Grate the garlic clove and mix it with the tomato sauce and maple syrup.
Thinly slice the tomatoes and zucchini. Quarter the artichoke hearts and chop the walnuts.
In a salad bowl, gently mix together the vegetables and nuts with olive oil, cumin, salt and pepper. Add the nutritional yeast and mix.
Evenly coat each piece of naan bread with tomato sauce, then place on top the tomato slices, followed by the zucchini, artichoke hearts, nuts and olives.
Bake for 15 minutes at 350°F, then, broil for 3 minutes. Let cool for a few minutes, then top with fresh basil leaves and fresh pesto (optional).
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.