Quick Margherita Naan Pizza (Printable view)

Fast, vibrant flatbread with mozzarella, tomato, basil on a crisp naan base ready in 15 minutes.

# What You 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 ounces 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:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place naan breads on the prepared baking sheet.
03 - In a small bowl, combine tomato passata with oregano, salt, and pepper.
04 - Spread the sauce evenly over each naan bread, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly over the sauced naan breads.
06 - Bake for 8 to 10 minutes, or until the cheese bubbles and the edges of the naan turn golden brown.
07 - Remove from oven, drizzle with olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Expert Advice:

01 -
  • It delivers that wood fired chew and char without kneading, proofing, or waiting around.
  • You can go from craving to eating in the time it takes most pizzas to preheat.
  • The naan crisps beautifully while staying tender in the center, giving you texture you can't get from a tortilla.
  • It's forgiving enough for a weeknight and impressive enough when friends drop by unannounced.
02 -
  • Fresh mozzarella releases water as it melts, so pat the slices dry with a paper towel before adding them or you'll end up with a soggy center.
  • If your naan is frozen, don't thaw it completely, it crisps better when it goes into the oven still a little cold and firm.
  • Watch the edges closely in the last two minutes, naan can go from golden to burnt faster than traditional pizza dough.
03 -
  • If you're making more than two pizzas, bake them one sheet at a time on the top rack for the crispest results, crowding the oven traps steam and makes everything soft.
  • Let the baked pizza rest for a minute before slicing, this keeps the toppings from sliding off and gives the cheese a chance to set just enough.
  • Leftover naan pizza reheats beautifully in a hot skillet over medium heat, covered, for about three minutes, it crisps the bottom and melts the cheese without drying it out.
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