Naan pizza is a new favorite at my house! Not only is it delicious, but it’s a quick and easy dinner that you can whip up in a snap! You can make individual pizzas or slice them up into small bites as appetizers…either way, they won’t disappoint! I keep packages of this yummy bread in my freezer so when I’m at a loss for what to make for supper, I always have this popular meal in my back pocket! You can even use leftovers to create unique flavor combos for fun sampling. Let me share with you some of our favorite toppings and easy recipes for this casual yet mouthwatering meal!
naan pizza night!
a simple spread but without skimping on taste!
what i love about these little pizzas is the fact you can make a menagerie depending on what you have in your fridge!
staples to have on hand:
naan bread (you can keep in the freezer)
prepared pesto or tomato/pizza sauce (basil pesto recipe at end of post)
olive oil
any favorite pizza toppings
we made 3 different varieties and sliced them up to share. this one was topped with pesto, roasted cauliflower, olives, feta and green onion…
a sprig of thyme from my garden made the “leftover” pizza toppings look beautiful!
my family’s favorite is a version of a margarita pizza…pesto, thin sliced tomato, fresh basil, fresh mozzarella, and a balsamic glaze!
lastly, we tried sausage, sauteed pepper & onion, boursin & parmesan cheeses, and sliced green onion…
all different, but the same to create:
brush naan with olive oil and heat in the oven or on a skillet until VERY slightly browned. spread with pesto and layer toppings. bake at 350 just until cheeses melt and crust is golden! serve on a parchment lined tray or board and enjoy! ( for the mozzarella naan, add balsamic glaze AFTER the pizza comes out of the oven)
we enjoyed this simple dinner on the patio…where you’ll find us until it’s too cold to stand it!
a small tray full of supplies is easy to transport from kitchen to table!
we also enjoyed a Moroccan green bean salad which we often serve cold so it can go from fridge right to the tabletop!
easy Moroccan green beans
in a small pan heat 4 Tbsp vegetable oil, 3 Tbsp cider vinegar, 1 tsp cumin, 1 tsp paprika, 1-2 minced garlic cloves, and a pinch of red pepper flakes. bring to boil. pour over 1 pound of boiled or steamed green beans and toss. serve hot or cold.
create a casual centerpiece
even for the most casual meals, a centerpiece of some sort makes it seem extra special…
an old tin with a loose bouquet of blooms & herbs is perfect for the laid-back atmosphere.
and for dessert…the SIMPLEST with a slight twist. browned butter rice krispie treats! made exactly like the original…just brown that butter first!
pile everything on the table…and enjoy the goodness!
naan pizza…it’s what’s for dinner!
pin for later~
grab the printable recipe for homemade basil pesto~
- 2 Cups Fresh basil
- 4 cloves Garlic, minced
- 1 Cup Pine nuts can substitute almonds or walnuts
- 1 Cup olive oil
- 1 Cup Parmesan, fresh grated
- 1/4 Cup Romano, fresh grated
- S & P to taste
- In a food processor blend the basil, garlic, and nuts.
- While processor is running, pour in the olive oil. Then add the cheeses, and salt and pepper and mix until well blended. Can add more oil if the mixture seems dry.
- Serve over fresh pasta or divide into 1/3 cup servings in freezer bags and freeze until ready to use. Will keep up to 6 months.
product guide~
Wayfair: similar cutting board
Target: gingham tea towel and paper napkins, dollar spot
Crate & Barrel: similar water pitcher