Naan Bread Pizza
Prep time
Cook time
Total time
Looking for a new idea for an appetizer or light snack? This light and flavorful pizza is perfect for a steamy summer day and doesn’t take much time to prep.
Serves: 4
  • 1 (4.5 ounce) piece of whole wheat Naan bread
  • 2 tablespoons olive tapenade (made from Kalamata olives, can be store bought or home made
  • 1 cup Baby arugula
  • ¼ ounce Parmesan cheese, grated
  • 6 cherry or grape tomatoes cut in half
  • For the dressing:
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon freshly ground black pepper
  1. In a small bowl, whisk together oil, vinegar and pepper. Place arugula in a medium bowl and toss with the dressing.
  2. Spray a nonstick pan with cooking oil and heat pan over medium heat. Add the Naan bread and heat until the bottom is slightly warm and a little crispy but not burnt, about 1 minute. Spread the olive tapenade on top of the Naan bread and top with arugula. Top with cherry tomatoes and sprinkle with Parmesan cheese. Slice into 4 pie-like slices and serve.
Nutrition Information
Serving size: 1 slice Calories: 161 Fat: 9 grams Saturated fat: 2 grams Trans fat: 0 grams Carbohydrates: 16 grams Sugar: 1 gram Sodium: 486 milligrams Fiber: 2 grams Protein: 4 grams Cholesterol: 4 milligrams
Recipe by Toby Amidor Nutrition at