If you need to get food on the table fast, this super-easy Pesto Naan Pizza is for you! An oven-crisped naan coated generously in fresh, garlicky pesto acts as the base for the melty cheese and fresh, juicy tomato. Finished with balsamic glaze brings the perfect tangy-sweet finish.
As a mom-on-the-go who refuses to settle for boring food, a 6-ingredient, 15-minute, vibrant flatbread like this is right up my alley, and is constantly on rotation for dinners and lunches throughout the jam-packed week.
This naan pesto pizza, along with my Smoked Salmon Flatbread, is also one of my go-to’s for entertaining, as its not only easy and delicious, but it’s vibrant and colorful, too! No dough making, no fuss. Just cheesy, oven-baked goodness in minutes.
Pesto Naan Pizza Ingredient Highlights
You can use fresh naan that’s at room temperature or stored in the fridge or frozen naan. Regardless, it will not affect the baking time.
You can use any pesto, store bought or homemade. If you’re looking for a fresh recipe, check out this Basil Arugula Pesto.
While I’m a huge fan of fresh mozzarella, I opted for pre-shredded, low-moisture mozzarella here, so the naan doesn’t get soggy between the moisture from the pesto and fresh tomatoes.
If you don’t have balsamic glaze on hand, but do have balsamic vinegar, you can easily reduce it. Just bring about ½ cup of balsamic vinegar to a gentle boil in a pot over medium heat, and allow it to reduce, occasionally stirring until it thickens (about 15-20 minutes).
I freshly grated about ½ ounce of a block of Parmesan cheese, but you can also use shaved, shredded, or even grated Parmesan here.
Naan Pizza with Pesto Tips and Tricks
How I Assemble My Naan Pesto Pizza
Lay your naan flat on a baking sheet and spread on a generous layer of pesto. Top with the mozzarella and grate on your Parmesan cheese. Then, slice your tomato thin and place the slices on top of the cheese.
It’s truly as easy as that.
How I Get a Crispy Crust on Naan Pizza Every Single Time
Higher temperature, less time is the name of the game for the best textured crust with melty cheese. Make sure your oven is completely heated for 425°F before placing the pizza in on the top rack.
You should only need 8-10 minutes in the oven, until the cheese is nice and melty.
Once you remove your pesto naan from the oven, drizzle on the balsamic glaze.
How I Serve and Store My Naan Pizza with Pesto
This Pesto Naan Pizza goes great with any of your typical pizza sides. I love it with this Caprese Asparagus and Arugula Burrata Salad.
If you have leftovers, they will last in the refrigerator in an airtight container for up to 5 days. Alternatively, you can freeze your leftovers for up to 3 months.
It’s best to reheat naan pizza in the oven at 375°F for about 10 minutes or until thoroughly heated, in the air fryer at 420°F for about 8 minutes, or in a pan, covered, over medium heat for about 10 minutes.
15-Minute Pesto Naan Pizza
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Rotary Cheese Grater optional
Ingredients
- 1 piece naan
- ¼ cup pesto (store bought or homemade)
- ½ cup shredded low-moisture mozzarella cheese
- ¼ cup shredded Parmesan cheese (¼ cup = approx. ½ ounce)
- 1 small plum tomato, sliced
- 2 tablespoons balsamic glaze
Instructions
- Preheat the oven to 425°F and place the naan on a baking sheet.1 piece naan
- Spread the pesto in a generous, even layer over the naan.¼ cup pesto
- Sprinkle the mozzarella and Parmesan cheese in an even layer on top of the pesto.½ cup shredded low-moisture mozzarella cheese, ¼ cup shredded Parmesan cheese
- Place the sliced tomato sporadically on top.1 small plum tomato, sliced
- Bake on the top rack for 8-10 minutes until the cheese is melted and bubbly.
- Drizzle the balsamic glaze on top. Slice and enjoy!2 tablespoons balsamic glaze
Pro Tips
- Leftovers will last up to 5 days in an airtight container in the refrigerator and can be enjoyed cold.
Support directly HERE or leave a rating and comment to help others find this recipe!
