red bell pepper
Ground black pepper
marinated quartered artichoke hearts
crumbled (you can also use feta if you'd prefer)
Preheat the oven to 400 degrees and line 2 sheet pans with parchment.
In a large bowl, toss the onions, peppers and cherry tomatoes with olive oil.
Season them to taste with salt, pepper, garlic powder and Italian seasoning. Toss to evenly coat and pour onto one of the sheet pans in a single layer.
Bake for 20 minutes.
Place 2 pieces of naan onto the other pan. Add this to the oven during the last 5 minutes of the vegetables bake time.
When the bake time is up, remove the vegetables and the naan from the oven and reduce the temperature to 375 degrees.
Divide the pesto sauce between the two pieces of naan and spread evenly over the top of them.
Sprinkle the mozzarella cheese over the top of them and sprinkle with the roasted vegetables, olives, artichoke hearts and goat cheese.
Return the pizzas to the oven and bake for 10-15 minutes or until the cheese is melted and bubbly. Slice and serve immediately.