Pesto Naan Pizza with Balsamic

• Nutrition Info (Per Mini Naan Pizza):

  Calories: 320 kcal, Protein: 10g, Carbs: 38g, Fats: 16g, Herbal Benefits: Basil is anti-inflammatory

• History/Origin:

  "Naan Pizza" is a staple hack for the Indian diaspora in the UK and USA. While usually made with Tikka Masala sauce, this version leans into "Green Vibrance" for 2025. Pesto (from Genoa, Italy) made of basil, pine nuts, and parmesan, mimics the freshness of Indian Green Chutney but with a nutty richness. The Balsamic Glaze adds that critical sweet-sour hit that Indians love (similar to Imli chutney).

• 

  Ingredient List:

  • The Base: 4 Mini Garlic Naans (or regular Naans).

  • The Sauce: ½ cup Basil Pesto (Homemade or high-quality store-bought).

  • The Toppings: 1 cup Mozzarella Cheese (shredded or fresh Bocconcini balls), ½ cup Cherry Tomatoes (halved), ¼ cup Sliced Red Onion (optional for crunch).

  • The Finisher: Balsamic Glaze (thick reduction), Red Chili Flakes, Fresh Basil leaves.

  Detailed Method (Oven/Stovetop):

  1. Prep: Preheat oven to 200°C (400°F).

  2. Crisp Base: Place naans directly on the oven rack for 2 minutes just to firm them up (prevents sogginess).

  3. Assemble: Remove naans. Spread a generous layer of Pesto.

  4. Top: Sprinkle mozzarella cheese. Arrange cherry tomato halves (cut side up so juice doesn't leak).

  5. Bake: Place on a baking tray and bake for 8-10 minutes until the cheese is bubbly and golden.

  6. Finish: Remove from oven. Drizzle with Balsamic Glaze in a zig-zag pattern. Sprinkle chili flakes and fresh basil. Slice and serve.

  Pro Tips (Tidbits):

  • The "Soggy" Risk: Pesto is oily. Don't overload the center of the naan, or it will flop when you pick it up. Spread it thin.

  • Glaze Hack: If you don't have balsamic glaze, mix 1 tbsp balsamic vinegar with 1 tsp honey or maple syrup.

  • Fusion Twist: Add small cubes of paneer or tofu for extra protein.

  Instant Pot Method (Making Balsamic Glaze):

  • Note: You cannot bake pizza in an IP, but you can make the expensive glaze at home.

  • Combine: Add 1 cup Balsamic Vinegar and ¼ cup Brown Sugar to the pot.

  • Simmer: Select Sauté (Lo). Simmer for 10-12 minutes, stirring occasionally, until it reduces by half and coats the back of a spoon.

  • Cool: It thickens as it cools. Store in a squeeze bottle for months.

  Air Fryer Method (The Best Way):

  • Prep: Assemble the pizza inside the air fryer basket (to avoid mess while moving it).

  • Cook: Air Fry at 180°C (350°F) for 5-6 minutes.

  • Watch Out: The fan might blow the cheese or basil around. Press the toppings slightly into the pesto to secure them.

  • Result: The Naan gets tandoor-like char and crispiness that a regular oven can't match.