These mini Caprese Pizzas bring a fresh, Italian-inspired twist to the classic pizza. With a base of soft mini naan rounds, they’re topped with rich marinara, gooey mozzarella, juicy cherry tomatoes, and fragrant basil. A drizzle of balsamic glaze and a handful of arugula add the perfect finishing touch, making these pizzas light yet satisfying.

Prep time: 10 minutes
Cook time: 15-20 minutes
Servings: 6
Ingredients:

- 6 mini naan rounds
- ½ cup pizza sauce or marinara
- ½ cup shredded mozzarella
- ¼ cup cherry tomatoes
- ¼ cup arugula
- 3-4 basil leaves
- 1 tbsp balsamic glaze
- ½ tsp black pepper
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- Slice your cherry tomatoes.

- Place your basil leaves on top of each other, roll them together and cut them thinly.

- Place your mini naan rounds on a baking sheet and evenly divide the pizza sauce over the mini rounds.

- Then evenly divide the shredded cheese, cherry tomatoes, and sliced basil over the mini pizzas.
- Season with black pepper.

- Place in preheated oven for 15-20 minutes, or until the cheese is fully melted and the edges reach your desired crust.
- Top with balsamic glaze and arugula.

