summertime naan pizza summertime naan pizza Israeli Kitchen Pizza in the summer doesn't have to be oozing with greasy ingredients. (Photo: Jerry James Stone)

Summertime naan pizza

Pizza night gets an upgrade with fresh corn, parsley and pesto.

  • Yield: Serves 4
  • Prep time: 10 minutes
  • Cook time: 15 minutes

Here is an easy way to up your pizza game this summer. Fresh corn, parsley and pesto make for a delicious and chewy pizza, thanks to naan bread.

If you're not familiar with naan, it's a flatbread originating in Indian and South Asian cuisine. It's similar to pita but is often thicker and made with buttermilk.

Naan bread is commonly served in Indian restaurants as an appetizer.Naan bread is commonly served in Indian restaurants as an appetizer. (Photo: Brent Hofacker/Shutterstock)

Make these pizzas ahead, wrap them in parchment and store them in a freezer bag. You easily have a delicious meal ready for you at any time!


  • 4 slices naan bread
  • 1/2 cup Basil pesto
  • 1 1/2 cup shredded mozzarella
  • 1/3 cup corn kernels
  • 1/4 cup sliced cherry tomatoes
  • 1 tablespoon chopped parsley


Place the pieces of naan on a baking sheet that is lined with parchment paper.

Divide the pesto sauce between the pieces of naan, spreading it out evenly.

Divide the mozzarella between the pieces of naan.

Top each pizza with fresh corn and cherry tomatoes.

Bake the pizzas in a preheated oven at 500 degrees for 10 minutes, or until the cheese has fully melted.

Remove from oven and top with parsley.

Related Topics: Baking

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