recipe

Weeknight pizza, here we come! This flatbread pizza is second to “naan.”

safety
  • Uses a knife
  • Uses the oven
difficulty
  • Beginner
time
  • 40 minutes
yield
  • Serves 1 to 2

hey curious cook—

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Prepare Ingredients

1 teaspoon
extra-­virgin olive oil
1
(8-­inch) naan bread
2 tablespoons
pesto
⅓ cup
shredded mozzarella cheese
12
cherry tomatoes, cut in half

Gather Cooking Equipment

Pastry brush
Ruler
Rimmed baking sheet
Small spoon
Oven mitts
Cooling rack
Spatula
Cutting board
Chef’s knife or pizza wheel
1
 
1 teaspoon
extra-­virgin olive oil
1
(8-­inch) naan bread

Adjust oven rack to lowest position and heat oven to 400 degrees. Use pastry brush to brush oil into 9-­inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet.

 
2
 
2 tablespoons
pesto
⅓ cup
shredded mozzarella cheese
12
cherry tomatoes, cut in half

Use back of small spoon to spread pesto over naan, leaving ½-­inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.

 
3
 

Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.

 
4
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cool for 5 minutes.

 
5
 

Use spatula to carefully transfer naan to cutting board (baking sheet will be hot). Use chef’s knife or pizza wheel to cut naan into wedges. Serve.