Weeknight pizza, here we come! This flatbread pizza is second to “naan.”
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
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.
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.
To personalize your pizza, sprinkle a handful of your favorite toppings—in whatever combination you like—over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives, or dollops of goat cheese or ricotta cheese.