Save to Pinterest I stumbled on naan pizza during a weeknight when the dough I'd planned to make sat forgotten in the fridge. My daughter was hungry, impatient, and I had twenty minutes before her bedtime. I grabbed the naan from the pantry, spread some passata, tore mozzarella with my hands, and slid it into the oven. She declared it better than delivery, and I've kept naan stocked ever since.
The first time I made this for friends, I worried it would seem lazy. Instead, they asked for seconds and the recipe before they left. One of them now makes it every Sunday with her kids, each person topping their own naan however they like. It became less about the shortcut and more about the moment, the conversation, the basil smell filling the kitchen while we talked.
Ingredients
- Naan breads: The base of everything here, naan gets crisp edges and a pillowy center in the oven, and garlic naan adds an extra layer of flavor if you have it.
- Tomato passata: I prefer passata over thick pizza sauce because it spreads thin and even, letting the naan stay light and not soggy.
- Dried oregano: A small amount goes a long way, bringing that unmistakable pizza herb note without overpowering the fresh basil later.
- Sea salt and black pepper: These wake up the passata and balance the sweetness of the tomato.
- Fresh mozzarella: The kind packed in water melts into creamy puddles, far better than pre-shredded, and it only takes a moment to slice.
- Ripe tomato: Thin slices add brightness and a juicy bite, choose one that smells sweet and gives slightly when pressed.
- Fresh basil leaves: Wait until after baking to add these so they stay vibrant green and fragrant, not wilted and brown.
- Extra virgin olive oil: A drizzle at the end brings richness and ties all the flavors together with a glossy finish.
Instructions
- Preheat your oven:
- Set it to 220°C (425°F) and line a baking sheet with parchment paper. This high heat is what crisps the naan and bubbles the cheese in just minutes.
- Prepare the naan:
- Lay the naan breads flat on the baking sheet, making sure they have a little space between them for even heat circulation.
- Mix the sauce:
- In a small bowl, stir together the passata, oregano, salt, and pepper until evenly combined. Taste it, if it feels flat, add a pinch more salt.
- Spread the sauce:
- Use the back of a spoon to spread the sauce over each naan, leaving about half an inch around the edges bare so they puff and brown nicely.
- Add the toppings:
- Lay the mozzarella slices first, then tuck the tomato slices between them. Don't overload it or the naan won't crisp underneath.
- Bake until golden:
- Slide the sheet into the oven and bake for 8 to 10 minutes, watching for bubbling cheese and toasted naan edges. The smell will tell you when it's close.
- Finish and serve:
- Pull it out, drizzle olive oil over the top, scatter the basil leaves, slice with a sharp knife, and serve while it's still crackling hot.
Save to Pinterest There was a rainy Saturday when my partner and I made these together, no plan, no occasion. We stood side by side, him slicing tomatoes, me tearing basil, and the oven warmed the whole apartment. We ate them on the couch with our hands, talking about nothing important, and it felt like the kind of meal that holds a whole afternoon inside it.
How to Choose the Best Naan
Look for naan that's soft and pliable, not stiff or dry, and check the ingredients for simpler lists without too many preservatives. I've had the best results with naan from the bakery section or Indian grocery stores, where it's often fresher and thicker. Garlic naan adds a lovely aromatic layer, but plain works just as well if that's what you have.
What to Do with Leftovers
If you have any left, which is rare in my house, store them in the fridge wrapped in foil and reheat directly in a hot oven for a few minutes to bring back the crispness. Microwaving will make them rubbery and sad. I've also cut leftover slices into strips and served them alongside soup, which my kids thought was genius.
Ways to Make It Your Own
This recipe is a blank canvas, and I've tried countless variations depending on what's in the fridge. Sometimes I add roasted red peppers, olives, or caramelized onions before baking, or sprinkle chili flakes and Parmesan on top for a little heat and salt. My neighbor swears by adding arugula after it comes out of the oven, and I have to admit, the peppery greens against the warm cheese are incredible.
- Try pesto instead of passata for a vibrant, herby twist.
- Swap mozzarella for burrata and add it after baking for creamy decadence.
- Use whole wheat or gluten free naan if that suits your needs better.
Save to Pinterest This recipe has become my weeknight rescue, my lazy Sunday lunch, and my go to when someone drops by unexpectedly. It proves that good food doesn't need to be complicated, just honest and made with a little attention.
Common Questions
- → Can I use other flatbreads instead of naan?
Yes, pita or other similar flatbreads can be used as a base for this dish, offering slight texture variations.
- → How do I achieve a crispy crust on the naan?
Baking at a high temperature (around 220°C/425°F) on a parchment-lined sheet helps crisp the edges while keeping the center chewy.
- → What can I add for more flavor?
Sprinkling chili flakes or grated Parmesan before baking enhances the flavor profile pleasantly.
- → Is fresh basil essential for this dish?
Fresh basil provides a bright herbal note that balances the cheese and tomato, but dried herbs can be a last resort.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container and reheat in the oven to restore crispness and melt the cheese.