It is Meat Free Monday and I have another recipe idea in one of my favourite styles of cooking (after ice cream and baking of course), “easy breezy dude food”. This Zucchini Labneh Naan Pizza is quick, easy and delicious summer food. Naan pizza is without a doubt one of my favourite quick meals. Be it this summery vegetarian version or as a Naan Breakfast Pizza I did a while ago.
If you are keeping the naan pizza as simple as here with just labneh and zucchini it is imperative that you use the best ingredients. Find the restaurant that makes the best naan in town, get some organic zucchini (from the farmer’s market if you can) and of course use the best labneh. And I have to say that home made labneh with be the best.
Labneh is very easy to make and I have a great recipe you can use. You will need
1kg double cream full fat plain yoghurt
a big pinch of salt
Line a wire mesh strainer with cheese or muslin cloth and place it over a bowl. Add the salt to the yoghurt, mix and place into the lined strainer, cover and leave in a cool area or the fridge for 24 hours to drain. It is then ready to use.
I love the simplicity of the recipe but if zucchini does not take your fancy you could change the toppings as you please. Any of the usual pizza toppings will work, veggie or non veggie. You can also flavour the labneh with herbs or a condiment like a chutney or hot sauce. You can also replace the labneh with ricotta or a similar soft cheese. Enjoy!
** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
- For 1 Pizza
- 1 large Zucchini, sliced about ½ cm thick
- Baleia Extra Virgin Olive Oil for frying
- 3 tbsp labneh cheese (or more to taste)
- 1 fresh naan bread
- sea salt flakes, freshly ground black pepper and chilli flakes to season
- Fry the courgettes in a good glug of olive oil until golden on both sides
- Spread the labneh on the naan bread and scatter with the fried courgettes
- Sprinkle with sea salt, black pepper and chilli flakes and serve immediately
A few more of my recipes with labneh :