Pesto, mozzarella, tomatoes and arugula are topped off with a balsamic glaze drizzle making this Caprese Naan Pizza recipe a keeper!
This naan pizza is the perfect meatless dinner recipe or top it with grilled chicken for a hearty meal.
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Grilled Pizza
When you only have a few minutes to get dinner ready, fire up the grill for Grilled Pesto Caprese Naan Pizza!
Literally, this can be on your table in a matter of minutes.
Need a last minute appetizer that's quick, easy to make and impressive to serve? This pizza is a good choice. Just cut it up in small pieces and serve.
If you have some homemade Kale Pesto or Pesto Florentine in your refrigerator this will pizza be ah-mazing!
But store bought pesto, especially a refrigerated one, will also be a fine addition to this recipe.
No grill? No worries! I've got you covered! Scroll down for oven directions.
Caprese, the beloved combination of mozzarella, tomato and basil with balsamic vinegar, becomes a Meatless Monday meal or a fabulous appetizer as Grilled Pesto Caprese Naan Pizza!
Be sure to try my Chicken Alfredo Naan Pizza too!
Learn all about pesto, what does pesto taste like, how to make it, store it and even freeze it, along with lots more pesto recipes!
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How to make grilled pizza
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Preheat the grill for direct heat grilling.
- Brush the top sides of naan breads with 1 Tbs. olive oil. Place, oil side down, on the grill and grill until hot and just beginning to blacken, 1-2 minutes. Meanwhile, brush the remaining olive oil on pizza crust that is facing up (this will be the bottom of your pizza once you turn it).
- Turn the pizza crust so the top of the pizza is now facing up and top with pesto, mozzarella and tomato slices. Grill until the cheese is melted and the pizza is heated through, 3-4 minutes.
- Transfer to serving board or platter. Top with arugula and drizzle with balsamic glaze.
Recipe Tips
- You can also grill the pizza with just the pesto and cheese and top it with the tomatoes after grilling.
- Add capers!
- Sprinkle with chopped sundried tomatoes before grilling
Substitutions
- Substitute baby greens for the baby arugula
- No balsamic glaze? Use a balsamic vinaigrette instead.
- Storebought pesto will work well in place of homemade pesto
- Plain naan can be used instead of whole wheat naan
Oven directions
Prefer to bake Pesto Caprese Naan Pizza in your oven?
- Preheat the oven to 425F. You will not need to brush the crust with olive oil as you do for grilling.
- Top the naan with the pesto, mozzarella and tomatoes and bake on a baking sheet until the cheese is melted and the pizza is heated through, about 8 minutes.
- Then top with arugula and drizzle with balsamic glaze.
Ingredients
Ingredients for grilled pizza:
- whole wheat naan
- olive oil
- Kale Pesto
- fresh mozzarella, about 12 ounces
- plum tomatoes
- baby arugula
- balsamic glaze
Easy Pizza Recipes
Love pizza as much as I do? Be sure to try these pizza recipes too!
Grilled Prosciutto, Parmesan and Arugula Salad Pizza, a grilled pizza topped with a bed of baby arugula greens lightly tossed in a white balsamic vinaigrette dressing.
And if you're craving a taste of Italy then Grilled Pesto Pizza with pesto, asiago cheese, sundried tomatoes, artichoke hearts, fresh tomatoes and bacon is definitely for you!
Pizza for breakfast? You don't have to wait for lunch or dinner to have your pizza when there's Smoked Mozzarella & Prosciutto Breakfast Pizza with an egg baked in the oven!
And did you know that you can have your spaghetti and meatballs and eat your pizza too with Deep Dish Spaghetti & Meatball Pizza?
And I would be remiss if I didn't mention Buffalo Ranch Chicken Pizza! Combining the flavors of Ranch and Buffalo, this pizza will certainly become a go-to favorite. So many pizzas, so little time!
Grilled Pesto Caprese Naan Pizza
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Ingredients
- 1 pkg. (8.8 ounces) whole wheat naan
- 2 Tablepoons olive oil
- 2/3 cup Kale Pesto, or store bought pesto
- 8 slices fresh mozzarella, about 12 ounces
- 2 plum tomatoes, sliced crosswise, 10-12 slices
- 1/2 cup baby arugula
- 2 Tablespoons balsamic glaze
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Instructions
- Preheat grill* for direct heat grilling.
- Brush top sides of naan breads with 1 Tbs. olive oil. Place, oil side down, on grill. Grill until hot and just beginning to blacken, 1-2 minutes. Meanwhile, brush remaining olive oil on pizza crust that is facing up (this will be the bottom of your pizza once you turn it).
- Turn pizza crust so top of pizza is now facing up. Top with pesto, mozzarella and tomato slices. Grill until cheese is melted and pizza is heated through, 3-4 minutes.
- Transfer to serving board or platter. Top with arugula and drizzle with balsamic glaze.
Notes
- Just preheat oven to 425F. No need to brush the crust with olive oil.
- Just top with the pesto and the toppings and bake on a baking sheet until the cheese is melted and the pizza is heated through, about 8 minutes.
- Then top with arugula and drizzle with balsamic glaze.
Nutrition
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