Garlic Naan Margherita Pizzas (Print Version)

Soft garlic naan topped with marinara, melted mozzarella, and fresh basil for a quick 15-minute meal.

# What You'll Need:

→ Garlic Butter

01 - 4 tablespoons unsalted butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon fresh parsley, chopped
04 - 1/4 teaspoon salt

→ Pizzas

05 - 4 pieces naan bread
06 - 1 cup marinara sauce
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup fresh basil leaves
09 - 2 tablespoons olive oil
10 - Freshly cracked black pepper to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in parsley and salt, then remove from heat.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter.
04 - Spread 1/4 cup marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce on each pizza.
06 - Bake in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly and edges are golden brown.
07 - Remove pizzas from the oven. Top with fresh basil leaves, a drizzle of olive oil, and freshly cracked black pepper. Slice and serve immediately.

# Additional Tips::

01 -
  • This hits the spot when you're craving pizza but have zero patience for dough, turning out restaurant quality in your everyday oven.
  • Garlic butter brings warmth and richness that makes the whole thing taste like you've been cooking for hours, not minutes.
  • It bridges cuisines in a way that feels natural and exciting, proving that fusion cooking doesn't need to be complicated.
02 -
  • Don't skip the cooling step after mincing the garlic into butter—I once brushed hot butter onto naan and the garlic burned in the oven, turning bitter and kind of ruining the whole batch.
  • Fresh basil goes on after baking, not before—I learned this by charring an entire handful and watching it turn brown and bitter, which was a sad moment in my kitchen.
03 -
  • Keep your baking sheet in the oven as it preheats so the naan starts crisping the moment it touches the hot surface—this small detail elevates the texture noticeably.
  • Make extra garlic butter and freeze it in a small container; you'll have it ready for the next time you crave these pizzas or need to finish a piece of bread with instant elegance.
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