Quick Margherita Naan Pizza (Print)

A speedy, flavorful naan flatbread topped with mozzarella, tomatoes, and basil for a fresh taste.

# What you'll need:

→ Base

01 - 2 large naan breads (plain or garlic)

→ 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 - 8–10 fresh basil leaves
09 - 1 tablespoon extra virgin olive oil

# How To Make It:

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

# Expert Tips:

01 -
  • It's ready in 15 minutes, which means you can satisfy a pizza craving on a Tuesday night without overthinking it.
  • Naan gives you that chewy interior and crispy edges that make your fingers sticky and your mouth happy.
  • Fresh mozzarella and basil keep it light and bright, nothing heavy about it.
02 -
  • Don't overload your toppings or the naan will steam instead of crisping—restraint here is actually the secret.
  • If your tomato is watery, pat the slices with paper towel first, otherwise you'll end up with a soggy middle no matter what you do.
03 -
  • Use room-temperature mozzarella and tomato so they don't shock the naan and make it steam instead of crisp.
  • If your basil leaves are large, tear them by hand rather than chopping so the flavor stays bright and the pieces look intentional.
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