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Pesto Mozzarella Naan Recipe
Ash Tyrrell

Pesto Mozzarella Naan Recipe

I recently tried making pesto mozzarella naan at home, and I honestly didn’t expect it to turn out this good. The crispy edges, gooey cheese, and herby pesto created the perfect flavor combo. It reminded me of a fusion between pizza and flatbread, but much quicker and easier. I loved how simple ingredients transformed into something so comforting.
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Total Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 naan breads – Store-bought naan works perfectly; choose fresh over frozen for better texture.
  • 1/2 cup basil pesto – Use high-quality pesto or homemade for the best flavor.
  • 1 cup mozzarella cheese shredded – Freshly grated melts smoother and tastes richer.
  • 1 tablespoon olive oil – Helps crisp up the naan edges beautifully.
  • 1 clove garlic minced – Adds a bold, aromatic kick.
  • 1 tablespoon fresh basil chopped – Enhances freshness and presentation.
  • 1/4 teaspoon red pepper flakes optional – Adds a mild heat if you like spice.
  • Salt to taste – Balances the flavors.

Method
 

  1. Start by preheating your oven to 400°F (200°C). While it heats, mince the garlic and chop fresh basil. Grate your mozzarella cheese if you’re using a block for better melting.
  2. Place the naan breads on a baking tray and lightly brush them with olive oil. Spread an even layer of pesto over each naan, making sure to reach the edges. Sprinkle garlic evenly for a bold flavor.
  3. Generously add shredded mozzarella over the pesto layer. If you like spice, sprinkle red pepper flakes on top. Add any optional toppings like vegetables or protein at this stage.
  4. Bake the naan in the preheated oven for about 10–12 minutes. Keep an eye on it until the cheese melts and starts to bubble and the edges turn golden and crispy.
  5. Remove from the oven and let it cool slightly. Garnish with fresh basil and a pinch of salt. Slice into pieces and serve warm for the best experience.

Notes

  • I always use fresh mozzarella instead of pre-shredded—it melts creamier and tastes better.
  • I like to toast the naan slightly before adding toppings for extra crispiness.
  • Adding a drizzle of olive oil after baking gives it a richer flavor.
  • I sometimes mix pesto with a little cream for a smoother spread.
  • If I want extra crunch, I bake it directly on the oven rack for the last 2 minutes