Quick Margherita Naan Pizza (View Print Version)

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

# What You'll Need:

→ 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

# Method:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange the naan breads on the prepared baking sheet.
03 - Combine tomato passata with dried oregano, sea salt, and freshly ground black pepper in a small bowl.
04 - Evenly spread the sauce over each naan, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly over the sauce.
06 - Bake in the preheated oven for 8 to 10 minutes until cheese bubbles and naan edges 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 takes just 15 minutes from start to finish, perfect for those nights when hunger wins over patience.
  • The naan crisps beautifully in the oven while staying soft in the center, giving you that satisfying chew without kneading dough.
  • Fresh basil and a drizzle of olive oil at the end make it taste like you tried much harder than you did.
02 -
  • Pat the mozzarella dry with a paper towel before slicing or you'll end up with a watery mess in the center of your pizza.
  • Don't skip the parchment paper; naan can stick to the pan and tear when you try to lift it, ruining that perfect golden bottom.
  • Add the basil after baking, never before, or it will turn black and bitter under the heat.
03 -
  • Use a pizza cutter to slice the naan pizza cleanly without dragging the toppings around.
  • If your naan is a bit dry, brush it lightly with olive oil before adding the sauce; it softens the bread and adds flavor.
  • For a smokier taste, finish the pizza under the broiler for 30 seconds, watching it closely so it doesn't burn.
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