20 Minute Summer Naan Pizzas with Juicy Peaches and Pesto

Enjoy these 20 Minute Summer Naan Pizzas, featuring juicy peaches, savory prosciutto, and fragrant pesto, perfect for summer dining.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 pizzas

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

4 pieces Naan or pocketless pita

For the Toppings

1 cup Prepared pesto can substitute with homemade pesto or sun-dried tomato spread
1 medium Shallot can replace with red onion
2 medium Peach or other stone fruits like nectarines or plums
4 ounces Prosciutto or cooked bacon/turkey bacon
8 ounces Fresh mozzarella cheese can substitute with burrata or gouda

For the Finish

2 tablespoons Balsamic glaze or vinegar as a substitute
1 cup Fresh basil leaves or arugula/spinach as an alternative
1 teaspoon Crushed red pepper flakes or Aleppo pepper for garnish

Equipment

oven
baking sheet
spatula

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C).
Arrange the naan breads on a large rimmed baking sheet.
Spread prepared pesto over each naan.
Layer sliced shallots, peaches, and prosciutto over the pesto.
Tear mozzarella into pieces and scatter over toppings.
Bake for 13-15 minutes until cheese is melted and bubbly.
Drizzle with balsamic glaze, garnish with basil, and sprinkle with red pepper flakes.

Nutrition

Serving: 1pizzaCalories: 320kcalCarbohydrates: 34gProtein: 12gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 480mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in an air fryer for the best texture.

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