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Sliced pesto spinach naan pizza on a wooden cutting board

Air Fryer Pesto Naan Pizza

5 from 3 votes
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Servings: 2 Servings

Description

Air fryer pesto naan pizza with spinach, cherry tomatoes, and melted mozzarella — crisp on the bottom, ready in 7 minutes, no dough required.

Ingredients 

  • 1 naan bread
  • 1/4 cup pesto, prepared
  • 1/2 cup baby spinach, cooked and squeezed dry
  • 1/2 cup cherry tomatoes, halved
  • 1 cup mozzarella cheese, shredded

Instructions

  • Cook the baby spinach until wilted, about 1 minute in a dry skillet or 30 seconds in the microwave. Wrap in a paper towel and squeeze out as much liquid as possible.
  • Preheat the air fryer to 350°F. Lightly spray the basket or tray with cooking spray.
  • Spread the pesto over the naan in a thin, even layer, leaving a 1/2-inch border.
  • Top with the halved cherry tomatoes, cut side up, then the squeezed spinach, then the shredded mozzarella.
  • Place the naan in the preheated basket and cook at 350°F for 4 to 7 minutes, until the cheese is fully melted and lightly browned at the edges.
  • Remove and rest 2 minutes before slicing. Serve hot.

Equipment

Notes

For an extra-crisp base, air fry the plain naan for 2 minutes first, then flip, top, and finish cooking. Store leftovers up to 3 days and reheat at 350°F for 2 to 3 minutes.

Nutrition

Serving: 1ServingCalories: 484kcalCarbohydrates: 35gProtein: 19gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 1074mgPotassium: 166mgFiber: 2gSugar: 5gVitamin A: 1889IUVitamin C: 11mgCalcium: 384mgIron: 1mg