Save It My roommate walked in one night while I was brushing garlic butter onto naan, and she asked if I was making garlic bread or pizza. I said both, and her face lit up. That's exactly what these are: the chewy, pillowy comfort of naan meets the gooey, herby joy of Margherita pizza. It takes ten minutes, uses what's already in your fridge, and somehow tastes like you planned it all week.
I made these for a group of friends during a last minute movie night, and they disappeared before the opening credits finished. One friend, who usually picks off all the basil from everything, ate hers whole and asked for the recipe. I think it was the garlic butter that won her over. When something this simple gets that kind of reaction, you know its a keeper.
Ingredients
- Unsalted butter: This is the base of your garlic butter, and using unsalted lets you control the salt level perfectly without over-seasoning the naan.
- Garlic, finely minced: Fresh garlic is non-negotiable here, it blooms in the butter and fills your kitchen with the kind of smell that makes people wander in asking whats for dinner.
- Fresh parsley, chopped: Optional, but it adds a bright pop of color and a subtle herby note that balances the richness of the butter.
- Naan bread: The secret MVP, its already soft and fluffy, and it crisps up beautifully in the oven without drying out like some thin crusts do.
- Marinara sauce: Use your favorite jarred sauce or leftover homemade, just make sure its well-seasoned so you dont need to doctor it up.
- Shredded mozzarella cheese: Low-moisture mozzarella melts into those perfect stretchy strings, and it browns just enough to get a little caramelized on the edges.
- Fresh basil leaves: Add these after baking so they stay vibrant and fragrant, tearing them releases even more of that sweet, peppery aroma.
- Olive oil: A light drizzle at the end adds richness and makes the whole thing glisten like it came from a wood-fired oven.
- Freshly cracked black pepper: Just a few turns of the pepper mill brings a gentle heat that wakes up all the other flavors.
Instructions
- Preheat and Prep:
- Set your oven to 220 degrees Celsius and line a baking sheet with parchment paper. This keeps cleanup easy and prevents the naan from sticking when the cheese bubbles over.
- Make the Garlic Butter:
- Melt the butter in a small saucepan over medium heat, then add the minced garlic and let it sizzle gently for a minute or two until it smells incredible but hasnt turned brown. Stir in the parsley and salt, then take it off the heat so the garlic doesnt burn.
- Brush the Naan:
- Lay your naan breads flat on the baking sheet and use a pastry brush to coat each one generously with the garlic butter, making sure to get into all the little bubbles and ridges. This step is where all the flavor starts.
- Add the Sauce:
- Spoon about a quarter cup of marinara onto each naan and spread it out with the back of the spoon, leaving a small border so the edges get crispy and golden. Dont overdo it or the naan will get soggy.
- Top with Cheese:
- Scatter the shredded mozzarella evenly over the sauce, covering it well but not piling it too high. The cheese will melt and spread, so a little goes a long way.
- Bake Until Bubbly:
- Slide the baking sheet into the oven and bake for 8 to 10 minutes, watching for the cheese to melt into a bubbling, golden layer and the edges of the naan to turn crisp and lightly browned. Your kitchen will smell like a pizzeria.
- Finish and Serve:
- Pull the pizzas out of the oven and immediately scatter fresh basil leaves on top, drizzle with a little olive oil, and crack some black pepper over everything. Slice them up and serve while theyre still steaming.
Save It 
Save It The first time I pulled these out of the oven, I realized I had accidentally made something that felt like a hug in food form. My neighbor smelled them through the wall and texted asking if I was okay because it smelled too good to be a regular Wednesday. I brought her one still warm, and she said it tasted like vacation. Thats when I knew this wasnt just a quick dinner, it was a mood.
Choosing Your Naan
Not all naan is created equal, and the kind you pick makes a real difference here. I like the thicker, fluffier store-bought naan because it holds up to the toppings without getting floppy, and it crisps on the bottom while staying soft in the middle. If you can find garlic naan, even better, it doubles down on that buttery garlic flavor and saves you a step. Homemade naan works beautifully too, especially if its still slightly warm when you start building your pizzas.
Customizing Your Toppings
Once you nail the basic version, this recipe becomes a canvas for whatever youre craving. Ive added sliced cherry tomatoes, caramelized onions, roasted red peppers, even leftover grilled chicken when I wanted something heartier. A sprinkle of red pepper flakes before baking adds a gentle kick, and a grating of Parmesan over the finished pizza brings a salty, nutty depth that makes it feel a little more grown-up. Just remember not to overload the naan or it wont crisp up properly.
Serving and Storing
These pizzas are best straight out of the oven when the cheese is still gooey and the edges are crackling. If you have leftovers, which is rare, they reheat surprisingly well in a hot oven or even a skillet over medium heat to bring back some of that crispness. I wouldnt recommend the microwave unless you like chewy, sad pizza.
- Serve them whole as personal pizzas or slice them into strips for a shareable appetizer.
- Pair them with a simple green salad or roasted vegetables to round out the meal.
- Store any extras in an airtight container in the fridge for up to two days and reheat gently.
Save It 
Save It This recipe has become my go-to when I want something comforting, fast, and impressive without any stress. It proves that you dont need hours or fancy ingredients to make something that feels like a celebration.
Recipe FAQs
- → Can I use homemade naan instead of store-bought?
Yes, homemade naan works beautifully and adds even more authentic flavor. Just ensure it's cooled completely before adding toppings to prevent sogginess.
- → How do I prevent the naan from getting soggy?
Brush the garlic butter first to create a barrier, use marinara sauce sparingly, and bake at high heat. The quick cooking time ensures a crispy base while the cheese melts perfectly.
- → What other toppings work well with this base?
Try roasted vegetables, sliced tomatoes, caramelized onions, mushrooms, or pepperoni. The garlic butter base complements both vegetarian and meat toppings beautifully.
- → Can I make these ahead of time?
Prepare the garlic butter and assemble the pizzas up to 2 hours ahead, then bake just before serving. For best results, always bake fresh for optimal texture and melted cheese.
- → How do I make this dairy-free?
Substitute vegan butter for the garlic butter and use dairy-free mozzarella cheese. Many plant-based cheeses melt beautifully and maintain the gooey texture.
- → What size naan bread should I use?
Standard 8-inch naan works perfectly for individual servings. Smaller mini naan makes great appetizers, while larger naan can be cut into slices for sharing.