Pesto Naan Pizza (Flatbread Pizza)
If you love naan pizza and have leftover naan, you’re going to absolutely love this Pesto Naan Pizza Recipe!
Naan pizza is one of the best ways to use naan, and this pesto and cherry tomato topping is just chef’s kiss.
It’s probably one of my favorite quick and easy recipes. If you enjoy flatbread pizzas, you’ll enjoy this pesto naan pizza with cherry tomatoes.
It’s one of my top recipes, and I highly recommend trying it out before making any assumptions because it’s seriously one of the best things I’ve ever had.
The freshness of the pesto combined with the sweet and tangy cherry tomatoes and melted cheese hits the spot, especially with the crispy naan crust.
I used my leftover homemade naan, made using my favorite recipe, and I don’t regret it. Making naan pizza was a breeze, and it turned out to be so delicious.
Ingredients for Pesto Naan Pizza
1 Naan: I used my homemade leftover naan for this recipe, but you can use any naan you like. If you have a fresh naan, that’s even better!
Fresh naan is always much softer and tastier than leftover naan, so don’t wait for leftovers—just make a fresh naan to start this pizza.
Pesto Sauce: I used my homemade basil pesto sauce for this recipe. If you’re looking for a pesto sauce recipe, I’ve shared it on my blog, so check that out.
But if you’re in a pinch, store-bought pesto works great too, or even leftover pesto from a previous meal!
Cherry Tomatoes: I used about 6 to 7 cherry tomatoes, sliced in half, and topped them on the pizza. You can keep the toppings simple like I did, or feel free to get creative with whatever you like.
Mozzarella Cheese: No pizza is complete to me without mozzarella cheese! I used it for this recipe, but you can use any cheese blend of your choice.
Parsley: I finely chopped some parsley to add color and a touch of freshness to the pizza. You can skip adding parsley or switch it up with fresh basil leaves or chopped coriander leaves. Either way, the pizza will still taste amazing!
How to make Pesto Naan Pizza
1. First, grab your naan, whether leftover or fresh. Spread a generous layer of your pesto sauce right on top of the naan. You want a nice, even coating so the flavors can really shine through.
2. Next, sprinkle a good amount of mozzarella cheese evenly over the pesto. Then, go ahead and add your toppings — I like cherry tomatoes, but you can get creative with whatever you have! After that, add just a little more cheese on top to make sure everything stays perfectly in place while cooking
3. Now, pop your pizza into the oven, but here’s the key: bake it at 250°C, using only the lower heating element if possible. Cook it for about 10 minutes in an oven, keeping an eye on the pizza.
The goal is for the cheese to melt and become bubbly, but not to let it brown too much. If you like your cheese a bit more golden, you can increase the baking time a little, but I personally prefer a lighter golden melt.
In just 10 minutes, you’ll have a fresh, cheesy, and absolutely mouthwatering Pesto Naan Pizza ready to enjoy!
Tips on making the best Pesto Naan Pizza
1. Preheat the oven: This is crucial! Make sure you preheat your oven to 250°C for at least 10 minutes before cooking your pizza.
If you skip this step, you’ll end up with unevenly cooked pizza, and it’ll be harder to achieve the perfect texture. Preheating ensures your pizza cooks evenly and crisps up just right.
2. Top it up: Don’t feel restricted by the toppings I used, like cherry tomatoes. You can go crazy with any toppings you prefer! Feel free to add veggies, meats, or even a drizzle of balsamic glaze. It’s all about what you love, so mix and match!
3. No need for a pizza stone: While you can use a pizza stone if you want, I find a pizza mesh works just as well and gives you a nice crispy bottom.
The key is using something that conducts heat well — this helps get the bottom crispy without overcooking the top.
If you’re using leftover naan from the freezer, the base might be a little softer, but it still crisps up more than regular pizza dough.
4. Crisp the bottom: For flatbread pizzas like this one, it’s important to get a nice crispy bottom. A pizza mesh or steel surface is ideal for this!
It ensures you get a crisp, golden crust without burning the rest of the pizza. Just avoid using a regular baking sheet unless it’s preheated, as it may not crisp up the bottom as well.
Pesto Naan(Flatbread) Pizza with Cherry Tomatoes
Equipment
- 1 Oven
Ingredients
- 1 Piece Naan
- 2 tbsp Pesto
- 1/2 Cup Mozzarella
- 7-8 Cherry tomatoes
Instructions
- Take your Naan and place it on the pizza mesh(I would place this mesh inside the oven as well). If you're using homemade leftover naan, it's ready to go. If you're using frozen naan, take it out—there's no need to reheat it beforehand.
- Spread a layer of pesto sauce evenly over the naan. Next, sprinkle some mozzarella cheese on top to help hold the toppings in place. I used cherry tomatoes as my main topping, but you can also add other ingredients like olives, bell peppers, or mushrooms if you prefer. I like to keep this pizza simple, so I stick to just cherry tomatoes.
- Preheat an oven at 250°C (480°F) for at least 10 minutes. Place the pizza near the lower heating element and bake for about 8 minutes. This helps achieve a crispy bottom while ensuring the toppings cook evenly. I recommend using only the lower heating element to avoid burning the top while allowing the pizza to cook slowly and develop a nice, melty texture with a deep golden-brown color.
- In the end, switch to the broiler setting(or switch on the top heating element) and heat the top of the pizza for about 1 minute to get the cheese brown.
- Enjoy this crispy, flavorful pesto naan pizza!
