Go Back
+ servings
0 from 0 votes
Grilled Pesto Caprese Naan Pizza is bursting with the summertime flavors of fresh mozzarella, plum tomatoes and fresh pesto! Perfect for Meatless Monday! pizza | grilling | caprese | pesto | Meatless Monday | appetizer | tomatoes | mozzarella | quick and easy dinner
Grilled Pesto Caprese Naan Pizza
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Grilled Pesto Caprese Naan Pizza made with Caprese, the beloved combination of mozzarella, tomato and basil with balsamic vinegar, becomes an easy Meatless Monday meal or fabulous appetizer! 

Course: Appetizer, Main Course
Servings: 2
Author: Gwynn Galvin
  • 1 pkg. (8.8 ounces)  whole wheat naan
  • 2 Tbs. 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 Tbs. balsamic glaze
  1. Preheat grill* for direct heat grilling.
  2. 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).
  3. 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.
  4. Transfer to serving board or platter. Top with arugula and drizzle with balsamic glaze.
Recipe Notes

Makes 2 dinner servings or 12 appetizer servings.

*Oven directions: Prefer to bake Pesto Caprese Naan Pizza in your oven? 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.