Looking for some pesto naan pizza? Here’s an easy recipe made on naan bread! We love pizza, and we love it even more when it’s quick and easy to make, which means this recipe is perfect.
You might think that dietitians avoid pizza like the plague, but that’s so not true! We love pizza! It has carbs in the crust, protein and fat in the cheese, and nutrients in whatever other toppings you might choose. In this recipe, we use spinach and tomato!
You might think that only tomato sauce can be used on pizza, but you’d be wrong! Pesto pizza is absolutely delicious, and I would recommend it to anybody. Whether you make your own or use a jar of pesto, this recipe is sure to satisfy you.
You can split this in two and serve with a side of salad or vegetables, or eat it as a single serving.
There are no wrong choices with this one! I love to toss together a naan pizza when I just don’t feel like cooking or I don’t have time to cook. It’s the perfect solution!
Like I said before, we love pizza, so of course we have tons of pizza recipes on our website! That means pizza for all kinds of conditions and needs. If you want to try some of them, check out this list of various pizza recipes on our site:
Spinach and Pesto Naan Pizza
Ingredients
- 1 piece naan bread
- 2 tbsp pesto
- 3/4 cup spinach frozen, cooked and drained well
- 1 small tomato sliced
- 1/2 cup mozzarella-cheese shredded
Method
- Preheat oven to 375 degrees F.
- Place naan on a baking sheet. Spread pesto on naan, then top with spinach, tomato slices, and mozzarella cheese. Bake until golden brown and cheese is bubbling.
- Let sit for 3-4 minutes before slicing. Serve with a salad or desired vegetables. Enjoy!
Private Notes
Tried this recipe?
Let us know how it was!Please note:
Nutrition info is an estimate and may contain errors.
-Recipe blog reviewed and updated by Rebecca Bitzer MS RD LD September 16, 2021
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
