Quick Margherita Naan Pizza (Print View)

A fast and tasty Margherita flatbread using naan, fresh mozzarella, ripe tomatoes, and basil leaves.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It takes less time than ordering delivery and tastes like you actually tried.
  • The naan gets crispy on the edges but stays soft in the middle, like the best kind of cheat code.
  • You probably already have everything you need sitting in your kitchen right now.
02 -
  • Don't skip the parchment paper or you'll spend twenty minutes scraping cheese off the pan.
  • If your naan is thick, bake it for a minute alone before adding toppings so the bottom crisps up properly.
  • Fresh mozzarella releases water, so pat it dry with a towel before using or your pizza will swim.
03 -
  • Use a pizza cutter or kitchen scissors to slice it, a knife just drags the toppings around.
  • If you want it extra crispy, bake it directly on the oven rack for the last two minutes.
  • Make the sauce in a bigger batch and freeze it in ice cube trays, then you've always got two tablespoons ready to go.
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