Save I threw this together on a Tuesday night when the grocery delivery was late and my daughter kept asking what was for dinner. I had naan in the freezer, a ball of mozzarella in the fridge, and a tomato that was about to turn. Ten minutes later, she declared it better than our usual takeout pizza. Sometimes the best recipes happen because you have no other choice.
The first time I made this for friends, I pretended it was intentional. They showed up early, I panicked, and fifteen minutes later we were sitting on the kitchen counter eating these straight off the baking sheet. One of them still asks me to make my famous naan pizzas. I never corrected her.
Ingredients
- Naan breads: The thick, pillowy kind works best here because it holds up to the toppings without getting soggy, and garlic naan adds a quiet burst of flavor you do not have to work for.
- Tomato passata: Smoother than crushed tomatoes and less sweet than jarred pizza sauce, it tastes more like something you made yourself even though you did not.
- Dried oregano: This is the smell that makes it feel like pizza instead of flatbread with stuff on it.
- Fresh mozzarella: The kind that comes in a tub of water will melt into creamy puddles, not the rubbery shreds that sit there like they are scared of heat.
- Ripe tomato: Slice it thin or it will release too much water and make everything soggy, which I learned after ruining two perfectly good naans.
- Fresh basil leaves: Do not cook these, just tear them and throw them on at the end so they stay green and taste like summer.
- Extra virgin olive oil: A drizzle at the end makes everything shiny and tastes like you went to culinary school.
Instructions
- Get the oven ready:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper. If you skip the parchment, the cheese will glue itself to the pan and you will spend twenty minutes scrubbing instead of eating.
- Prep the naan:
- Lay the naan breads flat on the baking sheet. If they are frozen, let them thaw for a minute or just use them frozen, it barely matters.
- Make the sauce:
- In a small bowl, stir together the tomato passata, oregano, salt, and pepper. Taste it with your finger and adjust if it needs more of anything.
- Spread the sauce:
- Spoon the sauce onto each naan and spread it around with the back of the spoon, leaving a little border like a real pizza. Do not overthink this part.
- Add the toppings:
- Lay the mozzarella slices and tomato slices on top, spacing them out so every bite gets some. It does not have to look perfect.
- Bake:
- Slide the baking sheet into the oven and bake for 8 to 10 minutes, until the cheese is bubbling and the edges of the naan are golden and crisp. Your kitchen will smell incredible.
- Finish and serve:
- Pull it out of the oven, drizzle the olive oil over the top, and scatter the basil leaves on while it is still hot. Slice it up with a knife or pizza cutter and eat it immediately.
Save My husband once ate three of these in one sitting and then asked if we could just stop buying frozen pizza. I said yes, but only because I knew this was easier and he did not need to know that.
How to Store and Reheat
Let any leftovers cool completely, then wrap them in foil and keep them in the fridge for up to two days. Reheat them in the oven at 180°C (350°F) for about 5 minutes so the naan gets crispy again. Microwaving will make them chewy and sad, so do not do that unless you have no choice.
Ways to Mix It Up
Once you make this a few times, you will start throwing whatever you have on top. I have used roasted red peppers, olives, leftover grilled chicken, even a handful of arugula after it comes out of the oven. My neighbor swears by adding a few anchovies, which I thought sounded terrible until I tried it. You can also brush the edges with garlic butter before baking if you want to make it feel like a special occasion.
What to Serve With It
This does not need much beside it. A simple green salad with lemon and olive oil is enough, or just eat it on its own while standing at the counter. I have also served it with a bowl of soup on cold nights, and it worked perfectly.
- A handful of mixed greens dressed with balsamic vinegar.
- Sliced cucumbers with salt and a squeeze of lemon.
- A glass of cold white wine or sparkling water with lime.
Save This is the kind of recipe that makes you feel capable even on days when nothing else goes right. Keep naan in the freezer and you will always have a backup plan that tastes like you meant to do it all along.
Recipe Questions
- → Can I use pita instead of naan?
Yes, pita or other flatbreads work well as alternatives, offering a slightly different texture but maintaining the overall flavor profile.
- → How do I get the cheese to bubble perfectly?
Bake at a high temperature, around 220°C (425°F), for 8–10 minutes until the cheese melts and bubbles without burning the edges.
- → What can I add for extra flavor?
Sprinkling chili flakes or grated Parmesan before baking enhances the taste with a bit of heat or salty depth.
- → Is this suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly, featuring mozzarella, tomatoes, basil, and naan bread.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge and reheat in the oven to retain crispness and flavor.
- → Can I add vegetables as toppings?
Absolutely, roasted vegetables or olives can be added before baking for additional flavors and textures.