Mini Naan Pizza

These Mini Naan Pizzas are topped with sauce, mozzarella, tomatoes, basil, and finished with arugula and balsamic glaze. A fresh, caprese style twist on an easy weeknight favorite.

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This post was last updated 2/2026.

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Shopping list:

• mini naan rounds
• pizza sauce (try my homemade pizza sauce)
• freshly shredded mozzarella
• grape tomatoes
• fresh basil leaves (learn how to chiffonade basil)
• black pepper
• arugula
• balsamic glaze

Mini Naan Pizza is one of those easy, back pocket recipes that feels fresh and a little fancy without any extra work. Using store bought mini naan rounds as the base makes prep quick and simple, while freshly shredded mozzarella melts beautifully over pizza sauce for that classic comfort food vibe. Juicy grape tomatoes and fragrant basil give these little pizzas a caprese style twist that’s light, colorful, and full of flavor.

After baking until the cheese is perfectly melted, each pizza is topped with fresh arugula and a drizzle of balsamic glaze for a sweet and tangy finish. The combination of warm, melty cheese and fresh, peppery greens makes every bite balanced and delicious. These mini naan pizzas are perfect for easy weeknight dinners, party appetizers, or even a fun build your own pizza night with the kids.

If your family loves all things pizza, then you'll want to try my Air Fryer Pizza Wings or Pepperoni Pizza Twists!

Mini versions of regular food are always so fun and ate such a perfect portion! Check out these Mini Oreo Cheesecakes or Mini Garlic Monkey Bread!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the best flavor, use freshly shredded mozzarella since it melts smoother than pre shredded cheese. If your tomatoes are extra juicy, slice and lightly pat them dry to prevent the pizzas from becoming watery. Add the arugula and balsamic glaze after baking so the greens stay fresh.

• You can easily customize these Mini Naan Pizzas based on what you have on hand. Swap the mozzarella for fresh mozzarella slices, provolone or even burrata (add burrata after baking). Cherry tomatoes work just as well as grape tomatoes, and baby spinach can replace arugula if you prefer a milder green.Try pesto or alfredo sauce instead of pizza sauce. Add toppings like prosciutto, grilled chicken, or roasted red peppers for extra flavor. If you don’t have balsamic glaze, reduce balsamic vinegar on the stovetop until thickened, or skip it and finish with a drizzle of olive oil and flaky salt. Try topping these mini naan pizza with my homemade pizza seasoning!

Our favorite kitchen equipment and supplies used with this recipe:

• NutriChef 3 Piece Cookie Sheets for Baking
• Cambom Rotary Cheese Grater
• Epicurean Kitchen Series Cutting Board

Yield 6 pizzas

Author Hot Eats and Cool Reads

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

Mini Naan Pizza

Made with store bought mini naan, these personal pizzas bake up crispy on the edges and melty in the center. Perfect for quick dinners or simple appetizers.

Ingredients

• 6 mini naan rounds
• ½ cup pizza sauce
• ½ cup shredded mozzarella
• ¼ cup grape tomatoes, sliced
• 6 basil leaves, stacked, rolled and sliced thinly
• ½ teaspoon black pepper
• ¼ cup arugula
• 1 tablespoon balsamic glaze

Instructions

1. Preheat the oven to 350°F.
2. Arrange the mini naan rounds on a baking sheet.
3. Spread the pizza sauce evenly over each naan round.
4. Evenly divide the shredded cheese, sliced tomatoes, and sliced basil among the mini pizzas. Sprinkle lightly with black pepper.
5. Bake for 15 minutes, or until the cheese is fully melted and bubbly.
6. Remove from the oven and top with fresh arugula and a drizzle of balsamic glaze before serving.

Nutrition Facts

Calories

413

Fat

12 g

Sat. Fat

3 g

Carbs

62 g

Fiber

2 g

Net carbs

59 g

Sugar

5 g

Protein

12 g

Sodium

1003 mg

Cholesterol

17 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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