Save It My roommate tossed a bag of naan on the counter one Thursday night and said she was too tired to cook anything real. I had marinara left over from pasta earlier that week, mozzarella that needed using, and a hunch that garlic butter could make just about anything better. What started as a lazy experiment turned into something we made at least twice a month after that. The smell of garlic and melting cheese filling a tiny apartment never gets old.
I brought these to a potluck once, cut into wedges and piled on a wooden board. People kept asking if I'd ordered them from some secret Italian takeout spot. When I admitted it was just naan from the grocery store, half the room pulled out their phones to take notes. It felt good to share something so simple that tasted like I'd put in way more effort than I actually did.
Ingredients
- Naan bread: The soft, pillowy texture crisps up beautifully in the oven and holds toppings without getting soggy.
- Marinara sauce: Use your favorite jarred variety or leftover homemade, just make sure it is thick enough not to soak through.
- Shredded mozzarella cheese: Pre-shredded saves time, but block mozzarella you grate yourself melts smoother and tastes richer.
- Fresh basil leaves: Add these after baking so they stay bright green and fragrant, not wilted and drab.
- Unsalted butter: Melted and mixed with garlic, this is the secret to that irresistible golden, garlicky crust.
- Garlic cloves: Mince them finely so every bite gets a hit of flavor without any harsh chunks.
- Olive oil: Blended into the garlic butter, it keeps everything glossy and prevents burning.
- Sea salt: Just a pinch in the butter mixture brings out all the other flavors.
Instructions
- Preheat and Prep:
- Set your oven to 425 degrees and line a baking sheet with parchment paper. This keeps cleanup easy and prevents sticking.
- Make the Garlic Butter:
- Whisk together melted butter, minced garlic, olive oil, and sea salt in a small bowl until combined. The aroma alone will make you hungry.
- Brush the Naan:
- Lay the naan on your prepared sheet and brush each piece generously with garlic butter, getting all the way to the edges. Do not be shy, this is where the magic starts.
- Add Sauce and Cheese:
- Spoon about three to four tablespoons of marinara onto each naan and spread it evenly, then sprinkle mozzarella over the top. Try to cover the sauce completely for the best melt.
- Bake Until Bubbly:
- Slide the sheet into the oven and bake for eight to ten minutes, watching for melted, bubbly cheese and crispy edges. The naan should be golden and firm to the touch.
- Garnish and Serve:
- Pull them out, scatter fresh basil over each pizza, and add black pepper or red pepper flakes if you like heat. Slice into wedges and serve while still warm.
Save It One night I made these for my nephew who claimed he hated anything green. I tucked tiny basil leaves under the cheese on his piece, and he devoured two slices without noticing. When I told him later, he shrugged and said maybe green stuff was okay if it tasted like pizza. Small victories in the kitchen feel just as good as the big ones.
How to Store and Reheat
Leftover naan pizzas keep well in an airtight container in the fridge for up to three days. Reheat them in a 375 degree oven for about five minutes to bring back the crispy edges, microwaving makes them chewy and sad. You can also freeze them before baking, then pop them straight into the oven from frozen and add a couple extra minutes to the bake time.
Flavor Variations to Try
Swap marinara for pesto and top with cherry tomatoes and goat cheese for a summery twist. Add cooked chicken, caramelized onions, or sauteed mushrooms if you want something heartier. I have even spread a thin layer of ricotta under the mozzarella for extra creaminess, and it was gone in minutes.
Serving Suggestions
These naan pizzas work as a main course with a simple green salad on the side, or cut into smaller pieces as an appetizer for game night. Pair them with a crisp white wine or sparkling water with lemon. They are also great for kids to customize with their own toppings before baking.
- Serve with a side of arugula tossed in lemon vinaigrette for a peppery contrast.
- Drizzle with balsamic glaze right before serving for a sweet and tangy finish.
- Offer extra red pepper flakes and grated Parmesan at the table so everyone can adjust to their taste.
Save It These naan pizzas prove that the best meals do not need to be complicated or fancy. Keep naan in your freezer and the rest of these ingredients on hand, and you will always have a backup plan that feels like a treat.
Recipe FAQs
- → Can I use homemade naan instead of store-bought?
Yes, homemade naan works beautifully for this dish. Just ensure it's fully cooked before adding toppings, as the baking time is quite short.
- → What can I substitute for naan bread?
Pita bread, flatbread, or even small tortillas make excellent alternatives. Adjust baking time slightly depending on thickness.
- → How do I make this vegan?
Use plant-based butter for the garlic mixture and dairy-free mozzarella for topping. Ensure your naan is vegan-friendly as some contain yogurt or milk.
- → Can I prepare these ahead of time?
You can assemble the pizzas up to 2 hours ahead and refrigerate. Bake just before serving for best texture and flavor.
- → What other toppings work well with this base?
Try sliced tomatoes, olives, mushrooms, or arugula. A drizzle of balsamic glaze or pesto after baking adds extra depth.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness.