Caprese Pizza on Naan Bread is an easy 20 minute 5 ingredient vegetarian recipe with fresh mozzarella, tomatoes, basil, and balsamic glaze, finished with an extra drizzle of olive oil and sprinkling of salt and pepper!
Preheat oven to 425 degrees F. Place naan flatbreads on a rimmed baking sheet (line with parchment for easy cleanup if preferred). While oven is preheating, place naan breads in oven to toast up a bit before topping them (keep an eye on them so they don't burn, if your oven is slow to preheat!). Prep toppings while oven preheats and naan toasts.
Drizzle each naan bread with ½ tablespoon olive oil. Sprinkle ¼ teaspoon garlic powder on each. Layer with the slices of tomatoes and fresh mozzarella (I like to overlap them in a circle around the perimeter of the naan).
Bake at 425 degrees F for about 10 minutes, or until cheese is melted and starting to brown.
Remove from oven, and divide basil leaves on each pizza. Drizzle with remaining ½ tablespoon olive oil on each, sprinkle with a little salt and pepper, and drizzle balsamic glaze, if using. Cut into 4 slices each and serve.
Notes
For a single serving: you can use mini naan flatbreads and a toaster oven to make easy work for a single serving.
Make it vegan: use a vegan mozzarella substitute and a vegan naan bread (pita or an alternative can also be used).
Make it gluten-free: use a gluten-free flatbread.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.