Quick Margherita Naan Pizza (Printable)

Fast, flavorful Margherita-style flatbread with naan, fresh mozzarella, tomatoes, and basil.

# 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 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

# How-To:

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

# Insider Tips:

01 -
  • Ready in 15 minutes flat—no rising, no stress, just dinner.
  • The naan base gets impossibly crispy while staying chewy in the middle.
  • Fresh mozzarella and basil taste even brighter on warm flatbread than traditional pizza.
  • Feels fancy enough for guests but easy enough for a Tuesday night alone.
02 -
  • Don't skip the parchment paper—naan will stick to bare metal and that's heartbreaking.
  • If your mozzarella is straight from the fridge, it won't melt evenly; let it sit on the counter for five minutes first.
  • The tomato slices release liquid as they bake, which is fine, but pat them dry beforehand if you want a crispier crust.
  • Fresh basil added after baking stays vibrant; put it on before and it'll turn dark and bitter.
03 -
  • Keep naan in your freezer like it's treasure—it's your secret weapon for nights when cooking feels impossible but eating well matters.
  • Room-temperature mozzarella melts evenly; cold slices create strange texture variations that disappoint.
  • If you're making two pizzas but only have one baking sheet, bake them sequentially—the second one will finish while you're enjoying the first, and everything stays hot.
Go back