Quick Margherita Naan Pizza (Printable)

A fast, flavorful Margherita twist with naan, mozzarella, tomatoes, and fresh basil in under 15 minutes.

# Required Ingredients:

→ Base

01 - 2 large plain or garlic naan breads

→ 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 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

# Preparation Steps:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange both naan breads on the prepared baking sheet.
03 - In a small bowl, stir together tomato passata, dried oregano, sea salt, and black pepper until well mixed.
04 - Spread the sauce evenly over each naan bread, leaving a narrow border around the edges.
05 - Evenly distribute sliced mozzarella and tomato slices over the sauced naan breads.
06 - Place the baking sheet in the oven and bake for 8 to 10 minutes until cheese bubbles and the naan edges turn golden brown.
07 - Remove from oven, drizzle with olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, with ingredients you likely already have.
  • The naan crisps beautifully in the oven while staying soft in the center, giving you that perfect chewy-crunchy contrast.
  • You can customize every inch of it without committing to a full pizza dough process.
  • It feels like a treat but requires almost no skill or cleanup.
02 -
  • Don't skip the parchment paper, naan can stick to the pan and tear when you try to lift it.
  • If your mozzarella releases too much water, blot the slices gently with a paper towel before adding them to avoid a soggy center.
  • Add the basil only after baking, putting it on before turns it black and bitter.
03 -
  • For extra crispy naan, bake it directly on the oven rack for the last two minutes instead of the sheet.
  • If you want deeper flavor, brush the naan edges with garlic butter before baking.
  • Make a double batch and freeze the topped, unbaked naan on parchment, then bake straight from frozen when you need a fast meal.
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