Easy Summer Vegetable Pizzas Recipe

Set a rack on the upper shelf of the oven and preheat it to 500 degrees F.

Using a vegetable peeler and starting from the stem and working to the bottom, peel off and discard the outer skin from one side of the squash.

Peel off more ribbons to reach the seeds. Turn the squash over and repeat. Discard the core.

On a rimmed baking sheet, spread out the naan loaves. Brush the tops of each naan with 1 tablespoon of oil.

Bake for 3 to 5 minutes. Remove from the oven.

Sprinkle each naan with about 2 tablespoons of Parmesan and ½ cup grated fontina. Top with 6 to 7 zucchini ribbons and several pepper slices. Sprinkle with salt and pepper and drizzle with a little oil.

In a bowl, toss the arugula, basil, mint, and tomatoes with 1 tablespoon of oil. Sprinkle with vinegar and more salt and pepper, to taste. Toss together. Top the pizzas with this salad after the pizza bakes.

Place the pizzas in the oven and bake for 5 to 6 minutes or until the cheese melts. Remove and drizzle with a little more olive oil.

Top with the salad and serve.