Save I stumbled onto naan pizza one Thursday night when the dough I'd planned to make never happened. There were two naan in the fridge, a jar of passata, and a ball of mozzarella that needed using. Ten minutes later, I was pulling bubbling, golden flatbreads out of the oven, and my partner looked up from his laptop like I'd just performed magic. It wasn't magic, just hunger and a happy accident.
The first time I made this for friends, I worried it would feel like a shortcut dressed up as dinner. But when I sliced it and passed the pieces around, everyone went quiet in that good way. One friend even asked if I'd made the bread myself. I didn't correct her right away.
Ingredients
- Naan breads: The foundation here, and garlic naan adds a beautiful aromatic layer that plain naan can't quite deliver.
- Tomato passata: Smooth and bright, it spreads easily and doesn't make the naan soggy like chunky sauce sometimes does.
- Dried oregano: A little goes a long way, and it blooms in the oven heat to taste almost fresh.
- Sea salt and black pepper: They wake up the passata and balance the sweetness of the tomato and cheese.
- Fresh mozzarella: Creamy and mild, it melts into soft puddles that contrast perfectly with the crisp naan edges.
- Ripe tomato: Thin slices add juiciness and a pop of acidity that cuts through the richness.
- Fresh basil leaves: They smell like summer and taste like the reason Margherita pizza became a classic in the first place.
- Extra virgin olive oil: A final drizzle adds fruity richness and makes everything shine.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment so nothing sticks. The high heat is what makes the naan crisp up instead of going limp.
- Lay Out the Naan:
- Place both naan breads flat on the baking sheet, making sure they're not overlapping.
- Mix the Sauce:
- In a small bowl, stir together the passata, oregano, salt, and pepper until everything is evenly combined. Taste it, you want it punchy and a little salty.
- Spread the Sauce:
- Spoon the sauce onto each naan and spread it out with the back of the spoon, leaving a narrow border around the edge. This border crisps up beautifully and gives you something to hold onto.
- Add the Cheese and Tomato:
- Lay the mozzarella slices across the sauce, then tuck in the tomato slices wherever there's room. Don't overthink it, rustic is the goal here.
- Bake Until Bubbling:
- Slide the baking sheet into the oven and bake for 8 to 10 minutes, watching for the cheese to bubble and the naan edges to turn golden brown.
- Finish and Serve:
- Pull the pizzas out, drizzle with olive oil, and scatter fresh basil leaves on top while everything is still hot. Slice and serve right away.
Pin it One winter evening, I made this for my sister after a long day, and she ate both servings without saying a word. When she finally looked up, she just smiled and said, sometimes simple is exactly right. I've thought about that a lot since.
How to Choose the Right Naan
I've tried this with every kind of naan I could find, and the thicker, pillowy ones work best because they hold up under the toppings without getting soggy. Garlic naan adds another layer of flavor that makes the whole thing feel more intentional. If you can only find thin naan, just watch it closely in the oven because it will crisp up faster than you expect.
What to Do with Leftovers
I've reheated this in a toaster oven set to 180°C (350°F) for about five minutes, and it comes back almost as good as fresh. The microwave makes it chewy and sad, so don't go that route. If you have leftover toppings, they're perfect on pasta or stirred into scrambled eggs the next morning.
Ways to Make It Your Own
This recipe is a starting point, not a rulebook. I've added roasted red peppers, caramelized onions, and even leftover grilled zucchini, and it's worked every time. A handful of arugula tossed on top right before serving adds a peppery bite that feels fancy.
- Sprinkle chili flakes or red pepper flakes before baking if you like a little heat.
- Swap mozzarella for burrata and tear it over the hot pizza for an extra creamy finish.
- Try a drizzle of balsamic glaze after baking for a sweet, tangy contrast.
Pin it This isn't the pizza I grew up with, but it's the one I reach for now when I want something fast, warm, and honestly delicious. I hope it becomes that for you too.
Frequently Asked Questions
- → Can I use pita bread instead of naan?
Yes, pita or other flatbreads can be substituted for naan to create a similar crispy base with a different texture.
- → How do I ensure the cheese melts perfectly?
Bake at a high temperature (around 220°C/425°F) until the cheese bubbles and naan edges turn golden brown for ideal melting.
- → What are good alternatives to fresh mozzarella?
Soft cheeses like burrata or a mild mozzarella blend can work well, maintaining creamy texture without overpowering flavors.
- → Is it better to use fresh or dried basil?
Fresh basil adds a bright, aromatic finish when scattered on top after baking, enhancing the overall flavor.
- → Can I prepare the sauce in advance?
Yes, mixing the tomato passata with oregano, salt, and pepper ahead saves time and lets flavors meld before assembly.