This Three-Cheese Naan Pizza with Arugula and Balsamic is perfect as a party appetizer or a quick meal!
Because I work in the food industry, I’m often asked “what’s your favorite food?” This question makes me cringe. Life is short, and there are many wonderful things to eat. I suppose if I put in some time and effort, I might be able to create a top 10 list? I’ve never attempted this, but I’m fairly certain pizza would receive a high ranking. It has two things I love: bread and cheese. This naan pizza is my latest collaboration with Wisconsin Cheese, and it highlights three of their cheeses: Ricotta, Mozzarella and Romano.
I love preparing homemade pizza dough. However, store-bought naan bread is a fantastic alternative when I want to throw dinner together in under 30 minutes: it’s tender, chewy, and the perfect size for single serving pizzas. These can also be sliced into thin wedges for party appetizers (March Madness, anyone?)
Balsamic glaze adds a touch of sweetness here that you would normally get from tomato sauce. You can certainly swap it out for sauce if you’d prefer a more traditional pizza. Another option, either as a swap or addition, is halved grape tomatoes. They’re small enough to properly roast in 15 minutes and will add a great flavor and texture to the pizza.
Looking for a more traditional crust? Try my Caramelized Onion Arugula Pizza.
Three-Cheese Naan Pizza with Arugula and Balsamic
- 2 pieces naan bread
- Extra virgin olive oil
- 1/2 cup ricotta cheese
- 1 teaspoon fresh chives, minced
- 1 clove garlic, minced
- 1/8 teaspoon kosher salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 1/2 cup grated Romano cheese
- 2/3 - 1 cup mozzarella cheese
- 1 cup baby arugula
- Balsamic glaze
- Coarse sea salt to taste
- Preheat the oven to 350 degrees F, and line a baking sheet with foil. Place naan on the prepared sheet and brush each piece lightly with olive oil.
- In a small bowl, combine the ricotta, chives, garlic, kosher salt, and pepper.
- Spread the ricotta evenly onto the naan, leaving space around the edges for a crust. Top evenly with the romano, followed by the mozzarella.
- Bake for 12-15 minutes, or until the cheese has melted. Remove from the oven and top with arugula, a drizzle of balsamic, and a sprinkle of sea salt. Serve immediately.
For help troubleshooting a recipe, please email [email protected] I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.
This post is sponsored by Wisconsin Cheese. Thank you for supporting the brands that support Savory Simple!