Naan Pizzas with Ricotta, Tomatoes, and Olives
Crispy, quick-fired flatbreads topped with a bright lemon-ricotta base
Why This Recipe Works
Using naan as a base provides an exceptionally crisp crust without the effort of making dough. The lemon-flecked ricotta foundation balances the salty punch of olives and the sweetness of the roasted tomatoes.
Instructions
Heat the oven to 500°F with the rack in the lowest position to ensure the bottom of the crust becomes crisp. Brush a rimmed baking sheet with olive oil and lay the naan on the sheet.
Whisk the ricotta, Parmesan, oil, lemon juice, garlic, salt, and pepper in a bowl until smooth. In a separate bowl, toss the tomatoes, olives, pine nuts, and remaining oil together until the vegetables are well-coated.
Spread the ricotta mixture evenly over each naan, leaving a 1/2-inch border around the edge, then scatter the tomato-olive mixture over the top.
Bake until the naan edges are golden brown and crisp, 8 to 10 minutes, rotating the baking sheet halfway through for even browning.
Sprinkle with scallion and cut into wedges to serve while the crust is still hot and crunchy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven until the crust is crisp again.
Can I make this ahead of time?
The toppings can be prepared up to 4 hours in advance, but the pizzas should be assembled just before baking to prevent the crust from becoming soggy.
