Garlic Naan Margherita Pizzas (Printer-friendly)

Golden naan topped with marinara, bubbly mozzarella, and fresh basil for a speedy Indian-Italian fusion.

# What You'll Need:

→ Naan & Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper to taste
10 - Crushed red pepper flakes to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together melted butter, minced garlic, olive oil, and sea salt until well blended.
03 - Place naan breads on prepared baking sheet. Brush each piece generously with garlic butter mixture using a pastry brush.
04 - Spread 3 to 4 tablespoons marinara sauce evenly across each naan, leaving a 0.5 inch border.
05 - Distribute mozzarella cheese evenly over sauce layer, ensuring complete coverage.
06 - Bake for 8 to 10 minutes until cheese is melted and bubbly with crisp naan edges.
07 - Remove from oven. Garnish with fresh basil and optional black pepper or red pepper flakes. Slice and serve immediately.

# Expert Advice:

01 -
  • They come together in fifteen minutes flat, which means dinner can actually happen on a Tuesday night without the usual chaos.
  • That crispy-yet-pillowy naan base beats regular pizza crust in ways you won't expect until you taste it yourself.
  • The garlic butter transforms something simple into something that tastes like you've been planning this all day.
02 -
  • Don't skip the parchment paper because the garlic butter will pool slightly and stick to a bare sheet, turning your beautiful pizza into a scraping project.
  • If your cheese isn't melting smoothly, your oven might be running cool—add two minutes and watch through the window rather than guessing.
03 -
  • Keep your garlic butter warm while you work so it brushes smoothly, but not so hot that it melts into the bread before the cheese goes on.
  • Tearing basil by hand instead of cutting it keeps the flavor brighter and prevents the bruising that happens when a knife passes through delicate leaves.
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