Roasted tomato, basil and pesto naan flatbread

On my days off, I love to make simple, healthy dishes that involve zero stress! The day I discovered naan at the grocery store was a shining moment. It’s essentially a flatbread, but originated from West, Central and South Asia. Naan is delicious when served as an appetizer cut into small slices and served with bruschetta or fresh herbs. But, for a satisfying meal, I’m making an easy and scrumptious roasted tomato, basil and pesto flatbread.

Author: Kathryn

Recipe: Roasted tomato, basil and pesto naan flatbread

Cook time & prep time: 15 minutes

Servings: Makes 2

Ingredients 2

  • 1 Naan (Garlic, wheat or original)
  • 1 tbsp of pesto
  • 2 tbsp of natural pizza sauce or pasta sauce
  • 1/4 cup of cherry tomatoes, halved
  • 1 1/2 tbsp of basil, chopped
  • 1/4 white onion, sliced
  • Fresh garlic, 1 clove
  • 1/4 cup Mozzarella cheese, shredded
  • 2 slices of Mozzarella cheese (optional)
  • 1 tbsp of Romana cheese
  • Drizzle of balsamic vinegar
  • 1 tbsp olive oil
  • Salt & pepper, to taste


-Preheat the oven to 400 degrees.

-Meanwhile, use 1 tbsp of olive oil in a non-stick skillet and turn on medium heat. (I find it’s better to lightly roast your veggies before you add them to the naan or pizza. It just really brings out the flavors and everything will be cooked through.)

-Slice 1/4 of a white onion and mince 1 clove of garlic. Half 1/4 cup of cherry tomatoes. Add the onion, garlic and tomatoes to the skillet, tossing occasionally. Cook for about 3-4 minutes. Season with salt and pepper. Chop basil and set aside.

-While the veggies are cooking, spoon 2 tbsp of pizza or pasta sauce and spread in the center of the naan. (Make sure not to cover the outer edges. That’s for the pesto!) After, use 1 tbsp of pesto and spread around the edges of the naan.

-Now this next step is optional. I love my naan to be extra cheesy but you can opt out of this. Take two slices of mozzarella cheese and break them apart and place them on top. Next, add just a little “pinch” of shredded mozzarella cheese.

-Now for the veggies! Grab the skillet and carefully transfer the veggies from the skillet to the naan and spread the toppings. Top with 1/4 cup of shredded mozzarella cheese and 1 tbsp of Romano shredded cheese. Lastly, top with half of chopped basil. Season with pepper.

-Cook for 5-6 minutes. After it’s done, let cool for three minutes and then drizzle with balsamic vinegar and the rest of the chopped basil!


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Hope everyone is tempted to make this recipe now! It’s a light summer meal that is easy to whip up for lunch or dinner. I suggest pairing it with a crisp, cold glass of Chardonnay. Let me know what you think of this dish! Until next time…au revoir.




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