Quick Margherita Naan Pizza (Printable)

Fast, flavorful naan flatbread topped with mozzarella, tomato slices, and fresh basil leaves.

# 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 ounces 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 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Place the naan breads onto the prepared baking sheet.
03 - Combine tomato passata, dried oregano, sea salt, and black pepper in a small bowl and mix well.
04 - Evenly spread the sauce over each naan bread, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly atop the sauced naan.
06 - Bake for 8 to 10 minutes until the cheese is bubbly and the edges of the naan turn golden brown.
07 - Remove from oven, drizzle with extra virgin olive oil, scatter fresh basil leaves over the top, slice, and serve immediately.

# Tips from the Pros:

01 -
  • It's ready in 15 minutes flat, perfect for those nights when you're hungry now, not in three hours.
  • Fresh mozzarella and basil make it feel like a proper Italian meal, even though you barely lifted a finger.
  • Naan brings a subtle nuttiness and chew that somehow outperforms regular pizza dough.
02 -
  • Wet mozzarella can turn your naan soggy if you're not careful—pat the tomato slices dry and don't use the wet stuff fresh from the container.
  • The naan continues cooking after you pull it out, so don't wait for it to look absolutely perfect in the oven or it'll turn brittle.
03 -
  • Use garlic naan instead of plain for an automatic depth boost—the garlic caramelizes in the oven and becomes sweet and savory all at once.
  • If your mozzarella is particularly wet, slice it and let it sit on a paper towel for a minute before topping to absorb excess moisture.
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