Save to Pinterest My son spotted mini naan at the store and asked if we could turn them into pizza. I said yes without thinking, then realized we had ground beef thawed and pickles left over from burgers the night before. What came out of the oven that evening was this goofy, delicious hybrid that none of us expected to love so much. Now it's on the rotation every few weeks, and he asks for it by name.
I made these for a casual Friday night with friends, and everyone grabbed seconds before I could even plate the salad. One friend said it tasted like the best part of a burger joint and an Indian restaurant had a baby. We laughed, but honestly, that's exactly what it is. The pickles cut through the richness, and the cheese sauce ties it all together in a way ketchup never could.
Ingredients
- Mini garlic naan breads: These little rounds are sturdy enough to hold toppings but stay soft and chewy, and the garlic flavor already baked in saves you a step.
- Ground beef: I use 80/20 for flavor, but leaner beef works if you prefer less grease to drain.
- Onion: Finely diced so it melts into the beef and adds sweetness without crunchy bits.
- Worcestershire sauce: This is what makes the beef taste like a real burger patty, so don't skip it.
- Yellow mustard: Just a teaspoon brings that classic tangy cheeseburger vibe.
- Whole milk: The base of a smooth cheese sauce, whole milk keeps it creamy without splitting.
- Unsalted butter and all-purpose flour: These form the roux that thickens your sauce, and using unsalted butter lets you control the salt level.
- Cheddar cheese: Sharp cheddar melts beautifully and tastes like the cheese you expect on a good burger.
- Garlic powder: A little boost in the sauce to echo the garlic naan.
- Dill pickle slices: They add brightness and cut through the richness, just like they do on a burger.
- Tomato, ketchup, and chives: Optional, but they make it look and taste even more like the real deal.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) so it's hot and ready when your toppings are prepped. A hot oven crisps the naan edges while keeping the center soft.
- Brown the beef:
- Heat a skillet over medium-high and add the ground beef and diced onion, breaking up the meat with a wooden spoon as it cooks until no pink remains, about 5 to 6 minutes. Drain off any excess fat so your naan doesn't get soggy.
- Season the beef:
- Stir in Worcestershire sauce, yellow mustard, salt, and black pepper, letting everything cook together for another minute so the flavors meld. Remove from heat and set aside.
- Make the cheese sauce:
- In a small saucepan over medium heat, melt the butter, then whisk in the flour and cook for a minute until it smells a little nutty. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 2 to 3 minutes.
- Melt in the cheese:
- Add the shredded cheddar, garlic powder, and a pinch of salt, stirring until the sauce is smooth and glossy. Remove from heat so it doesn't overcook.
- Assemble the naan pizzas:
- Lay your mini naan breads on a baking sheet and divide the seasoned beef evenly across each one. Drizzle the warm cheese sauce generously over the beef, then scatter pickle slices and diced tomato on top if you're using them.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 8 to 10 minutes, until the naan edges are crisp and the cheese sauce is bubbling. Keep an eye on them so the edges don't burn.
- Garnish and serve:
- Pull them out of the oven, add a drizzle of ketchup and a sprinkle of chopped chives or green onions if you like. Serve immediately while they're hot and the cheese is still gooey.
Save to Pinterest The first time I served these, my daughter said they tasted like a secret menu item from a restaurant that doesn't exist yet. That made me smile, because it's true in a way. This recipe lives in that happy place between comfort food and something just different enough to feel like an adventure. It's the kind of dish that makes everyone lean in and ask what you did, even though it's really just smart layering of familiar flavors.
Swapping Ingredients
Ground turkey or chicken work beautifully if you want a lighter version, and plant-based crumbles surprised me with how well they held up under the cheese sauce. I've also used pepper jack instead of cheddar when I wanted a little heat, and it was excellent. If you can't find mini naan, pita or flatbread will do the job, just adjust the baking time slightly since they may crisp faster.
Serving Suggestions
These are hearty enough to stand alone, but a simple green salad with a tangy vinaigrette balances the richness perfectly. I've also served them with sweet potato fries on the side, and that combo feels like a restaurant meal. A cold lager or a crisp pilsner with a hint of dill is my favorite pairing, but lemonade or iced tea works great for a family dinner.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to two days, though the naan softens a bit. Reheat them in a 180°C (350°F) oven for about 8 minutes to bring back some of the crispness, or use a toaster oven if you're only warming one or two. Microwaving works in a pinch, but you'll lose that crispy edge.
- Freeze assembled but unbaked naan pizzas wrapped tightly in foil for up to a month, then bake from frozen, adding a few extra minutes.
- Make the cheese sauce ahead and store it in the fridge, then gently reheat it on the stove with a splash of milk.
- Double the beef mixture and freeze half for an even faster meal next time.
Save to Pinterest This recipe proves that the best ideas sometimes come from leftovers and a kid's random question. I hope it becomes one of those easy wins in your kitchen, the kind of meal that makes everyone happy without making you work too hard.
Common Recipe Questions
- → Can I make these ahead of time?
Prepare the beef mixture and cheese sauce up to 24 hours in advance. Store them separately in the refrigerator. Assemble and bake just before serving for the best texture and flavor.
- → What type of naan works best?
Mini garlic naan breads are ideal because they're perfectly portioned for handheld eating. Regular-sized naan can be cut in half or used whole for larger portions. Store-bought or fresh from your local market both work wonderfully.
- → Can I freeze these?
Assembled unbaked pizzas freeze well for up to 1 month. Wrap individually in plastic wrap and foil. Thaw overnight in the refrigerator before baking, or add 2-3 minutes to the baking time if baking from frozen.
- → What other toppings can I add?
Crispy bacon, sautéed mushrooms, jalapeño slices for heat, or even a fried egg on top after baking. You can also add lettuce after baking for a fresh crunch that mimics a real burger.
- → Is the cheese sauce necessary?
The homemade cheese sauce adds incredible creaminess and ties all the flavors together. For a shortcut, you could use store-bought cheese sauce or even shredded cheese directly on the beef, though the sauce version offers the best texture and flavor distribution.
- → What beverages pair well?
Cold lagers, dill-forward pilsners, or even an IPA complement the rich flavors. For non-alcoholic options, try a creamy root beer or a tart lemonade to cut through the richness.