Save to Pinterest I stumbled onto naan pizza one weeknight when the dough I'd planned to make never happened. There was a pack of naan in the back of the fridge, some mozzarella, a handful of basil still alive on the windowsill. Ten minutes later I was biting into something that tasted like vacation in Italy but required none of the effort. It's become my go-to whenever I want pizza without the wait or the guilt of ordering in.
The first time I made this for friends, I didn't announce it was naan underneath. They assumed I'd somehow mastered pizza dough between drinks. When I admitted the truth, one of them immediately photographed the half-eaten slice and texted it to herself as a reminder. That's the kind of recipe this is, the one people actually make again because it doesn't ask for much but gives back plenty.
Ingredients
- Naan breads: Go for the thickest, fluffiest ones you can find, they crisp beautifully and won't turn into crackers under heat.
- Tomato passata: This smooth, unseasoned tomato puree is your secret to a clean, bright sauce that doesn't waterlog the base.
- Dried oregano: A small pinch brings that unmistakable pizzeria aroma, don't skip it even if you think you won't notice.
- Fresh mozzarella: The kind that comes in water or vacuum-sealed balls, it melts into creamy pools and doesn't turn rubbery.
- Ripe tomato: Thin slices add juiciness and a pop of acidity that balances the richness of the cheese.
- Fresh basil: Torn and scattered after baking, it perfumes the whole plate and tastes like summer no matter the season.
- Extra virgin olive oil: A final drizzle adds gloss, fruity depth, and makes every bite feel a little more special.
Instructions
- Prep Your Oven and Tray:
- Crank the oven to 220°C and line your baking sheet with parchment so nothing sticks. This high heat is what gives you those golden, blistered edges.
- Lay Out the Naan:
- Set both naan breads flat on the tray, leaving a little space between them for air to circulate. If they're overlapping, they'll steam instead of crisp.
- Mix the Sauce:
- Stir together the passata, oregano, salt, and pepper in a small bowl until it smells like pizza. Taste it, if it needs more seasoning, add it now before it goes on the bread.
- Spread the Sauce:
- Spoon the tomato mixture onto each naan and spread it gently to the edges, leaving just a thin border for crust. Don't flood it or the base will get soggy.
- Add the Cheese and Tomato:
- Lay the mozzarella slices over the sauce, then tuck in the tomato rounds wherever there's space. The cheese will melt around them and hold everything together.
- Bake Until Bubbly:
- Slide the tray into the oven and set a timer for 8 minutes, then check. You want bubbling cheese, golden naan edges, and a bit of color on the tomatoes.
- Finish with Oil and Basil:
- Pull the pizzas out, drizzle with olive oil while they're still hot, and scatter torn basil leaves on top. Slice and serve before anyone has time to ask what's for dinner.
Save to Pinterest There's something quietly satisfying about pulling a golden, bubbling pizza out of the oven and knowing you didn't have to plan ahead or call for delivery. It's the kind of meal that feels like a small win, especially on nights when everything else feels like too much. I've made this on rainy Tuesdays, late Saturday afternoons, and once at midnight when nothing else in the house sounded right.
Choosing the Right Naan
Not all naan is created equal when it comes to pizza. The thicker, pillowy kind works best because it can handle the moisture from the sauce and cheese without turning limp. Garlic naan adds an extra layer of flavor, but plain works just as well if that's what you have. I've tried pita and other flatbreads, they work in a pinch but don't crisp up quite the same way.
Customizing Your Toppings
Once you've nailed the basic Margherita, this becomes a canvas for whatever's lurking in your fridge. Roasted red peppers, caramelized onions, olives, even leftover grilled chicken all work beautifully. Just remember to keep it light, too many toppings and the naan won't crisp, it'll steam under the weight. I learned that the hard way after trying to use up half a jar of artichoke hearts in one go.
Storing and Reheating
Naan pizza is best eaten right away, but if you have leftovers, let them cool completely before wrapping in foil. Reheat in the oven at 180°C for about 5 minutes to bring back some of the crispness. The microwave will turn it soggy, so resist the temptation even if you're in a hurry.
- If you're meal prepping, assemble the pizzas but don't bake them, then freeze on a tray before wrapping individually.
- Bake straight from frozen, just add a couple of extra minutes to the cooking time.
- Fresh basil always goes on after baking, never before, no matter how tempting it looks in the moment.
Save to Pinterest This is the kind of recipe that makes you feel capable, even on nights when you're running on empty. It's proof that good food doesn't have to be complicated, just honest and made with whatever you have on hand.
Common Recipe Questions
- → What type of bread works best as a base?
Plain or garlic naan provides a soft yet crisp foundation that holds toppings well and bakes to a satisfying texture.
- → Can I substitute fresh mozzarella with another cheese?
Yes, fresh mozzarella gives a creamy melt, but bocconcini or shredded mozzarella can be used as alternatives.
- → How do I ensure the naan base stays crispy after baking?
Baking on parchment at a high temperature until cheese bubbles and edges brown helps maintain a crunchy texture.
- → Is it possible to add extra toppings without overpowering flavors?
Adding roasted vegetables, olives, or a sprinkle of chili flakes can enhance flavor while preserving the balance.
- → How should leftovers be stored and reheated?
Keep leftovers refrigerated in an airtight container and reheat in the oven to restore crispness and melted cheese texture.