Pin It The beauty of naan pizza hit me on a Tuesday evening when I realized I had no pizza dough but plenty of naan in the freezer. What started as a desperate improvisation turned into something I now make intentionally, sometimes twice a week. The naan crisps up in a way regular dough never quite does, creating this perfect textural contrast between the golden edges and the soft center that somehow feels both indulgent and effortless.
I made this for my sister on a rainy Sunday, and she ate two slices standing at the counter without even sitting down. She kept saying it tasted like the fancy Italian place downtown but required none of the fuss, and honestly, watching her enjoy something I'd thrown together so quickly made me realize this recipe had real staying power. Now whenever she visits, it's the first thing she asks for.
Ingredients
- 2 large naan breads: The foundation here—choose plain or garlic depending on your mood, and don't skip the quality ones if you can help it because the naan's flavor shines through when everything else is this simple.
- 1/2 cup tomato passata or pizza sauce: Passata has this silky, concentrated tomato goodness that sauce sometimes lacks, but honestly either works beautifully.
- 1/2 teaspoon dried oregano: Just enough to whisper Italian into the sauce without overpowering the fresh basil that comes later.
- Sea salt and freshly ground black pepper: These aren't filler ingredients—they're what make the tomato taste like itself.
- 125 g fresh mozzarella: Sliced thick enough to get those gorgeous melty pools, thin enough to cook through in the time the naan needs.
- 1 medium ripe tomato: The quality here matters more than quantity; a mealy tomato will disappoint you, so choose something fragrant and heavy for its size.
- 8–10 fresh basil leaves: Added after baking so they stay bright and don't turn dark and bitter—this small timing detail changes everything.
- Extra virgin olive oil: The final drizzle that transforms dinner into an experience.
Instructions
- Heat your oven and prep:
- Preheat to 220°C (425°F) and line your baking sheet with parchment paper so nothing sticks and cleanup stays minimal. This temperature is hot enough to crisp the naan's edges quickly without drying it out.
- Lay down your foundation:
- Place both naan breads directly on the prepared sheet, leaving a little breathing room between them so the heat circulates evenly.
- Mix the sauce:
- In a small bowl, combine tomato passata with oregano, salt, and pepper, stirring until smooth and fragrant. Taste it and adjust seasoning—this is your only chance before it hits the naan.
- Spread with intention:
- Distribute the sauce evenly across each naan, leaving about a half-inch border around the edges so it doesn't burn and the crust stays chewy, not soggy.
- Layer the toppings:
- Arrange mozzarella and tomato slices across the sauce, balancing them so each bite gets cheese and tomato in equal measure. Don't crowd them so densely that nothing crisps.
- Bake until bubbling:
- Slide everything into the oven for 8–10 minutes, watching until the cheese is melted and pooling slightly and the naan edges turn that deep golden color. The exact time depends on your oven, so look for visual cues, not just the clock.
- Finish and serve:
- Pull it out, drizzle lightly with olive oil, scatter the fresh basil leaves over the top, slice into wedges, and get it to the table while everything is still warm and the basil leaves are still tender.
Pin It There's something quietly magical about how fast this comes together, how you go from deciding what's for dinner to sitting down with something that tastes like you actually planned ahead. My daughter started asking for this over the fancier meals I used to spend hours on, and that taught me something important about food.
Why Naan Works Better Than You'd Think
Naan has this built-in chewiness that regular pizza dough develops only after hours of fermentation and waiting. The slight thickness and air pockets mean it won't collapse under the weight of toppings the way thin flatbreads do, and it crisps at the edges while staying soft inside—basically doing all the textural work for you. I've tried this with pita, focaccia, even store-bought pizza dough, and honestly, naan is still the winner every single time.
Playing With Flavors
The beautiful thing about starting with this simple Margherita version is that you know the baseline, so you can actually taste when you add something new. A pinch of chili flakes before baking introduces heat without fussiness, roasted vegetables add substance without complicated prep, and a sprinkle of Parmesan before serving adds a salty depth that makes people ask what your secret ingredient is. The structure is flexible enough to adapt to whatever's in your kitchen that day.
Storage and Reheating
Leftovers are rare in my house, but when they happen, the oven brings them back to life better than anything else—just 3–4 minutes at 200°C (400°F) revives the crispy edges without drying out the center. The basil won't survive reheating, so if you're meal prepping, wait to add it until just before eating, and store the pizza uncovered so condensation doesn't make it soggy. Cold pizza the next morning isn't half bad either, honestly.
- Reheat in the oven, never the microwave, unless you enjoy rubbery naan.
- Make the sauce ahead and refrigerate it, but assemble and bake everything fresh to keep the naan at its crispest.
- If you're cooking for a crowd, double the recipe and bake both sheets at once—they cook at the same speed.
Pin It This recipe reminds me that the best meals are often the unplanned ones, the ones born from what's already there and the willingness to try something slightly different. It's genuinely one of my favorite things to make.
Recipe FAQs
- → Can I use other flatbreads instead of naan?
Yes, pita or other flatbreads with similar thickness work well for crisping and holding toppings.
- → What type of cheese pairs best with this dish?
Fresh mozzarella offers a creamy and mild flavor that melts beautifully over the flatbread.
- → How can I add extra flavor before baking?
Try sprinkling chili flakes or grated Parmesan cheese to add a spicy or savory kick.
- → Is it necessary to preheat the oven to 220°C?
Preheating ensures the naan crisps quickly and the cheese melts evenly for the best texture.
- → Can leftovers be reheated?
Yes, reheating in the oven helps maintain crispness and restores warmth without sogginess.