Mini Pesto Naan Pizzas with Mozzarella and Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 mini naan pizzas (2 servings)
• Prep Time: 8 minutes
• Cook Time: 8–10 minutes
• Total Time: 18–20 minutes

Quick Ingredients

• 4 mini naan breads (about 4–5 inches each)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup (100 g) shredded mozzarella cheese
• 1 cup cherry or grape tomatoes, halved
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• Optional: red pepper flakes, fresh basil leaves, balsamic glaze

Do This

• 1) Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
• 2) Arrange mini naan on the tray, smooth side up. Brush edges lightly with olive oil.
• 3) Spread about 1 tbsp pesto over each naan, leaving a small border for the “crust.”
• 4) Top each with 1/4 cup shredded mozzarella, then arrange tomato halves on top, cut-side up.
• 5) Season with a pinch of salt and pepper, then sprinkle Parmesan evenly over all four naan.
• 6) Bake 8–10 minutes until cheese is melted and naan is crisp at the edges; broil 1–2 minutes if you want extra browning. Garnish and serve hot.

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Why You’ll Love This Recipe

• Ultra-fast: ready in under 20 minutes from start to finish.
• Big flavor with minimal effort thanks to pesto, melty mozzarella, and sweet cherry tomatoes.
• Built on store-bought mini naan, so no dough-making or stretching required.
• Perfect for snacks, light lunches, game night bites, or easy kid-friendly dinners.

Grocery List

• Produce: Cherry or grape tomatoes, fresh basil (optional), garlic (optional for homemade pesto).
• Dairy: Shredded mozzarella cheese, grated Parmesan cheese.
• Pantry: Mini naan breads, basil pesto (jarred or ingredients to make your own), olive oil, salt, black pepper, red pepper flakes (optional), balsamic glaze (optional).

Full Ingredients

For the Mini Naan Pizzas

• 4 mini naan breads (about 4–5 inches / 10–12 cm each)
• 1/4 cup basil pesto (store-bought or homemade), stirred
• 1 cup (100 g) shredded mozzarella cheese (low-moisture, whole milk if possible)
• 1 cup cherry or grape tomatoes, halved (about 20–24 tomatoes)
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil (for brushing naan and pan)
• 1/8 tsp fine sea salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste

Optional Garnishes

• Fresh basil leaves, torn or thinly sliced
• Pinch of red pepper flakes, for heat
• Drizzle of balsamic glaze

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 425°F (220°C). Give the oven a good 10 minutes to come fully up to temperature so the naan crisps nicely.

Line a baking sheet with parchment paper for easy cleanup, or lightly brush the sheet with a little olive oil to help the naan crisp and prevent sticking. If you have a pizza stone, place it in the oven while it preheats, then build the naan pizzas on a sheet of parchment and slide them onto the hot stone.

Step 2: Arrange the mini naan bases

Place the 4 mini naan breads on your prepared baking sheet, smooth side facing up if they have one. Leave a little space between each piece so hot air can circulate and crisp the edges.

Using a pastry brush or your fingers, lightly brush the outer edges of each naan with a little of the 1 tbsp olive oil. This helps the crust turn golden and slightly crisp while baking, giving it that pizza-style feel.

Step 3: Spread the pesto

Give the 1/4 cup basil pesto a quick stir in its jar or bowl so the oil is evenly distributed. Spoon about 1 tbsp pesto per naan onto the center of each piece.

Use the back of the spoon to spread the pesto into a thin, even layer, leaving a small border (about 1/4–1/2 inch) around the edges as a “crust.” Try not to overdo the pesto: a thin layer is enough for big flavor without making the naan soggy.

Step 4: Add mozzarella and cherry tomatoes

Sprinkle about 1/4 cup shredded mozzarella evenly over each pesto-covered naan. Aim for an even layer, going close to but not completely over the edges.

Top with the 1 cup halved cherry or grape tomatoes, dividing them evenly among the four naan. Place them cut-side up so they roast gently without leaking too much juice into the cheese. Nestle them slightly into the mozzarella so they do not roll off during baking.

Step 5: Season and finish with Parmesan

Lightly season the tops with a small pinch of salt and freshly ground black pepper. The pesto and cheeses are already salty, so go easy here—just enough to brighten the flavors.

Sprinkle the 2 tbsp grated Parmesan evenly over all four naan pizzas. This adds a savory, slightly nutty layer of flavor and helps create attractive golden spots on top as it bakes.

Step 6: Bake, broil if desired, and garnish

Transfer the tray to the preheated oven and bake for 8–10 minutes, or until the cheese is fully melted, the tomatoes look juicy and slightly wrinkled, and the naan edges are lightly crisp and golden.

If you love extra color, switch the oven to broil for an additional 1–2 minutes, watching closely so the cheese browns in spots but does not burn.

Remove from the oven and let the pizzas sit for 1–2 minutes so the cheese settles slightly. Garnish with fresh basil leaves, a pinch of red pepper flakes, and/or a light drizzle of balsamic glaze if you like. Slice each mini naan into halves or quarters and serve hot.

Pro Tips

• Use hot equipment: If you have a pizza stone or heavy baking sheet, preheat it. Building and baking on a hot surface helps the naan crisp up like a thin pizza crust.
• Go light on pesto: Too much pesto can make the naan soggy. A thin, even layer is enough to give you a bold basil-garlic flavor.
• Keep toppings simple: Because the naan is small, resist the urge to overload with ingredients. A modest amount of cheese and tomatoes cooks more evenly and is easier to eat.
• Dry the tomatoes if very juicy: If your tomatoes are especially watery, pat the cut sides with a paper towel before adding them to prevent excess moisture.
• Try the air fryer: For an even faster snack, cook at 375°F (190°C) in the air fryer for about 5–7 minutes, checking early so the cheese does not over-brown.

Variations

• Caprese-style naan pizza: Swap half the shredded mozzarella for torn fresh mozzarella pieces. After baking, top with extra fresh basil and a drizzle of balsamic glaze.
• Veggie-loaded: Add thinly sliced red onion, baby spinach, or finely diced bell pepper on top of the pesto before adding cheese. Keep pieces small so they cook quickly.
• Protein boost: Sprinkle on a little cooked, diced chicken, crumbled bacon, or sliced pre-cooked chicken sausage before baking for a more filling meal.

Storage & Make-Ahead

These mini naan pizzas are best enjoyed fresh, when the cheese is gooey and the naan is crisp. However, you can still plan ahead:

Prep-ahead: Assemble the naan pizzas (through Step 5) up to 1 day in advance. Arrange them on a baking sheet, cover tightly with plastic wrap or store in an airtight container, and refrigerate. Bake directly from the fridge, adding 1–2 extra minutes as needed.

Leftovers: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 375°F (190°C) oven or air fryer for 5–7 minutes until warmed through and re-crisped. A covered skillet over low-medium heat also works; cover to melt the cheese, then uncover for the last minute to crisp the base. Avoid the microwave if possible, as it tends to make the naan chewy rather than crisp.

Nutrition (per serving)

Approximate values for 1 serving (2 mini naan pizzas) made as written, without optional garnishes:

Calories: ~640 kcal; Protein: ~28 g; Fat: ~44 g; Carbohydrates: ~40 g; Fiber: ~3 g; Sodium: ~980 mg. These numbers are estimates and will vary based on the exact brands of naan, pesto, and cheeses you use.