Save I started making this on a Thursday night when the pizza dough I'd planned to use hadn't risen. There was a pack of naan in the cupboard, and I thought, why not? Ten minutes later, I was biting into something that tasted like a wood-fired Margherita but required almost no effort. Now it's my go-to when I want pizza without the wait.
The first time I made this for friends, they asked if I'd ordered in. I hadn't, and watching their faces change when I told them it was naan was oddly satisfying. We ate it straight off the baking sheet, standing around the kitchen counter, and it disappeared in minutes.
Ingredients
- Naan breads: The base of everything here. I prefer plain naan for a clean canvas, but garlic naan adds a punch if you're feeling bold. Look for ones that are soft and pliable, not stale or cracked.
- Tomato passata: This is your sauce. Passata is smoother than crushed tomatoes and spreads like a dream. If you only have pizza sauce, that works too, just taste it first since some are saltier than others.
- Dried oregano: A little goes a longway. It brings that classic pizza aroma without needing a full spice rack.
- Fresh mozzarella: The kind that comes in a ball, packed in water. It melts into creamy pools and doesn't get rubbery like pre-shredded cheese. Pat it dry before slicing or your pizza will get soggy.
- Ripe tomato: Thin slices are key. I learned this after my first attempt where thick chunks made everything watery. A sharp knife and a gentle hand make all the difference.
- Fresh basil leaves: Add these after baking, not before. Heat wilts them into sad, dark scraps. Fresh basil on hot pizza releases this perfume that makes everything feel special.
- Extra virgin olive oil: The final drizzle. It's not optional. This is what ties the flavors together and gives you that glossy, restaurant-quality finish.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. The high heat is what crisps the naan edges and makes the cheese bubble properly.
- Prep the base:
- Lay your naan breads flat on the baking sheet. If they're overlapping, use two sheets or bake in batches.
- Make the sauce:
- In a small bowl, stir together the passata, oregano, salt, and pepper. Taste it; if it feels flat, add a pinch more salt or a tiny drizzle of olive oil.
- Spread it on:
- Spoon the sauce onto each naan and spread it gently with the back of the spoon, leaving about half an inch around the edges. This border crisps up and looks like a real pizza crust.
- Add the toppings:
- Arrange the mozzarella slices first, then tuck the tomato slices in between. Don't overcrowd it or the moisture will make everything soggy.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 8 to 10 minutes. You'll know it's ready when the cheese is bubbling and the edges of the naan turn golden brown.
- Finish with flair:
- Pull it out, drizzle olive oil over the top, and scatter the fresh basil leaves. Slice and serve while it's still steaming.
Save There's something about pulling this out of the oven that feels like a small victory. It smells like a pizzeria, it looks impressive, and yet you know you barely broke a sweat. I've served this at casual dinners and quiet weeknight meals, and it always feels right.
How to Store and Reheat
Leftovers can be wrapped in foil and kept in the fridge for up to two days. When you reheat them, use the oven, not the microwave. A few minutes at 180°C (350°F) brings back the crispness without turning the naan chewy. I've tried reheating in a skillet too, and that works if you're patient and keep the heat medium-low.
Simple Variations to Try
Sometimes I add a sprinkle of chili flakes before baking if I want a little heat. Other times, I've thrown on roasted red peppers or a handful of olives for something different. If you're feeling indulgent, a few shavings of Parmesan on top right when it comes out of the oven adds a salty, nutty layer that makes it feel fancier. The beauty of this recipe is that it's a foundation, not a rule.
What to Serve It With
I usually serve this with a simple green salad dressed in lemon and olive oil. The brightness cuts through the richness of the cheese. If I'm extra hungry, I'll add a side of roasted vegetables or a bowl of soup. It's filling enough on its own, but it also plays well with others.
- A crisp arugula salad with shaved Parmesan and balsamic works beautifully.
- Roasted cherry tomatoes on the side add sweetness and color.
- A cold glass of sparkling water with lemon feels just right alongside it.
Save This recipe taught me that good food doesn't have to be complicated. Sometimes the best meals are the ones that come together quickly, taste like you care, and leave you with time to actually enjoy them.
Kitchen Q&A
- → What type of bread works best as the base?
Plain or garlic naan breads are ideal, providing a soft yet crispy foundation that holds the toppings well.
- → Can other flatbreads replace naan?
Pita or other similar flatbreads can be used as alternatives, though baking time may vary slightly.
- → How is the sauce prepared?
A simple blend of tomato passata, dried oregano, salt, and black pepper creates a flavorful spread for the base.
- → Are there any suggested toppings besides mozzarella and tomatoes?
Adding chili flakes, grated Parmesan, roasted vegetables, or olives can provide extra depth and variation.
- → What is the best way to bake this flatbread?
Bake on a parchment-lined sheet at 220°C (425°F) for 8–10 minutes until the cheese bubbles and edges turn golden.
- → How should leftovers be stored and reheated?
Leftovers keep well in the fridge and can be reheated in the oven to restore crispness and flavor.