18mPesto, Tomato and Spinach Naan Pizza
An easy vegetarian naan pizza topped with fragrant basil pesto, juicy cherry tomatoes, baby spinach and melted mozzarella. It is ready in 20 minutes using a convenient store-bought crust.
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- Store-bought plain naan-2 pieces
- Baby spinach-1 cup
- Vegetarian-suitable low-moisture mozzarella cheese made without animal rennet-1 cup
- Cherry tomatoes-0.75 cups
- Vegetarian basil pesto made without animal rennet-0.33 cups
- Olive oil-1 teaspoon
- Fine salt-0.13 teaspoons
- Ground black pepper-0.13 teaspoons
Position a rack in the center of the oven and turn the oven to 450°F. There is no need to wait for it to preheat. While the oven begins heating, halve the cherry tomatoes.
Use care with the chef’s knife while halving the tomatoes.
Toss the tomatoes in the small bowl with the olive oil, salt and black pepper.
Place the naan on an unlined baking sheet. Spread the pesto evenly over each naan, leaving a 1/2-inch border. Divide the spinach, seasoned tomatoes and mozzarella evenly between the naan.
Place the pizzas in the heating oven and bake for 9–11 minutes, until the mozzarella is melted and bubbling and the naan edges are crisp.
Use oven mitts when moving the hot baking sheet.
Let the pizzas rest for 2 minutes, then cut each naan into wedges and serve.
Let the pizzas rest briefly before eating because the melted cheese and tomatoes are very hot.
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