A Note on This Recipe
Peaches are best enjoyed fresh, but when I get a batch that’s a little bland, this is the recipe I reach for.
The quick peach topping comes together in a few minutes in the microwave, and after that the work is basically done. Mascarpone and cream cheese make a surprisingly good sweet base, rich and creamy without needing anything extra. Layer everything over a fluffy, chewy naan-style flatbread and bake for 10 minutes. You get a peach pie naan pizza that’s perfect for a sweet breakfast or brunch.
How to Make It
Prepare the Peaches
Peel and cut the peaches into thin wedges to make about 2 cups, then transfer to a microwave-safe dish.
White peaches are ideal here — their firmer flesh holds up well during cooking and their delicate, floral sweetness doesn’t turn sharp the way yellow peaches can.
Make the Peach Topping
Add 2 tbsp brown sugar, 1 tsp lemon juice, ¼ tsp cinnamon, ¼ tsp vanilla, and a light pinch of salt over the peach slices. Toss to coat evenly, then add a small piece of butter on top.
Microwave for about 4 minutes, until the peaches have released their juice and the mixture has thickened slightly. Stir well and let cool while you prepare the base.
Make the Spread
Add ¼ cup mascarpone and ¼ cup cream cheese to a bowl and mix until smooth and creamy.
Mascarpone brings a mild, rich creaminess while cream cheese adds a subtle tang — together they make a base that’s just interesting enough without competing with the peaches. No added sugar needed.
Assemble the Naan Pizza
Spread the cheese mixture generously over the naan, leaving the edges clear. Arrange the cooked peach slices on top in an even layer.
Bake and Finish
Bake at 400°F (205°C) for 10 minutes, until the edges are golden brown. Let cool for a few minutes, then garnish with fresh mint leaves.
Ingredients
- 2 white peaches thinly sliced into wedges (about 2 cups)
- 2 tbsp brown sugar
- 1 tsp lemon juice
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- A light pinch of salt
- ½ tbsp unsalted butter
- ¼ cup cream cheese
- ¼ cup mascarpone cheese
- Naan Original tandoori naan from Whole Foods
- Fresh mint leaves for garnish
Instructions
- Preheat the oven to 400°F (205°C).
- Peel and cut the peaches into thin wedges to make about 2 cups and transfer to a microwave-safe dish.
- Add the brown sugar, lemon juice, ground cinnamon, vanilla extract, and salt over the peaches and toss to coat evenly. Place the butter on top and microwave for about 4 minutes, until the peaches have released their juice and the mixture has thickened slightly. Stir well and set aside to cool.
- Add the cream cheese and mascarpone to a bowl and mix until smooth and creamy.
- Spread the cheese mixture generously over the naan, leaving the edges clear. Arrange the cooked peach slices on top in an even layer.
- Bake for 10 minutes until the edges are golden brown. Let cool for a few minutes, garnish with fresh mint leaves, and serve.
Watch the Recipe
Notes
- White peaches are ideal for this recipe — their firmer flesh holds up well during cooking and their delicate sweetness doesn’t turn sharp the way yellow peaches can. Yellow peaches or nectarines will work in a pinch; just expect a slightly softer, jammier result.
- Any thick flatbread works here, but a naan-style flatbread gives the best fluffy-chewy base. Thin flatbreads like tortillas or lavash will go too crisp and won’t hold up to the topping.
- The cheese mixture can be made ahead and refrigerated for up to 2 days.
- Best served fresh out of the oven. Leftovers can be stored in the fridge but the naan will soften overnight.
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