If you've ever stopped in a by-the-slice pizza joint, you've probably seen that one vegetarian pizza languishing under the heat lamp, a piece offering (see what we did there?) to non-meat eaters pre-ordained to end up in the dumpster, scoffed at even by Pizza Rat. It's time to give veggie pizza its due, and that starts with pan-roasting fresh broccoli, bell pepper, and onions, then serving those atop a crisp flatbread with creamy ranch sauce. Finally, a veggie pizza we can all agree on.
Stem, seed, and thinly slice red bell pepper into sticks (julienne). Peel and halve onion. Slice halves thinly. Mince garlic. Cut broccoli florets into bite-sized pieces.
Make the Sauce
Heat 1 tsp. olive oil in a small pot over medium-high heat. Add garlic to hot pot and cook 30 seconds, or until fragrant. Add evaporated milk and cook 2 minutes, then stir in half the ranch seasoning and ⅓ the shredded cheddar. Cook an additional minute, or until sauce thickens slightly. Taste, and add additional ranch seasoning if desired. Season with a pinch of pepper, remove from heat, and allow to cool.
Cook the Vegetables
Line a plate with a paper towel. Place onion, red bell pepper, and broccoli in a medium pan over medium-high heat, along with 2 tsp. olive oil and 3 Tbsp. water. Once water starts steaming, cover pan tightly and cook 5 minutes, shaking pan occasionally, or until broccoli is vibrant green. Remove to towel-lined plate and season with a ¼ tsp. salt and a pinch of pepper. Removing some water helps to prevent a soggy pizza.
Assemble and Bake Flatbread
Place naan on prepared baking sheet and add ½ cup sauce to each piece. (There will be leftover sauce that can be used to drizzle over finished pizza or for dipping). Evenly distribute vegetables between both pieces of naan, and then top with remaining shredded cheddar. Bake 15 minutes, or until naan is golden brown.
Plate the Dish
Remove pizzas from baking sheet and cut into desired amount of slices. Drizzle remaining sauce over pizza, or serve on side for dipping.