Air Fryer Caprese Naan Pizza

Air Fryer Caprese Naan Pizza is a delectable twist on the classic pizza, where naan bread replaces the traditional crust. It’s topped with juicy cherry tomatoes, a generous amount of shredded mozzarella cheese, a burst of flavor from the aromatic pesto, and finished off with a delightful drizzle of olive oil. This mouthwatering combination creates a unique and satisfying culinary experience that will leave your taste buds craving for more. Whether as a quick snack or a crowd-pleasing appetizer, this recipe is sure to impress with its fusion of Mediterranean and Italian flavors.

Serve these easy deep-fry naan pizzas as party appetizers or for lunch or dinner alongside a fresh salad.

Recipe Notes:

If you have a small air fryer, you may need to cook 2 pizzas at a time instead of all 4 together.

This recipe makes 4 small pizzas, but you can easily double the amounts in the recipe to make more pizzas in batches.

You can use regular pizza dough for these pizzas instead of naan bread, but then I suggest that you first cook the pizza dough for a couple of minutes before adding the toppings so that the pizza crust is cooked enough by the time the pizza is served. pizza.

You can easily substitute cheddar or any cheese that melts well for the mozzarella. Add a few slices of pepperoni or other toppings to create different pizzas for some variety, which is especially great if you’re catering to different preferences.

Low moisture mozzarella is better than regular mozzarella which tends to be more moist.

Be sure to add the basil to the pizza after it’s cooked so it doesn’t add too much moisture as it cooks.

Can I freeze the Air Fryer Caprese Naan Pizza?

Yes absolutely! You can freeze leftover cooked pizza by stacking the slices together, separating them with parchment paper, and then wrapping them tightly in plastic wrap for longer storage in the freezer.

Thaw your frozen naan pizza overnight in the fridge then reheat in the air fryer or oven for a few minutes until crisp.

How should I store my leftover pizza?

Since this recipe makes 4 small pizzas, I doubt you’ll have any leftovers to store, but if you decide to double the recipe or make more for later, store the pizzas in the fridge for up to 4 days.
Since most pizzas (including this recipe) include cheese, it should never be stored at room temperature for food safety reasons.
The easiest way to store leftover naan pizza is to stack the slices with pieces of parchment paper between each slice, then wrap the stacked slices tightly with plastic wrap.
To reheat your refrigerated caprese naan pizza, place it in the deep fryer for 1-2 minutes or on a hot pizza pan in the oven until leftover pizza is crisp.

Caprese Naan Pizza Air Fryer

Mix extra virgin olive oil and basil pesto and spread 1⁄2 teaspoon over each naan using a basting brush.
Slice tomatoes 3-4 times each. Touch to remove excess moisture.
Place 1⁄4 cup shredded cheese and as many tomatoes as desired on each mini pizza.
Place the mini pizzas in the airfryer. You may need to cook 2 at a time.
Cook at 400°F for 4-5 minutes. Top with fresh basil, thinly sliced or diced.
Drizzle with balsamic glaze.

Caprese Naan Pizza Air Fryer

Serve these easy deep-fry naan pizzas as party appetizers or for lunch or dinner alongside a fresh salad.

Preparation time: 5 minutes
Time to cook: 5 minutes
Total Time: 10 minutes
It serves:4
Hover over the “services” value to reveal the recipe scaler

Ingredients

4 parts naan bread or small rounds of cooked pizza dough
8 grape or cherry tomatoes
2 teaspoons olive oil
1 teaspoon pesto
1 cups low moisture whole milk mozzarella cheese freshly crushed

Garnish

8-12 Basil leaves thinly sliced
2 tablespoons balsamic glaze

Instructions

Mix extra virgin olive oil and basil pesto and spread 1⁄2 teaspoon over each naan using a basting brush.
Slice tomatoes 3-4 times each. Touch to remove excess moisture.
Place 1⁄4 cup shredded cheese and as many tomatoes as desired on each mini pizza.
Place the mini pizzas in the airfryer. You may need to cook 2 at a time.
Cook at 400°F for 4-5 minutes.
Top with fresh basil, thinly sliced or torn into pieces.
Drizzle with balsamic glaze.