Garlic Naan Margherita Pizzas (Printable Version)

Naan bread with garlic butter, marinara, mozzarella, and fresh basil. Ready in 10 minutes for a quick fusion meal.

# What You'll Need:

→ Garlic Butter

01 - 4 tablespoons unsalted butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon fresh parsley, chopped
04 - 1/4 teaspoon salt

→ Pizzas

05 - 4 pieces naan bread
06 - 1 cup marinara sauce
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup fresh basil leaves
09 - 2 tablespoons olive oil
10 - Freshly cracked black pepper to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in parsley and salt, then remove from heat.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter.
04 - Spread 1/4 cup marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce on each pizza.
06 - Bake in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly and edges are golden.
07 - Remove pizzas from the oven. Top with fresh basil leaves, a drizzle of olive oil, and freshly cracked black pepper.
08 - Slice and serve immediately.

# Additional Tips::

01 -
  • It transforms pantry staples into something that feels special without any fuss or fancy equipment.
  • The garlic butter soaks into the naan and crisps the edges in a way that regular pizza dough just cant replicate.
  • You can make four personal pizzas at once, so everyone gets exactly what they want on top.
  • Its faster than ordering delivery and tastes like you spent an hour in the kitchen.
02 -
  • Dont skip brushing the garlic butter all the way to the edges, thats where the naan gets the most flavor and the crispiest texture.
  • If your marinara is too watery, the naan will steam instead of crisp, so choose a thicker sauce or simmer it down for a few minutes first.
  • Add the basil only after baking, putting it on before will make it wilt and turn dark instead of staying bright and aromatic.
03 -
  • Use a pizza stone if you have one, it makes the bottom of the naan even crispier and more pizza-like.
  • Brush a tiny bit of garlic butter on the crust edges after baking for an extra hit of flavor and shine.
  • If youre making these for a crowd, double the garlic butter recipe and keep it warm so everyone can brush a little extra on their slice.
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