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Pesto & Tomato Naan Personal Pizzas

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When in a pinch Naan Personal Pizzas can be whipped up in little to no time. These are our two favorite versions but check out this delicious buffalo version.
Course Mains & Entrees
Cuisine American, Italian
Keyword fresh mozzarella, naan, pesto, Tomato, tomatoes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings
Calories 371
Author Laurie McNamara


  • 2 naan
  • 1/4 cup basil pesto more or less to taste
  • 1 large tomato sliced thin
  • 6 ounces fresh mozzarella sliced thin
  • black pepper to taste
  • red pepper flakes for garnish (optional)


  • Preheat your oven to 425° degrees.
  • Place naan on a sheet pan and spread with equal amounts of pesto on each. Lay slices of tomato, season with kosher salt and black pepper, and finally top with some mozzarella slices.
  • Place in preheated oven for 8-10 minutes OR until cheese is melted and the crust is a deep golden and crispy. Let cool for a few minutes and serve!


For the Pesto Pizza: Spread two tablespoons of pesto on each naan. Top with thin slices of fresh mozzarella and bake for 8-10 minutes or until the cheese has melted and the crust is a deep golden.


Serving: 0.5g | Calories: 371kcal | Carbohydrates: 33g | Protein: 16g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 753mg | Potassium: 160mg | Fiber: 2g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 8mg | Calcium: 280mg | Iron: 1mg