20 Minute Summer Naan Pizzas feature pesto, peaches, and prosciutto with melty mozzarella and fresh basil. These speedy summer pizzas are perfect for both weeknights and entertaining.

Why You’ll Love these Summer Naan Pizzas

• Ready in 20 minutes. By leaning on a few shortcut ingredients (naan bread, jarred pesto, and balsamic glaze), we’re streamlining the cooking process to create the ultimate summer-ready meal.
• Versatile. These naan pizzas can easily be made vegetarian and/or dairy free with a few simple swaps. You can also swap out the stone fruit or add extra veggies for more fiber.
• Great for entertaining. They’re simple enough for a casual dinner but impressive enough to serve guests at any summer gathering. Enjoy as the main entree or an easy appetizer.
• Peak season flavors. While peaches are ripe and abundant, this is the perfect recipe to showcase their sweetness in an unexpected way.

After making my Autumn Naan Pizzas a few years ago, I decided every season deserves its own naan pizza.

This summer-inspired version captures everything I love about warm-weather cooking: juicy-sweet stone fruit + minimal time spent in the kitchen.

It’s a simple recipe that celebrates some of summer’s best flavors. (And tastes like sunshine on a plate!)

Craving more sensational summer meals? Check out my favorite Summer Pasta Salad Recipes, Summer Bowl Recipes, and this assortment of Summer Pasta Recipes.

The Ingredients

• Naan: Serves as the quick and easy pizza crust. I typically use full-size naan, however mini naan works great for single-serving pizzas. Alternatively, use pocketless pita bread or flatbread.
• Pesto: Use any brand of bottled pesto you like! Or, during peak summer months, feel free to make your own if you have an abundance of fresh basil on hand.
• Peaches: The star of the recipe! Juicy peaches pair beautifully with salty prosciutto and herby pesto. Look for ripe peaches that yield slightly when pressed, but aren’t overly soft.
• Prosciutto: Adds salty, savory richness to contrast the peaches. Tear it into wide ribbons for easy layering.
• Mozzarella: Fresh mozzarella is mild and melty, which helps balance the sweet and savory flavors. I suggest purchasing a ball of fresh mozzarella and tearing it into small pieces. Alternatively, you can use burrata or dollops of ricotta.
• Shallots: Add a subtle sweetness and mild onion flavor. Alternatively, you can use thinly sliced red onion.
• Basil: Add fresh basil AFTER baking for a burst of freshness.
• Balsamic Glaze: The finish touch that adds sweet-tangy flavor to tie all the ingredients together.

For a full complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Spread pesto evenly on naan breads.

Step 2: Top with peaches, shallots, and prosciutto. Tear slices of mozzarella and scatter over pizzas.

Step 3: Bake naan pizzas until the cheese is melted and crust is crispy.

Step 4: Garnish each pizza with fresh basil and drizzle with balsamic glaze.

Recipe Variations

• Make vegetarian: Skip the prosciutto and instead add a handful of fresh arugula after baking for a peppery bite.
• Swap the cheese. In place of mozzarella, you can use burrata, crumbled goat cheese, or dollops of ricotta.
• Try a different stone fruit. In place of peaches, nectarines just as well and don’t require peeling. You can also make this recipe with fresh figs!
• Add a spicy kick. Finish the summer pizzas with a pinch of chili flakes or drizzle of hot honey in place of the balsamic.

Make-Ahead and Storage Tips

• Make-Ahead. Assemble the pizzas up to 8 hours ahead and refrigerate until ready to bake.
• Store. Refrigerate leftover containers in an airtight container for up to 3 days.
• Reheat. Here are the best ways to reheat naan pizza:
  • Air-fryer: Set the air-fryer to 350ºF and cook for 6 to 8 minutes, or until warm and crisp.
  • Stove-top: Heat a medium skillet over medium heat. Add 1 naan pizza, halved, and cook for 3 to 4 minutes, uncovered. On the side of the pan (not on the pizza), add a few drops of water, immediately cover, and cook pizza for a few more minutes, until heated through.
  • Oven: Preheat oven to 350ºF. Place the naan pizzas on a piece of foil and put it directly on the center oven rack for even heating on the top and bottom. Bake for about 10 to 12 minutes or until warm.

Serving Suggestions

• Cucumber salad: I strongly suggest this Smashed Cucumber Salad, Cucumber Peach Salad, or Cucumber Sesame Salad. The freshness and crisp of cucumbers helps cut through the richness of summer pizza.
• Fresh corn salad: Try my favorite Avocado Corn Salad or this fabulous Shishito Corn Salad.
• Tomato salad: You can’t get fresher than this Watermelon Tomato Salad or more crowd-pleasing than this Summer Panzanella Salad.

More Summer Peach Recipes

VGVegetarianGFGluten-FreeNFNut-Free

Peach and Corn Quinoa Salad with Cilantro Ranch

Peach and Prosciutto Pizza

VGVegetarianGFGluten-Free

Peach and Goat Cheese Salad

VGVegetarianGFGluten-FreeNFNut-Free

Honey-Harissa Grilled Peach and Burrata Salad

If you try this summer naan pizza recipe, be sure to snap a photo and tag me @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates!