Naan Pizzas…. Where do I begin? These easy, delicious, versatile little pieces of heaven are a crowd-pleaser. You can make them as healthy or unhealthy as you want. You can let everyone pick their own toppings if you’re feeding a group, and you can whip them up in just a few minutes.
Since we’re still kind of in peach season, I made a summery version with peach, prosciutto, basil and mozzarella last week, and WOW. I had one, and my husband had 2, to give you an idea of how many to make. This recipe makes 3.
Adjust depending on how many people you have, and don’t feel like there needs to be an exact measurement of the toppings. Just make sure if you make more than 3 you get extra prosciutto and cheese.
Here’s the easy recipe:
Total Thyme: 15 minutes
Servings: 3 Naan Pizzas
Naan Breads: 3 premade (usually come in packs of 4)
Garlic: 1 clove, diced (you don’t need this if you can find garlic naan breads)
Olive Oil: 3 tablespoons
Fresh Mozzarella: 8 oz ball or 12 oz log (depending on how much cheese you like)
Fresh Basil: 2 handfuls
Prosciutto: 4 oz package
Peach: 1 fresh
Preheat oven to 350 degrees Fahrenheit.
Wash and dry your basil. Tear or chop it into small pieces.
Wash and slice your peach.
Slice your mozzarella into about ¼ inch thick pieces.
Lay out your naan bread and drizzle each with olive oil, and top with garlic.
Top each naan with mozzarella and peaches.
Pop into the oven and bake for about 8-10 minutes. Remove when peaches are soft and mozzarella is melted.
Tear your prosciutto into small pieces and add to the naan, along with the basil.
Pop back into the oven for another minute or 2.
Remove, let cool, and enjoy!