Save
Picture transforming a traditional Caprese salad into a hot, gooey pizza on fluffy naan bread. That's what I whipped up one summer night when my garden gave me too many tomatoes and I wanted something different. These single-sized pizzas mix two great things - the bright taste of Caprese with the warmth of melted cheese and toasty bread.
I made these for friends who dropped by last week, and they couldn't get over how easy yet tasty they were. There's something wonderful about the mix of fresh mozzarella and warm, garlicky naan.
Quality Ingredients Count
- Fresh basil leaves: Give everything a lift
- Garden-ripe tomatoes: Add summer taste
- Fresh garlic: Brings needed tang
- Red onions: Add sweet bite
- Naan bread: Makes the perfect soft base
- Block mozzarella: Creates that stretchy melt
- Fresh mozzarella pearls: Leave creamy spots
- Good olive oil: Pulls it all together
Save
Step-By-Step Guide
- Get Your Base Ready
- Begin by combining your shredded mozzarella with olive oil and fresh garlic. This makes a tasty cheese base that'll melt wonderfully into the naan.
- Stack With Care
- Put your cheese mix on evenly - right to the edges! Set your tomato slices on nicely, sprinkle the onions, and add those cute mozzarella pearls throughout.
- Cook Until Done
- Look through the oven window as everything changes - the cheese gets bubbly and brown, the tomatoes get soft and more flavorful.
- Add Final Touches
- Top with plenty of fresh basil and some parmesan. The pizza's warmth will bring out the basil's smell.
These pizzas take me back to Italian summers, but they're easy enough for a weeknight meal. My little girl calls them 'fancy pizza' and always wants extra to take for lunch the next day.
Tasty Companions
These pizzas taste amazing with a simple arugula salad with just lemon and olive oil. When it's hot out, I'll throw together watermelon and feta for a nice contrast. Sometimes I quickly add herbs and lemon zest to olives while the pizzas cook. Add some cold white wine or fizzy water with fresh basil and you'll feel like you're at a cute Italian restaurant.
Make It Different
What's great about personal pizzas is how easy they are to change up. I'll sometimes add prosciutto after they're cooked, or use sun-dried tomatoes instead of fresh when it's winter. My boy loves his with some balsamic drizzle on top. When figs are around, I'll add thin slices with a bit of honey. If you like it spicy, try some red pepper flakes or small bits of fresh jalapeño.
Serve It Right
You'll want to eat these pizzas right when they come out of the oven while the cheese is all melty and the naan is still crunchy. If you need to get things ready ahead, just prep your ingredients and put everything together right before cooking. You can warm up leftover pizzas in a 350°F oven for about 5 minutes, but always add fresh basil after you reheat them.
Each time I cook these, I think back to that first summer night when I came up with them. They've become what I make for everything from dinners alone to casual get-togethers.
Save
These pizzas taught me that often the easiest combinations make meals we remember most. Whether you're cooking just for yourself or having friends over, they show that good food doesn't need to be fancy. It's about good ingredients, handled with care, coming together to make something that feels special even on a normal weeknight.
Recipe FAQs
- → Can I switch the naan for something else?
- Sure, you can try using pita or flatbread instead.
- → What if pearls of mozzarella aren't available?
- You can rip up fresh mozzarella into tiny chunks—it'll work fine.
- → Could I prepare them in advance?
- They taste best straight out of the oven, but you can prep them first and bake later.
- → Are extra toppings an option?
- Of course. Add pesto, balsamic drizzle, or some fresh greens after baking.
- → How do I keep leftovers fresh?
- Pop them into an airtight container in the fridge. Reheating in the oven works best.