Tomato and Olive Naan Pizzas
Crispy flatbreads with a bright lemon-ricotta base and salty olive topping
Why This Recipe Works
High-heat baking transforms store-bought naan into a crisp foundation for these bright, salty flatbreads. Using the lowest oven rack ensures the bottom of the bread toasts properly before the ricotta base dries out.
Instructions
Heat the oven to 500°F with the oven rack in the lowest position. Brush a large baking sheet with olive oil and arrange the naan breads in a single layer.
Whisk the ricotta, Parmesan, lemon juice, garlic, salt, pepper, and olive oil in a bowl until smooth. In a separate bowl, toss the tomatoes, olives, and pine nuts with the remaining olive oil.
Spread the cheese mixture over each naan, leaving a 1/2-inch border around the edges. Scatter the tomato and olive mixture evenly 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 scallions and cut into wedges to serve immediately while the bread is still hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best eaten fresh, though leftovers can be stored in the refrigerator for 2 days and reheated in a hot oven to restore crispness.
