Save I stumbled onto naan pizza on a Tuesday night when the dough I'd been babying all afternoon refused to rise. The naan in my freezer wasn't Plan A, but sometimes the backup becomes the favorite. Ten minutes later I was biting into something that had all the soul of Margherita with none of the fuss, and I haven't looked back since.
The first time I made this for my neighbor, she asked if I'd ordered takeout. When I told her it was naan from the grocery store, she laughed and pulled out her phone to photograph the plate. Now she texts me every time she makes it, usually with a photo of her own topping experiments.
Ingredients
- Naan breads: The base of everything, garlic naan adds a subtle kick, but plain works beautifully if you want the toppings to shine without competition.
- Tomato passata: I reach for this over canned sauce because it's smoother, less sweet, and lets the oregano come through clean and bright.
- Dried oregano: A small amount goes a long way, warming the sauce with that unmistakable pizza shop smell that makes your kitchen feel like a corner trattoria.
- Sea salt and black pepper: They wake up the passata and balance the richness of the cheese, don't skip the pepper, it cuts through beautifully.
- Fresh mozzarella: The kind that comes in a tub of water melts into creamy puddles with golden edges, pre shredded mozzarella won't give you the same luscious result.
- Ripe tomato: Thin slices add a juicy pop of acidity that keeps each bite from feeling too heavy, I use whatever looks best at the market.
- Fresh basil: Torn and added after baking, it brings a peppery perfume that makes the whole dish feel alive and just picked.
- Extra virgin olive oil: A drizzle at the end adds richness and a fruity finish that ties everything together like a silk ribbon.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment, this keeps cleanup easy and prevents sticking. Lay your naan breads flat on the sheet, ready to dress.
- Season the Sauce:
- In a small bowl, stir together the passata, oregano, salt, and pepper until the herbs are evenly distributed and the sauce smells fragrant. Taste it, if it needs more salt or a pinch of pepper, add it now.
- Spread and Border:
- Spoon the seasoned sauce onto each naan, spreading it gently with the back of the spoon and leaving about half an inch around the edges. This border crisps up like a crust and gives you something to hold onto.
- Layer the Toppings:
- Arrange the mozzarella slices first, then tuck the tomato slices in between, spreading everything evenly so every bite gets cheese and tomato. Don't overload it or the naan will get soggy.
- Bake Until Bubbling:
- Slide the sheet into the oven and bake for 8 to 10 minutes, watching for the cheese to bubble and the edges of the naan to turn golden and crisp. The smell will tell you when it's ready.
- Finish and Serve:
- Pull the sheet from the oven, drizzle olive oil over the top, and scatter fresh basil leaves while everything is still hot. Slice with a sharp knife and serve immediately while the cheese is molten.
Save One evening my kids argued over the last slice, not because they were starving, but because it tasted like the kind of thing you don't want to share. That's when I knew this wasn't just a shortcut, it was a keeper.
Choosing Your Naan
I've tried this with every kind of naan I could find, and the thicker, pillowy ones hold up best under the weight of the toppings. Garlic naan brings an extra layer of flavor that works beautifully with the basil, but plain naan lets the tomato and mozzarella take center stage. If you can find naan from a local bakery or Indian market, grab it, the texture is miles ahead of the vacuum sealed stuff, though that works in a pinch too.
Sauce Shortcuts and Swaps
I keep jars of passata in the pantry because it's smooth, unsweetened, and ready to season however I like. If you only have pizza sauce on hand, use it straight from the jar and skip the oregano and salt, most pizza sauces are already seasoned. Crushed tomatoes work too, but they're chunkier and can make the naan a little wet, so spread them thinly and press out any excess liquid first.
Topping Ideas Beyond the Classic
Once you've made the Margherita version a few times, the naan becomes a canvas for whatever you're craving. I've piled on roasted red peppers and olives, scattered prosciutto and arugula after baking, and even tried a white pizza with ricotta and caramelized onions that disappeared in minutes. The key is to keep the toppings light so the naan stays crisp, and to add delicate ingredients like fresh greens or herbs after the oven so they don't wilt into nothing.
- A handful of baby spinach or arugula tossed on right before serving adds a peppery crunch.
- Chili flakes or a drizzle of hot honey bring heat and sweetness that balance the creamy cheese.
- Grated Parmesan over the top in the last minute of baking creates a salty, nutty crust that's impossible to resist.
Save This recipe taught me that sometimes the best meals come from what you didn't plan, and that a little creativity in the pantry can turn a simple flatbread into something that feels like a celebration. Keep naan in your freezer, and you'll never be more than fifteen minutes away from pizza night.
Recipe FAQs
- → What is the best naan for this dish?
Plain or garlic naan works well; choose fresh or store-bought, ensuring a sturdy base that crisps nicely.
- → Can I use other cheeses instead of mozzarella?
Yes, mild melting cheeses like fontina or provolone provide a similar creamy texture and flavor.
- → How do I prevent the naan from becoming soggy?
Spread sauce lightly and bake directly on parchment paper to maintain a crisp base.
- → Are there optional toppings to enhance flavor?
Chili flakes, grated Parmesan, or roasted vegetables add depth and spice if desired.
- → Can this dish be reheated successfully?
Yes, reheat in an oven to restore crispness rather than using a microwave.