Quick Margherita Naan Pizza (Printable)

Fast Italian-Indian fusion naan flatbread with mozzarella, tomato, and basil for a fresh, crisp bite.

# What You’ll 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:

01 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange naan breads evenly 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 each naan, leaving a small border around the edges.
05 - Distribute fresh mozzarella slices and tomato slices evenly over the sauce-covered naan.
06 - Bake for 8 to 10 minutes until cheese bubbles and naan edges turn golden brown.
07 - Remove from oven, drizzle with olive oil, scatter fresh basil leaves on top, then slice and serve immediately.

# Expert Hints:

01 -
  • Ready in 15 minutes flat, making it perfect when you're hungry but short on patience.
  • Uses just a handful of ingredients you probably already have, no shopping trip required.
  • That magical moment when the cheese bubbles and the basil hits the warm naan tastes nothing like a shortcut.
02 -
  • Cold mozzarella straight from the fridge won't melt properly—set it out for a few minutes first so it cooperates with the heat.
  • The moment you see the cheese bubble, resist the urge to bake longer for extra color. That's when it's perfect, and five more minutes means dry, rubbery cheese.
03 -
  • If your naan are thick and doughy, bake them for two minutes solo before adding toppings so they start crisping from the bottom up.
  • Room temperature mozzarella and a hot oven are the secrets to that glossy, bubble-textured cheese—don't skip either one.
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