Summer Burrata Naan Pizza
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.
Ingredients
Pizza:
- 4 garlic naan , store-bought or homemade
- burrata cheese , use 1 ball per naan, or as desired
For the Arugula:
- 1 - 1½ cups arugula
- 2 tsp olive oil
- salt , to taste
- black pepper , to taste
Fruit Topping:
- 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
To Finish:
- balsamic glaze
- chili oil
Instructions
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Prepare the Arugula: Toss arugula with olive oil, salt, and black pepper. Keep aside.
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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.)
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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.
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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.
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Drizzle with balsamic glaze and chili oil, and enjoy!
Recipe Video
Recipe Notes
- 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!