Quick Margherita Naan Pizza (Printable Version)

Crisp naan topped with mozzarella, tomato, and basil for a speedy, flavorful flatbread delight.

# What You Need:

→ Base

01 - 2 large plain or garlic naan breads

→ Sauce

02 - ½ cup tomato passata or pizza sauce
03 - ½ teaspoon dried oregano
04 - ¼ teaspoon sea salt
05 - ¼ 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

# Step-by-Step:

01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - Arrange the naan breads on the prepared baking sheet.
03 - Combine tomato passata with oregano, salt, and pepper in a small bowl.
04 - Spread the sauce evenly over each naan, leaving a small border on the edges.
05 - Layer mozzarella slices and tomato slices evenly over the sauce.
06 - Bake for 8 to 10 minutes until cheese bubbles and edges turn golden.
07 - Remove from oven and drizzle with extra virgin olive oil.
08 - Scatter fresh basil leaves on top, slice, and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than delivery arrives, and tastes a thousand times better.
  • The crispy-chewy naan base hits different than regular pizza crust—it's addictive.
  • Fresh mozzarella and basil feel fancy, but it takes absolutely zero culinary skill to assemble.
02 -
  • Pat dry fresh mozzarella slices before adding them—any excess water will make the naan crust soggy and mushy, which defeats the purpose of using naan in the first place.
  • Add the basil after baking, not before. It blackens and loses all its flavor if it sits in a hot oven.
03 -
  • Make sure your oven is fully preheated—it only takes five minutes, but rushing this step means the bottom won't crisp properly.
  • If you're feeding more than two people, make these in batches rather than crowding the sheet pan—your toppings get better color and heat distribution.
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