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peach basil naan pizza — Quick Summer Flatbread with Ricotta & Basil Pinterest recipe pin

Peach & Basil Naan Pizza (Easy Savory Flatbread)

Quick savory naan pizzas topped with lightly caramelized peaches, fresh basil, and a creamy ricotta base for a crisp summer flatbread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium ripe peaches sliced into 1/4-inch wedges
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon fine salt divided
  • 2 pieces store-bought naan 8-inch each, plain or garlic
  • 1 cup whole-milk ricotta
  • 1 tablespoon mascarpone or 1 tablespoon softened cream cheese
  • 1/2 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup grated fontina or low-moisture mozzarella
  • 1 tablespoon extra-virgin olive oil divided
  • 12 to 16 fresh basil leaves torn
  • Optional: 1/4 teaspoon crushed red pepper flakes optional
Optional finishing
  • 1 teaspoon lemon zest optional

Equipment

  • 1 Baking sheet or pizza stone (preferably 14-inch stone or half-sheet pan)
  • 1 Rimmed sheet pan
  • 1 Sharp knife and cutting board
  • 1 Small mixing bowl

Method
 

Prepare peaches and cheese
  1. Slice peaches into 1/4-inch wedges and toss in a bowl with lemon juice and 1/8 teaspoon salt; let sit 5 minutes to release some juices.
  2. Stir ricotta, mascarpone, honey, 1/8 teaspoon salt, and black pepper in a small bowl until smooth; set aside.
Preheat and quick-heat peaches
  1. Preheat oven to 475°F and place a pizza stone or rimmed sheet pan inside for at least 20 minutes.
  2. Spread the peach slices in a single layer on a small sheet pan and broil 3 inches from the element for 45–120 seconds until edges blister, or sauté in 1 teaspoon olive oil over medium-high heat for 90–120 seconds; watch closely to avoid overcooking.
Assemble and bake
  1. Place naan on parchment, spread about 1/2 cup ricotta mixture on each leaving a 1/2-inch border, arrange warm peach slices evenly, and sprinkle 1/4 cup grated cheese per naan; drizzle lightly with remaining olive oil.
  2. Slide the parchment onto the preheated stone or sheet pan and bake 6–8 minutes until edges are golden and cheese is bubbling.
Finish
  1. Remove from oven, scatter torn basil leaves and optional lemon zest, let rest 2 minutes, then slice and serve warm.

Notes

Pre-treating peaches by broiling or sautéing reduces excess moisture and prevents a soggy crust. Use a preheated baking surface at 475°F so the naan crisps quickly. Store leftovers in the refrigerator for up to 2 days and reheat in a 375°F oven to restore crispness.