Tomato Basil and Ricotta Naan Pizza

Maybe I just haven’t noticed it before but it seems like I’m seeing naan bread in the grocery and specialty stores more often these days.

I tried it for the first time recently and it’s so good.

It makes a delicious pizza crust too….such an easy way to make a personal size pizza.

The taste of olive oil and garlic makes my mouth water just talking about it.

But when you add some cheese, fresh tomatoes, and basil, it’s a match made in heaven.

This naan pizza is fairly light and goes great with a dinner salad.

Or it would make a delicious appetizer too.

Let’s check out the ingredients.

Naan (or Nan) bread, fresh small mozzarella balls, olive oil, fresh shredded parmesan cheese, ricotta cheese, teardrop or cherry tomatoes, garlic powder, and ground black pepper. 

 
Here’s how to make it:

Preheat oven to 350 degrees F.

Lay the pieces of naan bread on a cookie sheet.

Drizzle the olive oil on each piece.

Using the back of a spoon, spread the olive oil evenly.

Next,

sprinkle the garlic powder and spread it evenly on each piece.

Then,

add 6 small spoonfuls of ricotta cheese about 2 inches apart from one another on top of each piece.

Next,

lay the mozzarella balls in between the ricotta cheese….

…..and

…cut the tomatoes in half lengthwise….

….and add them to the top.

Next,

add the salt…

….and the pepper.

Top with the parmesan cheese.

Bake in a preheated oven for about 10 to 15 minutes,

or until the cheese is melted.

Top with the basil leaves and serve while hot.

Enjoy!

Simple goodness.

Y.U.M. with capital and bold letters.

Make extra….

….you’ll be glad you did.

A great appetizer too.

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Tomato Basil and Ricotta Naan Pizza

Yield: Serves 2

Ingredients:

½ cup Fresh Small Mozzarella Balls
¼ cup Fresh Shredded Parmesan Cheese
2 pieces Naan Bread
4 tablespoons Ricotta Cheese
1 1/2 tablespoons Olive Oil
½ cup whole Teardrop Tomatoes (or Cherry Tomatoes)
6 dashes Sea Salt
4 dashes Ground Black Pepper
12 Fresh Whole Basil Leaves

Directions:

Preheat oven to 350 degrees F. Lay the pieces of naan bread on a cookie tray. Drizzle the olive oil on top of each piece.

Using the back of a spoon, spread the olive oil evenly. Next, sprinkle the garlic powder on top. Then add 6 small spoonfuls of ricotta cheese on top about 2 inches apart on each piece of naan.

Lay the mozzarella balls in between the ricotta cheese. Cut the tomatoes in half lengthwise and add to the top.

Next, add the salt and pepper. Top with the parmesan cheese. Bake in a preheated oven for about 10 to 15 minutes or until the cheese is melted.

Top with the basil leaves and serve while hot.

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