15-Minute Pesto Tomato Naan Personal Pizzas
Quick personal pizzas made on naan bread, topped with basil pesto, fresh tomato slices, and melted mozzarella. Baked until the cheese is bubbly and the crust turns golden and crispy. Ready in under 15 minutes for an easy weeknight meal or appetizer.
Ingredients
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Place naan on a sheet pan and spread equal amounts of pesto on each.
- 3
Lay tomato slices on the pesto, season with kosher salt and black pepper.
- 4
Top with mozzarella slices.
- 5
Bake for 8-10 minutes until cheese is melted and crust is deep golden and crispy.
- 6
Cool for a few minutes and serve.
Tips
Watch carefully during baking to prevent crust from burning while cheese melts.
Let cool briefly before serving to avoid burned mouths from hot cheese.
Good to Know
Leftover pizzas can be refrigerated for up to 2 days in an airtight container.
Assemble pizzas and refrigerate up to 4 hours before baking.
Serve warm immediately after cooling slightly. Pairs well with a simple salad or arugula.
Common Mistakes
Overbake to avoid soggy naan; watch for deep golden color as done indicator
Slice tomato too thick to avoid undercooked pieces and excess moisture
Substitutions
Vegan Options
General Alternatives
thicker crust, adjust bake time