Ingredients
🛒 Ingredients
- 6 mini naan rounds
- ½ cup pizza sauce or marinara
- ½ cup shredded mozzarella
- ¼ cup cherry tomatoes, sliced
- ¼ cup arugula
- 3–4 basil leaves, thinly sliced
- 1 tablespoon balsamic glaze
- ½ teaspoon black pepper
Instructions
Preheat your oven to 350°F. Line a baking sheet with parchment paper or place the mini naan rounds directly on a baking sheet.
💡 Light Bulb Tip:
Since naan is already baked, 350°F is enough to warm the crust, melt the cheese, and crisp the edges without drying everything out.
Slice the cherry tomatoes into small rounds or halves, depending on their size.
Stack the basil leaves on top of each other, roll them tightly, and slice them thinly into ribbons.
💡 Light Bulb Tip:
This basil-cutting method is called chiffonade, but no need to get fancy about it. It just means thin little basil ribbons that spread nicely over the pizzas.
Place the 6 mini naan rounds on the baking sheet. Evenly divide the pizza sauce or marinara over the naan rounds.
Spread the sauce gently, leaving a small border around the edges.
💡 Light Bulb Tip:
Keep the sauce layer thin. Mini naan pizzas can soften in the center if they get overloaded.
Evenly divide the shredded mozzarella over the sauced naan rounds.
Top with sliced cherry tomatoes and thinly sliced basil. Sprinkle with black pepper.
💡 Light Bulb Tip:
Use shredded mozzarella for this version. It melts evenly and keeps the recipe easy and reliable.
Place the baking sheet in the preheated oven.
Bake for 15–20 minutes, or until the cheese is fully melted and the naan edges are crisp to your liking.
💡 Light Bulb Tip:
Check around 15 minutes. If you like softer naan, pull them earlier. If you like crispier edges, let them go closer to 20 minutes.
Remove the mini pizzas from the oven.
Top with fresh arugula and drizzle with balsamic glaze. Serve warm.
💡 Light Bulb Tip:
Add the arugula after baking so it stays fresh, green, and peppery instead of wilting into the cheese.