Quick Margherita Naan Pizza (Printable Version)

Crisp naan flatbread topped with fresh mozzarella, tomatoes, and basil for a fast flavorful dish.

# What You'll Need:

→ Base

01 - 2 large naan breads (plain or garlic)

→ 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 oz fresh mozzarella, sliced
07 - 1 medium ripe tomato, thinly sliced
08 - 8 to 10 fresh basil leaves
09 - 1 tablespoon extra virgin olive oil

# How To Make It:

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

# Expert Advice:

01 -
  • Ready in 15 minutes flat, no rising time or complicated techniques required.
  • The crispy-chewy naan base tastes secretly luxurious while requiring almost no skill.
  • Fresh mozzarella and basil transform simple ingredients into something that feels like dinner, not just a shortcut.
02 -
  • Don't add the basil before baking or it'll blacken and turn sharp—the heat kills its freshness, so always scatter it on at the very end.
  • Pat your tomato slices dry with a paper towel first, otherwise excess moisture will make the naan bottom soggy instead of crisp.
03 -
  • Buy the best fresh mozzarella you can find; it melts differently than low-moisture varieties, and the difference tastes like actual luxury.
  • Let your tomato passata come to room temperature before spreading it so it distributes smoothly without tearing the naan underneath.
Go Back