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Caprese Naan Pizzas
with grilled peaches / zucchini

Active: 45 Total: 45

Inspired by the Italian summer salad with tomatoes, fresh mozzarella, and basil, these naan pizzas take advantage of summer produce at its peak. To keep these fresh and light, keep the tomatoes raw and pile them on the pizzas just before serving.
Smarts: Naan or any other flatbread makes a great shortcut for weeknight "pizzas". Feel free to use pizza dough if you prefer - just search the archives for cooking instructions to insure the pizza dough is cooked through.



Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Cheese, parmesan (opt) - 1 oz , grated
  • Basil, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Caprese Naan Pizzas:
  • Cheese, fresh mozzarella - 5 oz , sliced
  • Tomatoes, medium - 2 , chopped
  • Naan - 4 rounds (sub any flatbread)
  • Basil Pesto (ingredients listed separately) - ~1/4 cup
  • Vinegar, balsamic - 1 tsp
Grilled Peaches and Zucchini:
  • Zucchini - 1 lb , sliced into rounds
  • Peaches - 2 , halved, pits removed
  • Oil, cooking - 1 Tbsp


  1. Make pesto - (Double if making Wednesday’s meal.) (If prepping right before cooking, get grill / oven heating before continuing with prep.) Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, parmesan cheese (if using), basil leaves, and lemon juice in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Mozzarella cheese / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  3. Tomatoes / Peaches - Prep as directed. (If cooking in the oven, slice peaches into wedges and serve them raw.)

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  1. If cooking on a grill: Heat grill to 400F / 204C degrees. Clean grates and brush with some cooking oil.

  2. {grill}: Brush zucchini with cooking oil and season with some salt and pepper. Brush cut-side of peaches with some oil. Spread naan out on a sheet pan (this will serve as a space to assemble pizzas while working at the grill).

  3. If cooking in the oven: Heat oven to 400F / 204C. Spread zucchini on a sheet pan and brush with cooking oil. Season with some salt and pepper. Roast zucchini until tender, ~15 minutes.

  4. {oven}: Spread naan on a second sheet pan. Top naan with pesto (reserve half if doubled) and then cheese. Transfer to oven and bake until naan is golden brown and cheese is bubbly, 10 to 12 minutes.

  5. {grill}: When grill is heated, place zucchini over direct heat and sear on all sides. Continue cooking until tender. Add peaches, cut-side down, and cook just until cut-side is golden brown. Set zucchini and peaches aside.

  6. {grill}: Spread naan out on grill and cook on one side until lightly charred, 2 to 3 minutes. Transfer naan to sheet pan, cooked side up. Top each piece of naan with pesto (reserve half if doubled) and cheese. Slide naan back onto grill and cook, lid closed, until cheese is melted, 4 to 5 minutes.

  7. Toss tomatoes with balsamic vinegar and season with some salt and pepper. Spoon tomatoes over naan.

  8. Serve naan pizzas with zucchini and peaches on the side. Enjoy!



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