Save I threw this together on a Wednesday night when the fridge was nearly empty and I was too tired to think. All I had was naan from the freezer, a ball of mozzarella, and a few tomatoes starting to wrinkle on the counter. Ten minutes later, I was biting into something that tasted better than half the pizzas I'd paid for. Sometimes the best meals aren't planned at all.
My neighbor knocked on the door once while these were in the oven, and before I knew it, we were splitting them on the couch with a bottle of wine. She said it reminded her of street food in Mumbai but with an Italian soul. I hadn't thought of it that way, but she was right. It's the kind of thing that makes people feel at home without trying too hard.
Ingredients
- Naan breads: The base that holds everything together, use plain or garlic depending on your mood, and don't worry if they're frozen, they crisp up beautifully straight from the freezer.
- Tomato passata: Smooth and slightly sweet, it spreads easier than chunky sauce and keeps the naan from getting soggy.
- Dried oregano: A little goes a long way, it smells like every Italian kitchen you wish you grew up in.
- Fresh mozzarella: The creamy kind that tears easily, not the rubbery stuff, it melts into puddles that taste like clouds.
- Ripe tomato: Slice it thin so it bakes down instead of turning watery, and use one that actually smells like summer.
- Fresh basil leaves: Add them after baking or they'll turn black and bitter, fresh basil is the whole point of Margherita anything.
- Extra virgin olive oil: The final drizzle that makes everything shine and ties the flavors together like a secret handshake.
Instructions
- Get the oven ready:
- Crank it to 220°C and line your baking sheet with parchment so nothing sticks. The high heat is what gives you those crispy edges.
- Lay out the naan:
- Place them flat on the sheet, no overlap, and let them sit while you prep the sauce.
- Mix the sauce:
- Stir passata with oregano, salt, and pepper in a small bowl until it smells right. Taste it, adjust if you want.
- Spread it on:
- Use the back of a spoon to cover each naan evenly, leaving a little crust border like a real pizza. Don't flood it or the base gets soft.
- Add the toppings:
- Layer mozzarella and tomato slices like you're making a pattern, it doesn't have to be perfect but it should look pretty.
- Bake until bubbly:
- Slide the tray in and set a timer for 8 minutes, then check. You want golden edges and cheese that's just starting to brown.
- Finish with oil and basil:
- Pull them out, drizzle olive oil over the top, then tear basil leaves and scatter them like confetti. Slice and eat while it's still crackling.
Save The first time I made this for my kids, they ate it without complaining, which is basically a Michelin star in my house. Now they ask for it by name, and I've stopped feeling guilty that it's not homemade dough. It's homemade enough.
What to Serve It With
I usually just toss together a simple arugula salad with lemon and olive oil, something peppery to cut through the richness. A cold beer or sparkling water with lime works too. Keep it light, the pizza is the star.
How to Store Leftovers
If you somehow have any left, wrap the slices in foil and keep them in the fridge for up to two days. Reheat in the oven at 180°C for five minutes, not the microwave, unless you want rubber. It won't be quite as good as fresh, but it's still better than most things you'll find cold in the fridge.
Ways to Make It Your Own
This recipe is more of a starting point than a rulebook. I've added roasted red peppers, caramelized onions, even leftover grilled chicken when I needed protein.
- Sprinkle chili flakes before baking if you like a little heat that builds slowly.
- Swap mozzarella for burrata and add it after baking for something ridiculously creamy.
- Brush the edges with garlic butter halfway through for a garlic bread situation you won't regret.
Save This is the kind of recipe that saves you on a random Tuesday when you're out of ideas and energy. Keep naan in the freezer and you'll never be more than fifteen minutes from something that feels like a win.
Cooking Questions
- → Can I use pita instead of naan?
Yes, pita works well as a substitute. It offers a similar flatbread texture but may be slightly less chewy than naan.
- → What cheese is best for topping?
Fresh mozzarella provides creamy meltiness and mild flavor, complementing the tomato and basil perfectly.
- → How do I ensure the base stays crisp?
Baking the naan on parchment in a hot oven at 220°C without overloading toppings helps achieve a crispy edge and chewy center.
- → Can I add spices or herbs to enhance flavor?
Yes, sprinkling dried oregano or chili flakes before baking adds aromatic warmth and subtle heat.
- → Is olive oil necessary after baking?
Drizzling extra virgin olive oil after baking enriches the dish with fruity notes and a glossy finish.