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Caprese Naan Pizza
with zucchini / peaches

Active: 35 min Total: 35 min
Inspired by the Italian summer salad with tomatoes, fresh mozzarella, and basil, these naan pizzas take advantage of summer produce at its peak. We featured a similar meal using pesto, but this time we're topping the pizzas with a simple garlic oil.
Smarts: Be sure to slice the tomatoes and cheese very thin or they may release too much moisture onto the naan crust during cooking.


Caprese Naan Pizza:
  • Garlic - 2 cloves , chopped
  • Oil, olive - 3 Tbsp
  • Cheese, fresh mozzarella - 5 oz , thinly sliced
  • Tomatoes, medium - 2 , thinly sliced
  • Naan - 4 rounds (sub any flatbread or pizza crust)
  • Basil - 12 leaves
Grilled (or not) Peaches and Zucchini:
  • Zucchini - 1 lb , sliced into rounds
  • Peaches - 2 , halved, pits removed
  • Oil, cooking - 1 Tbsp


  1. Make garlic oil - (If prepping right before cooking, get oven / grill heating before continuing with prep.) Chop garlic and combine with olive oil. (Can be done up to 5 days ahead)
  2. Zucchini / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Peaches / Tomatoes - If cooking on the grill, halve peaches and remove pits. If serving fresh, cut into slices. Slice tomatoes. (Note: Be sure to slice the tomatoes as thin as possible to prevent them from releasing too much moisture while cooking.)

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  1. If cooking on the grill: Heat grill to 400F / 204C degrees, leaving one part of grill over indirect heat. Clean grates and brush with some cooking oil.
  2. If cooking in the oven: Heat oven to 400F / 204C.
  3. {grill}: Brush zucchini and peaches with cooking oil. Season zucchini with some salt and pepper. Spread naan out in a single layer on a sheet pan (this will serve as space to assemble pizzas while working at the grill).
  4. {oven}: Spread zucchini out on a sheet pan. Toss with cooking oil and season with some salt and pepper. Transfer to the oven and roast until zucchini is tender, ~15 minutes.
  5. {oven}: Place naan on sheet pans and bake for 5 minutes to crisp up (this will help keep them from getting soggy from the toppings).
  6. {grill}: 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. Place naan over direct heat and toast on both sides just until starting to crisp up, ~2 minutes per side.
  7. Brush naan with garlic oil. Top with a single layer of tomato slices. Sprinkle with some salt and then top with cheese.
  8. {grill}: Slide naan back onto grill over indirect heat. Continue cooking with the lid closed until cheese is melted, 5 to 7 minutes more.
  9. {oven}: Return sheet pan with naan to oven and continue cooking until naan is golden brown and cheese is bubbly, 8 to 10 minutes more.
  10. Top warm pizzas with fresh basil leaves and slice into wedges.
  11. Serve naan pizzas with zucchini and peaches on the side. Enjoy!



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