Tomato Herb Cheese Naan

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Tomato Herb Cheese Naan! The other day I sent my husband to the grocery store with a short list of produce items. Sounds simple, right? Within 15 minutes, I had several frantic texts asking me to clarify the type of tomatoes I needed him to buy. Perhaps you can understand his quandary. Years ago, a shopper had their choice of garden tomatoes or cherry tomatoes. Nowadays, you practically need an Old Farmer’s Almanac to clarify all the different varieties like Cherry, Grape, Green, Roma, Beefsteak, Campari, Cocktail, San Marzano, and Vine-Ripened tomatoes. Sheesh! All I really wanted were fresh tomatoes.



1 prepared naan, store bought

1 tablespoon olive oil

1 tablespoon cornmeal

6-8 cocktail tomatoes, sliced

1 teaspoon kosher salt

8 ounces fresh mozzarella, sliced

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

Fresh oregano leaves, for garnish


Preheat oven 400°. Spray a baking sheet with nonstick oil. Set aside. Brush the bottom of the naan. Sprinkle with cornmeal. Transfer naan to the baking sheet, bottom side down. Bake 5 minutes. Remove pan and set aside. Meanwhile, to prepare tomatoes, arrange sliced cocktail tomatoes on a cutting board; sprinkle with kosher sea salt. Allow to rest for 5 minutes. Arrange sliced fresh mozzarella over naan. Layer with cocktail tomatoes. Sprinkle with garlic powder, oregano, basil, and marjoram. Bake 15 minutes longer, or until cheese is melted and golden. Cool slightly, cut into portions. Garnish with fresh oregano leaves. Serve warm.

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