Ingredients
Scale
For the Base:
- 4 pieces naan bread (regular or garlic)
- ¾ cup pizza sauce or marinara sauce
- 2 cups mozzarella cheese, shredded
- 3 tablespoons butter, melted
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese (optional)
Topping Ideas (Choose Your Favorites):
- ½ cup sliced pepperoni
- ½ cup cooked Italian sausage, crumbled
- ½ cup sliced mushrooms
- ½ cup diced bell peppers (any color)
- ¼ cup sliced red onion
- ¼ cup sliced black olives
- ½ cup cherry tomatoes, halved
- Fresh basil leaves
- Red pepper flakes (optional)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. If you have a pizza stone, you can use that too – just preheat it in the oven.
- Prepare the garlic butter: In a small microwave-safe bowl, melt the butter (about 30 seconds). Stir in minced garlic and ½ teaspoon of Italian seasoning. Mix well. This garlic butter will flavor the crust edges beautifully.
- Arrange naan on baking sheet: Place all four pieces of naan bread on your prepared baking sheet. If they don’t all fit, you can bake them in two batches or use two baking sheets.
- Brush with garlic butter: Using a pastry brush or the back of a spoon, brush the edges of each naan with the garlic butter mixture, creating about a ½-inch border. This creates that golden, flavorful crust and prevents the edges from drying out.
- Add pizza sauce: Spoon about 3 tablespoons of pizza sauce onto the center of each naan, leaving the buttered edges clear. Use the back of your spoon to spread the sauce evenly across the surface, staying within the border.
- Add cheese: Sprinkle about ½ cup of shredded mozzarella cheese over the sauce on each naan pizza. Distribute it evenly for consistent melting. Don’t overload or it won’t melt properly.
- Add your toppings: Now comes the fun part! Add your chosen toppings to each pizza. Be careful not to overload – less is more when it comes to even cooking. If using raw vegetables, slice them thinly. If using meat, make sure it’s pre-cooked.
- Season and finish: Sprinkle the remaining ½ teaspoon Italian seasoning over all the pizzas. If using Parmesan, save it for after baking (adds better flavor that way).
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, until the cheese is melted, bubbly, and starting to turn golden brown in spots. The edges of the naan should be crispy and golden.
- Garnish and serve: Remove from the oven and let cool for 1-2 minutes. Sprinkle with grated Parmesan cheese, fresh basil leaves, and red pepper flakes if desired. Cut each pizza into wedges and serve immediately while hot and crispy.
Notes
- Don’t overload with toppings – too many will make the center soggy and prevent even cooking
- Pre-cook any raw meats before using as toppings (except pepperoni and other cured meats)
- For extra crispy naan, toast it in the oven for 2-3 minutes before adding toppings
- If naan is frozen, thaw it first for best results
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or air fryer
- For meal prep, assemble unbaked pizzas, wrap tightly, and freeze for up to 2 months
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 naan pizza with cheese and basic toppings
- Calories: 385
- Sugar: 5g
- Sodium: 725mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 48mg