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A super fast and delicious weeknight dinner! This recipe uses store-bought naan as a crispy pizza crust, topped with fresh mozzarella, juicy tomatoes, and fragrant basil. A drizzle of balsamic glaze finishes this perfect fusion meal.
Preheat Oven and Prepare Pan
Prepare the Naan Base
Assemble the Pizzas
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A super fast and delicious weeknight dinner! This recipe uses store-bought naan as a crispy pizza crust, topped with fresh mozzarella, juicy tomatoes, and fragrant basil. A drizzle of balsamic glaze finishes this perfect fusion meal.
This american recipe takes 20 minutes to prepare and yields 4 servings. At 615.93 calories per serving with 22.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Bake
Garnish and Serve
Top with cooked shredded chicken, prosciutto, or cooked shrimp before baking for a heartier meal.
Spread a thin layer of basil pesto on the naan before adding the cheese and tomatoes for an extra layer of flavor.
Try using burrata for an extra creamy texture, or add a sprinkle of grated Parmesan cheese after baking for a salty kick.
Incorporate thinly sliced red onions, bell peppers, or a handful of spinach for added nutrients and flavor.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
Extra virgin olive oil provides monounsaturated fats, which are beneficial for heart health and can help reduce inflammation.
Fresh mozzarella cheese is a good source of calcium, which is essential for strong bones and teeth, as well as proper muscle and nerve function.
Each Caprese Naan Pizza contains approximately 450-550 calories, depending on the size of the naan and the amount of cheese and glaze used.
It can be part of a balanced diet. It offers benefits from tomatoes (lycopene) and olive oil (healthy fats), but it is also high in carbs and sodium from the naan and cheese. Enjoy it in moderation.
Yes! Grilling adds a wonderful smoky flavor. Grill the naan on one side for 1-2 minutes, flip it, add the toppings to the grilled side, and continue to grill with the lid closed until the cheese is melted.
Absolutely. Pita bread, flatbread, or even a thick slice of sourdough bread can be used as a base for this recipe. Adjust baking time as needed.
To prevent a soggy crust, pat the mozzarella and tomatoes dry with a paper towel to remove excess moisture. Also, avoid overloading the pizza with toppings and serve it immediately after baking.