Two Cheese and Sun Dried Tomato Pesto Naan Pizza

Cheese sun dried tomato pesto naan pizza recipe

The Spruce / Katarina Zunic

  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Servings: 4 servings

I have convinced myself that I am an expert in grilled pizza, and no one in my family is contesting that claim. The reason being that they would not get any more grilled pizza. But this is an expertise that I can only substantiate during the warmer months. Otherwise my pizza output — and therefore my bragging rights — dwindle markedly.

And yet. And yet. What’s this? A fluffy packaged naan bread? Oh, and look! I have an oven. One plus one equals pizza. Okay, with a handful of other ingredients, but seriously, what a joy, what fun, to make a semi-homemade pizza any night of the week with whatever you have lying around.


  • 1/3 cup sun-dried tomatoes (oil-packed)
  • 1/2 cup parmesan cheese (finely shredded)
  • 1 teaspoon garlic (minced)
  • 1/4 cup extra-virgin olive oil
  • Salt (to taste; coarse or kosher)
  • Black pepper (to taste)
  • 2 naan (one 8-to-10 ounce package)
  • 6 ounces goat cheese (firm aged; peeled into flat strips with a vegetable peeler)
  • Garnish: fresh basil

Steps to Make It

  1. Gather the ingredients.

    Ingredients for cheese sun dried tomato pesto naan pizza recipe
    The Spruce / Katarina Zunic
  2. Preheat the oven to 375 F.  Spray a rimmed baking sheet with nonstick cooking spray or lightly oil it.

  3. In a food processor, place the sun-dried tomatoes, Parmesan, garlic, olive oil, salt, and pepper. Puree until fairly smooth.

    Blend sundried tomato
    The Spruce / Katarina Zunic
  4. Spread two tablespoons of the sun-dried tomato pesto on each naan and evenly sprinkle over the strips of aged goat cheese.

    Add cheese to naan
    The Spruce / Katarina Zunic
  5. Bake for 20 minutes until the edges are browned and the cheese is melty.

    The Spruce / Katarina Zunic
  6. Sprinkle with fresh basil, if desired, and serve hot.

    Sprinkle with basil
    The Spruce / Katarina Zunic

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