Garlic Naan Margherita Pizzas (Print Version)

Pillowy naan brushed with garlic butter, topped with marinara, melted mozzarella, and fresh basil for a delicious meal.

# What You'll Need:

→ Naan & Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper to taste
10 - Crushed red pepper flakes to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, olive oil, and sea salt. Mix thoroughly.
03 - Arrange naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture using a pastry brush.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan, leaving a slight border.
05 - Sprinkle mozzarella cheese evenly over the sauce on each naan.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly and the edges of naan are crisp.
07 - Remove from oven. Top with fresh basil and, if desired, a sprinkle of black pepper or red pepper flakes. Slice and serve warm.

# Additional Tips::

01 -
  • It comes together in 15 minutes flat, which means you can go from hungry to fed before your favorite show even starts.
  • The garlic butter makes your kitchen smell incredible, and nobody will believe you didn't spend hours on this.
  • It's the kind of dish that works for a casual weeknight or when unexpected guests show up hungry.
02 -
  • Don't skip preheating the oven—a truly hot oven is what gets the edges of the naan crispy instead of chewy.
  • If your naan pieces are thick or cold from the fridge, let them sit at room temperature for a few minutes before assembling so they cook through evenly.
03 -
  • Use a pastry brush to apply the garlic butter evenly—it distributes the flavor better than spreading with a knife and looks more intentional.
  • Don't crowd the baking sheet; give each naan piece a little breathing room so the edges toast properly.
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