Quick Margherita Naan Pizza (Print Version)

A quick, flavorful naan flatbread topped with fresh mozzarella, tomatoes, and basil for a delicious meal.

# Ingredient List:

→ Base

01 - 2 large plain or garlic naan breads

→ 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

# Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Place the naan breads evenly on the prepared baking sheet.
03 - Combine tomato passata with dried oregano, sea salt, and black pepper in a small bowl.
04 - Spread the sauce evenly over each naan, leaving a small border around the edges, then layer with sliced mozzarella and tomato.
05 - Bake for 8 to 10 minutes until cheese bubbles and naan edges turn golden brown.
06 - Remove from oven, drizzle with extra virgin olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Helpful Hints:

01 -
  • It comes together faster than delivery and tastes like you care.
  • The naan gets crispy on the edges but stays soft in the middle, like the best pizza crust you never had to knead.
  • You can make it with what you already have, no specialty ingredients or long waits.
02 -
  • Don't skip the parchment paper or you'll lose half the cheese to the pan.
  • Fresh mozzarella has a lot of moisture, so blot it lightly with a towel before slicing or your pizza will be soupy.
  • If your naan is cold from the fridge, let it sit out for five minutes before building or it won't crisp up right.
03 -
  • Use a pizza cutter to slice the naan cleanly without dragging all the toppings off.
  • If you want garlic naan but only have plain, brush it with garlic butter before adding sauce.
  • Make extra sauce and keep it in a jar, it's good on pasta, eggs, or just bread the next day.
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