When it comes to pizza, my two requirements are crispy, thin crust and LOTS of flavor. The classic cheese pizza just doesn’t do it for me. This naan pizza delivers on both and is ideal whether you’re hosting a gathering and don’t want to stress over complicated appetizers or want a quick, delicious lunch. The fresh marinated tomatoes and basil make this the perfect summer snack. I like to use whole grain naan bread, but this can be made on homemade pizza crust, pita bread, sliced French bread--you really can’t go wrong.
For the pesto, I used Rao’s Homemade Sundried Tomato pesto, but you can use basil pesto or make your own depending on your preference. Here’s the recipe:
Serves 2-4 people
Prep time: 5 minutes
Cook time: 10 minutes
2 pieces of naan bread
1 7 oz jar of pesto
12-16 oz grape tomatoes cut into fourths
¼ red onion, chopped
2 tbsp chopped basil
Fresh basil leaves for garnish
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp parmesan cheese
Salt and pepper to taste
Step 1 - preheat oven to 375oF
Step 2 - combine tomatoes, chopped onions, chopped basil, oil, vinegar, salt and pepper in a bowl. Stir to combine and set aside to marinate for at least 10 minutes, tossing occasionally.
Step 3 - place naan bread on a baking sheet and coat with pesto
Step 4 - bake the coated naan bread for 10 minutes
Step 5 - remove the coated naan bread from the oven and top with tomato mixture
Step 6 - garnish with fresh basil leaves, parmesan cheese, salt and pepper
Step 7 - use a pizza cutter to cut into squares
Step 8 - ENJOY!