Save Experience the ultimate culinary shortcut with these Garlic Naan Margherita Pizzas. This fusion dish combines the soft, pillowy texture of traditional Indian naan with the fresh, vibrant toppings of a classic Italian Margherita. By brushing the naan with a fragrant garlic butter before layering on the sauce and cheese, you create a deeply savory base that elevates the entire meal into something truly special.
Save This recipe is a game-changer for busy evenings. Whether you are serving it as a speedy weeknight dinner or slicing it into smaller pieces for a crowd-pleasing appetizer, it never fails to impress. The edges of the naan become perfectly crisp in the oven while the cheese gets gooey and bubbly, creating a harmony of textures in every bite.
Ingredients
- 4 pieces naan bread (store-bought or homemade)
- 1 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn or sliced
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Optional: Freshly ground black pepper, crushed red pepper flakes
Instructions
- Step 1: Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Garlic Butter
- In a small bowl, combine melted butter, minced garlic, olive oil, and sea salt.
- Step 3: Brush Naan
- Arrange naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
- Step 4: Sauce
- Spread about 3–4 tablespoons of marinara sauce evenly over each naan.
- Step 5: Cheese
- Sprinkle mozzarella cheese evenly over the sauce.
- Step 6: Bake
- Bake for 8–10 minutes, or until cheese is melted and bubbly and edges of naan are crisp.
- Step 7: Garnish
- Remove from oven. Top with fresh basil and, if desired, a sprinkle of black pepper or red pepper flakes.
- Step 8: Serve
- Slice and serve warm.
Zusatztipps für die Zubereitung
For the best results, ensure your oven is fully preheated to 425°F before baking to achieve that perfect golden crust. Using a baking sheet lined with parchment paper ensures the naan doesn't stick and makes cleanup a breeze. Always use fresh garlic rather than powdered for the most fragrant butter mixture.
Varianten und Anpassungen
You can easily customize this dish to fit different dietary needs. For a vegan version, simply substitute the butter and mozzarella with your favorite plant-based alternatives. If you don't have naan on hand, pita bread or flatbread work as excellent substitutes for the base.
Serviervorschläge
For extra flavor, consider adding sliced tomatoes or a drizzle of balsamic glaze before serving. These pizzas pair beautifully with a crisp green salad or can be served as individual portions for a casual lunch. Always serve warm to enjoy the melted mozzarella at its best.
Save Enjoy this flavorful fusion meal that brings together the best of two worlds. Please note that this dish contains wheat and milk; always check labels for soy if you have allergies. With 370 calories and 14g of protein per serving, it is a satisfying and quick way to satisfy your pizza cravings!
Recipe FAQ
- → Can I make these naan pizzas ahead of time?
Prepare the garlic butter mixture and slice ingredients in advance. Assemble and bake just before serving for the crispiest texture. Leftovers can be stored in the refrigerator for 2-3 days and reheated in a 350°F oven.
- → What type of naan works best?
Store-bought plain naan works perfectly—look for thicker, pillowy varieties that hold up well under toppings. Homemade naan is excellent if you have the time. Pita bread or flatbread make suitable substitutes in a pinch.
- → Can I freeze these for later?
Yes! Assemble unbaked pizzas on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Bake from frozen at 425°F for 12-15 minutes until cheese is melted and bubbly.
- → What other toppings can I add?
Sliced fresh tomatoes, bell peppers, red onion, mushrooms, or olives complement the Margherita flavors beautifully. For protein, try grilled chicken, pepperoni, or crumbled feta. A balsamic glaze drizzle after baking adds sweetness and depth.
- → How do I make these vegan?
Use vegan butter or olive oil in place of regular butter, and substitute dairy-free shredded mozzarella. Many store-bought naan brands are already vegan—just check labels to ensure no milk solids or ghee are used.