenly on top of the cheese.

5. Bake for 12-14 minutes on the stone or up to 20 minutes on the baking sheet until the cheese around the edges is a nice golden brown.

6. Remove from the oven and sprinkle a little dried basil on top.

7. Let cool for about 10 minutes, then use a pizza cutter to cut the pieces in whatever sizes work for you & your crew.

Hey Haute Mamas! I'm Riche Holmes Grant, a modern mom + mompreneur who designs smart + stylish products that make your mommy gig easier.

When I'm not busy taking orders from my #miniboss, I'm contributing to MarthaStewart.com or in the kitchen whipping up delicious family-friendly creations in my BambiniWare Apronini.

Get my FREE book on How to Make the Best Food for Your Baby here!

I live in the Washington, DC area with my husband and daughter. Follow our adventures on Instagram via @BambiniWareLife!