Summer Burrata Naan Pizza — Fresh, Fun & Full of Flavor
There’s something magical about summer produce — juicy peaches, sweet strawberries, fresh herbs — and this naan pizza brings it all together in the most vibrant way. It’s light yet satisfying, colorful, and perfect for entertaining or enjoying outdoors.
WATCH HOW TO MAKE SUMMER BURRATA NAAN PIZZA (3RD RECIPE):
I start with garlic naan, baked until golden and crisp. While it’s still warm from the oven, I layer on creamy burrata cheese, peppery arugula, and a mix of seasonal fruits like peaches, mango, and strawberries. The fruit is lightly seasoned with olive oil, chili flakes, and Italian herbs — just enough to enhance their natural flavor without overpowering.
To finish, a drizzle of balsamic glaze and chili oil adds the perfect sweet-heat balance, while fresh torn basil brings it all to life.
You can prep all the components ahead of time and assemble as soon as the naan is warm. Or serve it as a build-your-own platter — it’s interactive, customizable, and always a hit with guests.
Whether you’re planning a weekend picnic, a sunny brunch, or just want to celebrate fresh summer flavors, this naan pizza is the perfect centerpiece.
If you like this, please try my other recipes:
Summer Burrata Naan Pizza — fresh, fun & full of flavor with juicy mangoes & peaches, sweet strawberries, fresh herbs. This naan pizza brings it all together in the most vibrant way. It’s light yet satisfying, colorful, and perfect for entertaining or enjoying outdoors.
- 4 garlic naan , store-bought or homemade
- burrata cheese , use 1 ball per naan, or as desired
- 1 - 1½ cups arugula
- 2 tsp olive oil
- salt , to taste
- black pepper , to taste
- 1 mangoes , sliced
- 2 peaches , sliced
- 8 strawberries , halved or sliced
- 7-8 basil leaves , hand-torn
- 1 tsp olive oil
- 1/4 tsp italian seasoning
- 1/4 tsp red chili flakes
- salt , to taste
- black pepper , to taste
- balsamic glaze
- chili oil
-
Prepare the Arugula: Toss arugula with olive oil, salt, and black pepper. Keep aside.
-
Season the Fruit: In a bowl, combine peaches, strawberries, and mango with olive oil, salt, pepper, chili flakes, and Italian herbs. Let the mixture sit for 10–15 minutes to absorb the seasoning. (Optional: Lightly sauté or grill the fruit for 1–2 minutes — just enough to bring out flavor, not soften it.)
-
Warm the Naan: Bake or toast the garlic naan until golden and crisp. It should be served warm — this is the base for building everything fresh.
-
Assemble: As soon as the naan comes out of the oven, top it with burrata cheese, then layer on the dressed arugula. Add the seasoned fruit and tear basil leaves over the top.
-
Drizzle with balsamic glaze and chili oil, and enjoy!
Recipe Video
- This naan pizza is best built on warm naan straight from the oven.
- You can serve everything platter-style — keep the burrata, arugula, and fruit prepped in bowls, and let guests assemble their own naan pizzas. Or, layer everything while the naan is hot and serve immediately as an elegant appetizer or summer meal!
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
