Wild Mushroom & Potato Pizza on Whole Grain Naan

Wild Mushroom & Potato Pizza

We love pizza, and we love to experiment. So rather than using a traditional crust, we made this pizza using whole grain naan. Making pizzas with naan is nice when you don’t have the time to mess with the dough – the key is to make sure any veggies you add to your pizza are cooked beforehand because you need to heat your naan at a lower temperature than you’d cook a pizza made with raw dough.

Wild Mushroom & Potato Pizza

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Wild Mushroom & Potato Pizza on Whole Grain Naan

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes


2 servings


  • 1 small Yukon Gold potato, sliced paper-thin (use a mandoline slicer)
  • 3/4 c. walnuts
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • cooking spray
  • 2 oz. wild mushrooms
  • 1 (two-piece) package of whole grain naan
  • 3 oz. shredded fontina or mozzarella cheese
  • 1 tsp. white truffle oil


  1. Preheat oven to 350 degrees.
  2. Bring about an inch of water to a boil in a medium saucepan. Add potato slices, reduce heat to simmer, and cook for 4 minutes, or until just softened. Remove from pan immediately and rinse with cold water. Once potatoes are cool, squeeze out any excess liquid and set aside.
  3. Add walnuts to food processor and pulse until finely ground. Add olive oil and salt and pepper to taste and pulse until well-combined.
  4. Spray a small skillet with cooking spray (I use olive oil in a mister) and heat at medium. Add mushrooms and sauté about 7-8 minutes, or until just beginning to brown. Season with salt and pepper.
  5. Spread walnut mixture onto naan (it will be crumbly, but pressing it onto the naan will help it stick). Add 1/2 of the grated cheese, a layer of potato slices, the remaining cheese, and the mushrooms. Bake in oven for 8-10 minutes or until naan is crispy on edges and cheese has melted. Drizzle each pizza with 1/2 tsp. of truffle oil just before serving.


The plain naan is really just like thin pizza crust! It’s not like the kind you get at Indian restaurants where it’s dripping with ghee, so it works well. And I think it has a better texture than pre-made crusts. 🙂

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