Pin It I discovered naan pizza entirely by accident one Thursday night when I had fresh mozzarella waiting to be used and a pack of garlic naan in my freezer. Instead of ordering delivery like I usually do, I thought, why not just throw it together? Fifteen minutes later, I was pulling something out of the oven that tasted like a Margherita pizza had a brilliant, chewy-crispy conversation with an Indian flatbread. My roommate walked in mid-bake, smelled the basil and tomato, and we both ended up demolishing it before it even cooled completely.
The real magic happened when I made this for my partner on a lazy Sunday afternoon. They were skeptical about the whole naan-as-pizza-base thing until they tasted the first bite. The way the cheese bubbled, how the basil released its aroma the moment it hit the hot surface—suddenly it became our go-to when we wanted restaurant vibes without leaving the apartment.
Ingredients
- Naan breads (2 large, plain or garlic): The foundation of everything—look for ones that are still soft and pliable, not dried out. If you only have smaller naan, just use three or four.
- Tomato passata or pizza sauce (1/2 cup): Passata gives you that silky, authentic Italian quality without being too acidic. Store-bought works perfectly here.
- Dried oregano (1/2 teaspoon): A little goes a long way. I learned this the hard way by overseasoning once.
- Sea salt and freshly ground black pepper (1/4 teaspoon each): These season both the sauce and let the other flavors breathe.
- Fresh mozzarella (125 g, sliced): This is non-negotiable—low-moisture doesn't have the same delicate texture. If it comes in water, pat it dry or it'll make your naan soggy.
- Ripe tomato (1 medium, thinly sliced): Summer tomatoes make this sing, but winter ones work too if they're decent quality. Slice them thin so they cook through.
- Fresh basil leaves (8–10): Add these after baking so they stay vibrant and don't turn bitter.
- Extra virgin olive oil (1 tablespoon): The final drizzle that brings everything into focus.
Instructions
- Heat your oven and prep your stage:
- Set the oven to 220°C (425°F) and line a baking sheet with parchment paper. This temperature is hot enough to get the naan edges golden and crispy while the cheese melts perfectly. I learned to use parchment because it prevents sticking and makes cleanup effortless.
- Arrange your naan base:
- Place both naan breads on the prepared baking sheet, leaving a little space between them. They're going to puff up slightly and the air circulation helps them crisp up nicely on the bottom.
- Mix your sauce:
- In a small bowl, combine tomato passata with oregano, salt, and pepper. The seasoning happens here, so taste it and adjust if needed—you want it flavorful but not overwhelming the fresh toppings.
- Spread the sauce with intention:
- Spoon the sauce onto each naan and spread it in a thin, even layer using the back of the spoon. Leave about a half-inch border around the edges so the crust stays chewy, not soggy. This small detail completely changes the texture.
- Layer mozzarella and tomato:
- Arrange mozzarella slices across each naan, then scatter tomato slices on top. Space them out evenly so every bite has both cheese and tomato—it sounds obvious, but I've definitely bunched it all in one corner before.
- Bake until everything's bubbling:
- Slide the baking sheet into the oven for 8–10 minutes. The cheese should be visibly bubbling and the naan edges should turn golden brown. You'll smell it when it's close to done, and that smell is your permission to check.
- Finish with oil and basil:
- Pull it out, drizzle with olive oil immediately while it's still hot, then scatter fresh basil on top. The heat wilts the basil just slightly but keeps it bright.
- Slice and serve right away:
- Use a sharp knife or pizza cutter and serve immediately. The cheese is at its best when it's still warm and slightly gooey.
Pin It There's a particular satisfaction in pulling something this good out of a home oven in under fifteen minutes. It's not fancy or pretentious, just honest food that tastes better because you made it yourself and shared it with someone you actually like being around.
Flavor Combinations That Work
The beauty of this recipe is how adaptable it is once you understand the base formula. I've added roasted red peppers for sweetness, scattered torn fresh mozzarella instead of sliced for a different texture, and even tried burrata for an ultra-creamy version that felt completely different. Even small swaps—like using arugula instead of basil, or adding a drizzle of aged balsamic at the end—shift the whole vibe while keeping the core concept intact.
The Naan Question
Naan is genuinely the best choice here because it has enough structure to hold toppings without becoming floppy, but enough give to stay chewy rather than turning into cardboard. That said, pita works, regular flatbreads work, even a thick focaccia works. I've used whatever I had on hand and never been disappointed. The real magic is that naan gives you a crispy bottom and chewy interior in the same bite, which is hard to beat.
When You Want to Go Bigger
Once you've made this basic version a few times, start experimenting with add-ins. Thin slices of red onion add bite, caramelized garlic brings depth, kalamata olives add salt and funk. A handful of fresh spinach wilts into something wonderful, and crispy prosciutto turns it into something your friends will ask you to make again. The naan base is forgiving enough to handle extras without getting overwhelmed.
- Roasted vegetables like zucchini or eggplant add substance without heaviness.
- A pinch of red chili flakes right before serving brings heat that complements the creaminess.
- Finish with a tiny drizzle of aged balsamic vinegar for complexity that feels unexpected.
Pin It This is the kind of dish that slots perfectly into a weeknight dinner or a casual Friday night with friends. It's hard to mess up, arrives on the table warm, and always tastes like you cared.
Recipe FAQs
- → Can I substitute naan with other flatbreads?
Yes, pita or other flatbreads work well as a base and provide different textures and flavors to suit your preference.
- → What type of cheese is best for topping?
Fresh mozzarella offers a creamy melt and mild flavor that complements the tomato and basil beautifully.
- → How do I achieve a crisp yet chewy flatbread base?
Baking the naan at a high temperature on parchment paper ensures the edges become golden and crisp while maintaining a chewy center.
- → Can I add extra seasoning for more flavor?
Sprinkling chili flakes or grated Parmesan before baking enhances the dish with a spicy or tangy kick.
- → How should leftovers be reheated?
Reheat leftovers in the oven to maintain the naan’s crispness and keep toppings fresh and flavorful.