Quick Margherita Naan Pizza (Printable Copy)

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

# What You Need:

→ 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 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:

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

# Expert Advice:

01 -
  • Ready in 15 minutes—faster than ordering delivery, and infinitely fresher.
  • The naan base stays crispy on the edges while staying chewy underneath, something regular pizza dough struggles to do.
  • Fresh mozzarella and basil make it feel elegant without requiring any real skill.
02 -
  • Don't skip seasoning the sauce—plain passata tastes watery and one-dimensional on top of bread.
  • Timing matters: add basil after baking, never before, or it turns into flavorless cooked leaves.
  • Choose ripe tomatoes that feel substantial; the pale, watery kind will release moisture and make the naan soggy.
03 -
  • Use room-temperature mozzarella that you slice yourself rather than pre-packaged shreds, which melt unevenly and taste rubbery.
  • If your oven runs hot, watch closely at the eight-minute mark—there's a narrow window between perfectly bubbling and burnt edges.
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