Name: Quick Margherita Naan Pizzas
Cook time: 25 min
Total time: 25 min
Yield: 4 Servings
Cuisine: Other
Ingredients: 4 pieces naan; 2 teaspoons extra-virgin olive oil; 0.667 cup pizza sauce; 6 ounces fresh mozzarella cheese; 1 tomato; 2 cloves garlic; 4 basil leaves; sea salt flakes

From the Cook

From Karen Bradley

1/2

Quick Margherita Naan Pizzas

OnlineCook Verified

Ingredients

Warning0 allergens identified

Instructions

Preheat oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet. Drizzle an equal amount of the olive oil over the surface of each piece.

Spread a generous 2 tablespoons of pizza sauce evenly onto the center of each naan piece, leaving a 1/2-inch border around the sauce.

Slice the mozzarella into 1/4-inch thick rounds.

Halve the tomato and remove and discard the seeds. Dice tomato into 1/4-inch pieces.

Finely mince the garlic.

Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.

Distribute mozzarella equally between each piece of naan. Add the diced tomato, minced garlic, and half of the basil leaves. Reserve remaining basil for garnish.

Bake pizzas on middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 12-14 minutes.

Check to see that pizzas are done. Remove from oven or add time as needed.

Allow pizzas to cool for 2-3 minutes. Top with reserved basil ribbons and a sprinkle of flaky sea salt, then slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.

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Nutrition

My Calorie Intake

1
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All Reviews
5.0

Karen Bradley

Made these with my daughter and it was so fun and easy! Great for after school or work snack. We only needed to cook them for 10 minutes and they were perfect!

Nov 17, 2025

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Tips & Tricks (5)

Toast Your Naan First 🔥
Lightly toast the naan on a dry skillet for 1-2 minutes before adding toppings to create a crispy base that prevents sogginess and enhances texture.
Drain Your Tomatoes 💧
Pat sliced tomatoes dry with paper towels and let them sit on salt for 5 minutes to remove excess moisture, preventing a watery pizza and maintaining crispness.
Add Mozzarella Strategically 🧀
Tear fresh mozzarella into bite-sized pieces and add them in the last 2 minutes of cooking so they melt gently without becoming rubbery or overcooked.
Finish with Raw Basil and Oil 🌿
Add fresh basil leaves and a drizzle of extra-virgin olive oil immediately after removing from heat to preserve their delicate flavor and vibrant color.
Use Minced Garlic Wisely 🧄
Mix minced garlic directly into your pizza sauce or oil before spreading rather than placing raw on the naan to ensure even distribution and prevent bitter burnt spots.