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Naan Pesto Pizza

Homemade pesto pizza with sun-dried tomatoes and stretchy cheese
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Your new favorite weeknight meal! This super speedy pizza uses soft naan bread as a base, topped with vibrant pesto, two kinds of juicy tomatoes, and glorious melted mozzarella cheese. Seriously delicious and ready in under 20 minutes!

Ingredients

Scale
  • 1 piece Naan Bread (Plain or Garlic works great!)
  • 3 tbsp Basil Pesto (Store-bought is perfect)
  • 1/2 cup Grape Tomatoes, halved
  • 1/4 cup Sun-Dried Tomatoes (oil-packed or dry, chopped if large)
  • 150g (about 1 cup) Mozzarella Cheese, cubed
  • 1/4 cup Fresh Basil leaves, roughly chopped or torn

Instructions

  1. Heat It Up: Preheat your oven nice and hot to 250°C (480°F). Place the naan bread on a baking sheet.
  2. Spread the Love: Spoon the pesto onto the naan and spread it out, leaving a small border for the crust.
  3. Top It Off: Sprinkle the cubed mozzarella evenly over the pesto. Scatter the halved grape tomatoes and sun-dried tomatoes on top. Easy does it – don’t overload!
  4. Bake Fast: Slide the baking sheet into the hot oven. Bake for 7-10 minutes. Keep an eye on it! You want the cheese melted and bubbly, and the naan edges lightly toasted.
  5. Finish Fresh: Carefully remove the pizza from the oven. Let it sit for a minute. Sprinkle the fresh basil all over. Slice and serve right away!

Notes

  • Serving: Perfect on its own or with a simple side salad (like arugula with lemon dressing).
  • Tips & Tricks:
    • Use garlic naan for extra flavor!
    • Don’t have a baking sheet? Place naan carefully on the oven rack, with foil below to catch drips.
    • For crispier crust, pre-bake the naan plain for 2-3 minutes before adding toppings.
  • Storage & Reheating:
    • Store cooled leftovers wrapped tightly in the fridge for 2-3 days.
    • Best way to reheat: Oven or toaster oven at 180°C (350°F) for 5-8 mins until crispy. An air fryer works great too! Avoid the microwave (it makes the naan chewy).

Find it online: https://recipesh.com/naan-pesto-pizza/