Two Cheese and Sun Dried Tomato Pesto Naan Pizza

Cheese sun dried tomato pesto naan pizza recipe

The Spruce / Katarina Zunic

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
436 Calories
30g Fat
27g Carbs
16g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 436
% Daily Value*
Total Fat 30g 38%
Saturated Fat 11g 54%
Cholesterol 30mg 10%
Sodium 945mg 41%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 16g
Vitamin C 10mg 48%
Calcium 211mg 16%
Iron 3mg 15%
Potassium 238mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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, packed in oil

  • 1/2 cup Parmesan cheese, finely shredded

  • 1 teaspoon garlic, minced

  • 1/4 cup extra virgin olive oil

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 (4 to 5-ounce) naan

  • 6 ounces firm, aged goat cheese,peeled into flat strips with a vegetable peeler)

  • Fresh basil, for garnish

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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