Save My flatmate came home one evening craving pizza, but we'd somehow forgotten to buy proper dough. I spotted a pack of naan in the fridge and thought, why not? Fifteen minutes later, we were pulling golden, cheese-bubbling discs from the oven that tasted like someone had decided to give Italian and Indian cuisines a friendly handshake. It was messy, it was fast, and it became the thing we'd make whenever we wanted pizza without the fuss.
I made these for a small dinner party once, and a friend who claims to dislike naan ate three slices before admitting she'd been wrong the whole time. Watching someone change their mind about food in real time, over something this simple, felt like a small kitchen victory.
Ingredients
- Naan breads: Plain or garlic work beautifully as your canvas—they're sturdy enough not to fall apart but still soak up the sauce and melt with the cheese.
- Tomato passata or pizza sauce: The smooth kind matters here because you're spreading it thin and fast, not simmering it for hours.
- Dried oregano: Just enough to whisper that this is Italian at heart, without drowning out the other flavors.
- Sea salt and black pepper: Don't skip seasoning the sauce itself, it makes all the difference in three bites.
- Fresh mozzarella: The real thing, not the rubbery stuff, because you only have three topping layers to work with—each one counts.
- Ripe tomato: This is where you notice if you grabbed something mealy at the market, so slice it thin and taste before committing to the oven.
- Fresh basil: Scatter it on after baking so it stays green and fragrant, not sad and faded.
- Extra virgin olive oil: A final drizzle ties everything together and makes it feel intentional, not rushed.
Instructions
- Get your oven ready:
- Preheat to 220°C and line your baking sheet with parchment paper so nothing sticks and cleanup feels less like punishment.
- Lay down your base:
- Place your naan breads flat on the sheet, taking a moment to notice how they smell—that warm, slightly toasted aroma is the promise of what's coming.
- Mix your sauce:
- Combine passata with oregano, salt, and pepper in a small bowl, stirring until everything's evenly distributed so no bite gets left without flavor.
- Spread with a light hand:
- Paint the sauce across each naan, leaving a thin border around the edges so the bread can crisp up and give you that textural contrast.
- Layer your toppings:
- Arrange mozzarella and tomato slices evenly, thinking about balance as you go so every slice you cut feels generous and well-proportioned.
- Bake until it bubbles:
- Pop it in the oven for 8–10 minutes, keeping an eye out for the cheese to start bubbling at the edges and the naan to turn golden brown at the corners.
- Finish and serve:
- Drizzle olive oil over everything, scatter basil leaves while it's still warm so they soften slightly, then slice and eat immediately while the cheese is still stretchy.
Save My mum tried this on a lazy Sunday and called me an hour later just to say she'd made it again. That's the moment you know you've stumbled onto something that works.
Why Naan Makes Better Pizza Than You'd Expect
Naan already has a head start—it's meant to be crispy on the outside and pillowy within, which is literally the texture map for good pizza. The yeast in it gives it a subtle depth that plain flatbread lacks, and it browns faster than regular dough ever could. You're not inventing something new so much as taking a shortcut that somehow feels smarter.
The Mozzarella Question
Fresh mozzarella is worth seeking out here because it melts into soft pools rather than stretching like a blanket, which sounds like a drawback until you realize you're eating naan pizza, not a slice from a New York corner place. The tomato stays bright, the basil stays alive, and nothing gets buried under a thick cheese layer. It's restraint that pays off.
Variations That Actually Work
This foundation is forgiving enough to welcome additions without falling apart. Roasted peppers add sweetness, cherry tomatoes scattered before baking give you pockets of concentrated flavor, and a few capers or olives can push it toward a Mediterranean mood. Some people swear by a pinch of chili flakes mixed into the sauce, and they're not wrong.
- If you have leftover roasted vegetables, this is the perfect home for them before the cheese goes on.
- A thin slice of prosciutto laid on top after baking adds saltiness without weighing things down.
- Store any leftovers in the fridge and reheat gently in the oven to keep the naan crispy rather than chewy.
Save This is the recipe I reach for when I want something that feels composed but requires almost no thinking, which somehow makes it taste even better. It's become the proof that sometimes the fastest meals are the ones people remember.
Recipe Q&A
- → What type of bread works best as the base?
Plain or garlic naan breads offer a soft yet crisp base that holds toppings well and adds a unique flavor.
- → Can I use other cheeses instead of mozzarella?
Yes, fresh mozzarella provides creaminess, but burrata or mild goat cheese can offer interesting variations.
- → How long should I bake the flatbread?
Bake for 8-10 minutes at 220°C (425°F) until cheese bubbles and edges turn golden brown.
- → Are there suggested toppings to add?
Consider chili flakes, grated Parmesan, roasted vegetables, or olives for added depth and flavor.
- → Is the dish suitable for vegetarians?
Yes, it features vegetarian-friendly ingredients like fresh mozzarella, tomatoes, and basil without meat additions.