Save I stumbled onto naan pizza on a Tuesday night when the dough I'd planned to make was still a bag of flour in the pantry. My husband walked in with warm naan from the corner shop, and I thought, why not? Ten minutes later, we were biting into something that tasted like a vacation we hadn't taken. It wasn't traditional, but it was ours, and it was perfect.
The first time I made this for friends, I pretended it was planned. They showed up early, hungry and loud, and I pulled these out of the oven like I'd been calm the whole time. One of them said it tasted like summer in Italy, even though we were in my tiny kitchen in April. I didn't correct her.
Ingredients
- Naan breads: The base that makes this whole thing work, I use plain or garlic depending on my mood, and I always warm them slightly before adding sauce so they don't get soggy.
- Tomato passata: Smoother than crushed tomatoes and less sweet than ketchup, it spreads like a dream and doesn't water down the naan.
- Dried oregano: A little goes a long way, and I learned to rub it between my palms before adding it to wake up the oils.
- Sea salt and black pepper: I use more pepper than most recipes call for because I like the bite, but start small and taste as you go.
- Fresh mozzarella: The kind that comes in water, not the shredded stuff, it melts into creamy pools and makes everything taste expensive.
- Ripe tomato: Thin slices are key, I once used thick ones and they made the whole thing soggy, now I slice them almost see through.
- Fresh basil: Wait until after baking to add it or it turns black and sad, I tuck a few leaves in my pocket while I cook and add them at the end.
- Extra virgin olive oil: The final drizzle is not optional, it pulls everything together and makes it shine.
Instructions
- Get the oven ready:
- Preheat to 220°C and line your baking sheet with parchment so nothing sticks. I learned this after scraping cheese off a pan for twenty minutes.
- Prep the naan:
- Lay the naan flat on the sheet, making sure they're not overlapping. If they touch, the edges won't crisp up the way you want.
- Mix the sauce:
- Stir passata with oregano, salt, and pepper in a small bowl until it smells like pizza. Taste it now, this is your only chance to adjust before it goes on.
- Spread it on:
- Use the back of a spoon to spread sauce evenly, leaving a little border like a real pizza crust. I go almost to the edge because I like sauce in every bite.
- Add the cheese and tomato:
- Layer mozzarella first, then tomato slices, and don't crowd them or they'll steam instead of roast. I space them out like polka dots.
- Bake until bubbly:
- Slide the sheet into the oven and set a timer for 8 minutes, then check. You want the cheese melted and the edges golden, not burned.
- Finish with oil and basil:
- Drizzle olive oil in a zigzag, then tear basil leaves with your hands and scatter them on top. Slice and serve while it's still crackling.
Save There's a moment when you pull this out of the oven and the basil hits the hot cheese, and the whole kitchen smells like a place you want to stay. My daughter once said it smelled like happy, and I haven't found a better way to describe it. This isn't just dinner, it's the feeling you get when something small turns out right.
What to Serve It With
I usually keep it simple with a handful of arugula tossed in lemon juice and olive oil, the peppery greens cut through the richness of the cheese. Sometimes I'll add a side of roasted cherry tomatoes if I have extra, or a cold beer if it's been that kind of day. This pizza is complete on its own, but it plays well with anything bright and acidic.
How to Store and Reheat
Leftovers don't happen often, but when they do, I wrap slices in foil and keep them in the fridge for up to two days. Reheat in a hot oven for five minutes, not the microwave, or the naan will turn chewy and sad. I've tried reheating in a skillet and it works too, just cover it loosely so the cheese melts again.
Ways to Change It Up
Once you've made this a few times, you'll start seeing it as a base for whatever you're craving. I've added roasted red peppers, caramelized onions, and even leftover grilled chicken when I needed to use something up. One night I sprinkled chili flakes and honey on top and it tasted like a secret I wanted to keep.
- Swap mozzarella for burrata if you want to feel fancy.
- Add a handful of arugula right after baking for a fresh, peppery bite.
- Try a drizzle of balsamic glaze at the end for a sweet and tangy finish.
Save This recipe has saved more weeknights than I can count, and it's taught me that the best meals don't always take the longest. I hope it becomes one of those things you make without thinking, the kind of dinner that feels like home.
Recipe FAQ
- → Can I use different flatbreads?
Yes, pita or other flatbreads can substitute naan for a slightly different texture while maintaining the flavor combination.
- → How do I ensure the naan stays crispy?
Baking at a high temperature and not overloading with sauce helps keep the naan edges crisp and the flatbread chewy.
- → What variations can I add to the toppings?
Try adding chili flakes, grated Parmesan, roasted vegetables, or olives for extra flavor and variety.
- → Is this dish suitable for vegetarians?
Yes, it uses vegetarian-friendly ingredients such as mozzarella, fresh tomatoes, and basil.
- → Can leftovers be reheated?
Leftovers reheat well in the oven, maintaining crispness better than microwaving.