Save to Pinterest I stumbled onto naan pizza during a particularly chaotic weeknight when the dough I'd planned to make was still sitting untouched in the pantry. A pack of naan sat in the fridge, leftover from weekend curry, and suddenly it clicked. Ten minutes later, my kitchen smelled like a pizzeria run by someone who really loved garlic butter. My kids thought I was a genius, and I didn't correct them.
The first time I made this for friends, I pretended it was a planned fusion experiment. They raved about the crispy base and the way the Parmesan caramelized at the edges. I've since made it on repeat for movie nights, surprise guests, and those evenings when cooking feels like too much but ordering in feels like giving up.
Ingredients
- Unsalted butter: Melted butter is your flavor vehicle here, soaking into every bubble and crevice of the naan for richness that olive oil just can't match.
- Garlic cloves: Fresh minced garlic turns sharp and mellow as it bakes, creating that irresistible garlic bread vibe underneath your pizza toppings.
- Fresh parsley: This is optional but adds a pop of color and a hint of freshness that cuts through all the butter and cheese.
- Garlic naan breads: The star base, already seasoned and sturdy enough to hold toppings without getting soggy or floppy.
- Grated Parmesan cheese: Sprinkle it under the sauce for a salty, nutty foundation that crisps beautifully in the oven.
- Shredded mozzarella cheese: The gooey, melty layer everyone fights over, stretching with every slice.
- Pizza sauce or marinara sauce: Use your favorite jarred version or leftover homemade, just keep the layer thin so the naan stays crisp.
- Cherry tomatoes: Halved tomatoes release just enough juice to keep things juicy without waterlogging your base.
- Red onion: Thin slices mellow and sweeten as they bake, adding sharpness and color.
- Baby spinach leaves: They wilt into tender bites and make you feel like you're eating something almost virtuous.
- Crushed red pepper flakes: A pinch adds warmth and a tiny kick that wakes up all the other flavors.
- Fresh basil leaves: Tearing them over the hot pizza right before serving brings a burst of fragrance and restaurant level drama.
- Salt and freshly ground black pepper: Season to taste because even with all this cheese, a little extra seasoning sharpens everything up.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup stays easy. This high heat is key for crispy edges.
- Make the garlic butter:
- In a small bowl, stir together melted butter, minced garlic, and parsley until it smells like heaven. This mixture is what transforms plain naan into something special.
- Brush the naan:
- Lay the naan breads on your prepared baking sheet and brush each one generously with the garlic butter, making sure to get it all the way to the edges. Don't be shy, this is where the flavor lives.
- Layer the Parmesan base:
- Sprinkle half of the grated Parmesan evenly over both naan pieces. This creates a savory, crispy layer between the bread and the sauce.
- Spread the sauce:
- Spoon pizza sauce over the Parmesan and spread it gently, leaving a small border around the edges. A thin, even layer keeps the naan from getting soggy.
- Add cheese and toppings:
- Scatter mozzarella over the sauce, then arrange cherry tomatoes, red onion slices, and spinach on top. Let the toppings overlap naturally, it doesn't need to be perfect.
- Finish with Parmesan and seasoning:
- Sprinkle the remaining Parmesan over everything, then season with a pinch of salt, black pepper, and red pepper flakes if you like a little heat. This final layer adds extra crispness and flavor.
- Bake until golden:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, until the cheese is bubbling and the edges of the naan are golden and crisp. Watch closely near the end so nothing burns.
- Garnish and serve:
- Pull the pizzas from the oven, tear fresh basil leaves over the top, slice into wedges, and serve immediately while everything is still hot and melty. The basil will wilt slightly from the heat and release its aroma.
Save to Pinterest One Saturday afternoon, my neighbor wandered over just as I was pulling these out of the oven. She stood in my kitchen, ate three slices standing up, and declared it better than delivery. We've had an unspoken naan pizza pact ever since, trading topping ideas and competing over whose version gets crispier.
Topping Variations
The beauty of naan pizza is that it works with whatever you have on hand. I've loaded mine with roasted red peppers and artichoke hearts, piled on mushrooms and caramelized onions, even tried a breakfast version with scrambled eggs and crumbled bacon. If it sounds good on regular pizza, it'll work here. Just keep the toppings light enough that the naan stays sturdy and crisp underneath.
Serving Suggestions
I usually slice each naan into four wedges and serve them straight from the baking sheet, still sizzling. A simple arugula salad with lemon vinaigrette on the side balances all that butter and cheese. If you're feeding a crowd, double or triple the recipe and let everyone build their own on individual naan rounds. It turns into a fun, hands on dinner that feels more special than it actually is to pull off.
Storage and Reheating
Leftovers (if you have any) can be stored in an airtight container in the fridge for up to two days. Reheat them in a hot oven or toaster oven at 400°F for about 5 minutes to bring back the crispness. Microwaving will make them soft and sad, so resist the temptation even when you're in a hurry.
- Freeze unbaked naan pizzas wrapped tightly in foil and bake from frozen, adding a few extra minutes to the timer.
- Prep your garlic butter ahead and store it in the fridge for up to a week so you can throw these together even faster.
- Use a pizza cutter or kitchen shears to slice the naan cleanly without dragging all the toppings around.
Save to Pinterest This recipe has saved more weeknights than I can count and impressed more guests than it has any right to. Keep naan in your freezer and you'll always be twenty minutes away from something that feels like a win.
Common Recipe Questions
- → Can I use store-bought naan bread?
Yes, store-bought naan works perfectly for this dish. Look for large, soft naan breads in the bakery or international aisle. Garlic naan adds extra flavor.
- → What other toppings work well?
Try mushrooms, bell peppers, olives, roasted red peppers, or artichoke hearts. For protein, add cooked chicken, pepperoni, sausage, or prosciutto.
- → How do I keep the naan crispy?
Bake on a preheated baking sheet or pizza stone at high heat. Don't overload with sauce or wet toppings, and serve immediately after baking.
- → Can I make this ahead of time?
You can prepare the garlic butter and chop toppings in advance, but assemble and bake just before serving for the best texture and flavor.
- → What cheese substitutions work?
Use any melting cheese like provolone, fontina, or an Italian blend. For dairy-free, try plant-based mozzarella and nutritional yeast instead of Parmesan.
- → Can I cook this on the grill?
Yes! Preheat your grill to medium-high, assemble the naan, and grill for 8-10 minutes with the lid closed until cheese melts and the bottom crisps.