Why This Recipe Works

Flatbread pizza, here we come! This cheesy flatbread is perfect for a quick and simple lunch, or even as an after-school snack. We use naan, an Indian flatbread, as our base. To make it nice and crisp on the bottom, we brush a rimmed baking sheet with olive oil and place the naan on top. The oil encourages the naan to brown and crisp as it bakes. Have kids look at and feel the naan before beginning the recipe, and again after they’ve finished making it. Can they describe the different textures? (Soft and squishy versus hard and crispy)

Before You Begin

This recipe can be doubled. To personalize your pizza, sprinkle a handful of your favorite toppings—in whatever combination you like—over the mozzarella. Some topping ideas: sliced bell peppers, pepperoni, sliced scallions, chopped olives, or dollops of goat cheese or ricotta cheese.

Instructions

Adjust oven rack to lowest position and heat oven to 400 degrees. Use pastry brush to brush oil into 9-inch circle in center of rimmed baking sheet. Place naan on top of oil on baking sheet.

Use back of small spoon to spread pesto over naan, leaving ½-inch border around edge. Sprinkle cheese over pesto, then sprinkle tomatoes over cheese.

Place baking sheet in oven and bake until naan is golden brown around edges, 8 to 10 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cool for 5 minutes.

Use spatula to carefully transfer naan to cutting board (baking sheet will be hot). Use chef’s knife or pizza wheel to cut naan into wedges. Serve.