Quick Margherita Naan Pizza (Print Version)

A quick, vibrant flatbread featuring mozzarella, fresh tomatoes, and basil on naan for a tasty meal.

# What You'll Need:

→ Base

01 - 2 large naan breads (plain or garlic)

→ 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 the naan breads evenly on the prepared baking sheet.
03 - Combine tomato passata with dried oregano, sea salt, and freshly ground black pepper in a small bowl.
04 - Spread the sauce evenly over each naan, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly over each naan.
06 - Bake for 8 to 10 minutes, until the cheese is bubbling and edges of the naan are golden brown.
07 - Remove from oven, drizzle with extra virgin olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Additional Tips::

01 -
  • It delivers crispy edges and melty cheese in the time it takes to scroll through takeout menus.
  • Naan brings a soft, chewy texture that regular pizza crust can't match, especially when you use garlic naan.
  • You can make it with whatever's in your fridge, no special equipment or kneading required.
02 -
  • Don't skip the border when spreading the sauce, or the naan will go soggy and floppy instead of crisp.
  • Use fresh mozzarella, not the pre-shredded kind, because the real stuff melts into creamy pools instead of rubbery threads.
  • Add the basil after baking, not before, or it will turn black and bitter in the oven.
03 -
  • If your naan is cold from the fridge, let it sit at room temperature for a few minutes before topping so it bakes more evenly.
  • For crispier edges, brush the naan borders with a little olive oil before adding the sauce.
  • If you're making this for a crowd, double or triple the recipe and use multiple baking sheets, rotating them halfway through for even browning.
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