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Naan Potato Pizza with Radish Top Pesto and Smoked Mozzarella - Perfect for the carb-lover! Add an over-easy egg and you've got a crazy delicious breakfast!



Total time

60 minutes


  • 8 small (baby) red or Yukon Gold potatoes (sliced into 1/8-inch slices)
  • 2 tablespoons olive oil (divided)
  • salt and freshly ground black pepper (to taste)
  • 2 tablespoons fresh rosemary
  • 2 naan flatbreads (1 8.8-ounce package)
  • 1 cup radish top, spinach or kale pesto
  • 8 ounces shredded smoked Mozzarella, provolone or Gouda
  • red onion slivers


  1. Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil. Toss potatoes with olive oil, salt, black pepper and rosemary. Spread out on the baking sheet and roast for 15-20 minutes or until tender but not browned.
  2. Increase oven temperature to 425 degrees.
  3. Spread pesto over naans. Top with 3/4 of the cheese, reserving some for on top. Place red onion slices on pizza, followed by potatoes and remaining cheese.
  4. Bake 15-20 minutes on a pizza stone (if possible) or until naan is crispy and cheese is melted and lightly browned. Cut into slices and serve immediately.
  5. View the recipe instructions at From a Chef's Kitchen

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