Quick Margherita Naan Pizza (Print Version)

Fast, tasty Margherita naan topped with mozzarella, tomato, and basil on crispy flatbread.

# What You’ll Need:

→ Base

01 - 2 large plain or garlic naan breads

→ Sauce

02 - 1/2 cup tomato passata or pizza sauce
03 - 1/2 teaspoon dried oregano
04 - 1/4 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 4.5 oz fresh mozzarella, sliced
07 - 1 medium ripe tomato, thinly sliced
08 - 8 to 10 fresh basil leaves
09 - 1 tablespoon extra virgin olive oil

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange naan breads evenly on the lined baking sheet.
03 - Combine tomato passata, dried oregano, sea salt, and black pepper in a small bowl.
04 - Spread the sauce mixture evenly over each naan, leaving a small border along the edges.
05 - Layer mozzarella slices and tomato slices evenly on top of the sauced naan.
06 - Bake in the preheated oven for 8 to 10 minutes, until cheese is bubbling and edges turn golden brown.
07 - Remove from oven, drizzle with olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Additional Tips::

01 -
  • It delivers that wood-fired crust chew without kneading, proving, or waiting around for dough to rise.
  • You can go from craving to crispy, bubbly cheese in the time it takes to preheat your oven.
  • The naan base holds up beautifully and crisps at the edges like proper flatbread pizza.
  • It's endlessly adaptable, so you can raid your fridge and still end up with something restaurant-worthy.
02 -
  • Pat the mozzarella dry with a paper towel before slicing, or you'll end up with a puddle of milky liquid on your pizza.
  • Don't add the basil before baking, it'll turn black and bitter instead of bright and fragrant.
  • If your naan is frozen, thaw it completely first or it won't crisp properly and the toppings will slide off.
03 -
  • Preheat your baking sheet in the oven for a few minutes before adding the naan, it'll give you an extra-crispy bottom.
  • A pinch of chili flakes mixed into the sauce or sprinkled on top before baking adds warmth without overwhelming the basil.
  • If you want a restaurant-quality finish, hit the finished pizza with a tiny drizzle of balsamic glaze just before serving.
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