Save to Pinterest The smell of garlic naan toasting in the oven reminded me I had leftover ground beef and a craving that didn't quite fit into a bun. I spread everything onto those soft, pillowy breads and watched them crisp up, cheese bubbling at the edges. My sister walked in, saw the pickles scattered on top, and laughed at the audacity of it. But one bite in, she grabbed her own piece before I could stop her. That's how these little pizzas became a weeknight favorite.
I made these during a game night once, thinking they'd be a quick snack between rounds. Instead, everyone hovered around the kitchen island, grabbing slices straight off the pan. The pickles were polarizing at first, until someone admitted they tasted exactly like the tangy crunch from a drive-thru burger. We ended up making a second batch and forgetting about the cards entirely.
Ingredients
- Ground beef (80/20 blend): The fat ratio keeps everything juicy and flavorful without being greasy, and it browns beautifully in the skillet.
- Yellow onion: Finely chopped so it melts into the beef and adds natural sweetness that balances the mustard and paprika.
- Garlic (minced): Fresh garlic punches up the savory notes and ties into the garlic naan base for a cohesive flavor.
- Smoked paprika: A subtle smokiness that mimics the char you'd get from a grill, even though you're cooking indoors.
- Yellow mustard: Just a teaspoon brings that classic burger tang without overpowering the beef.
- Mini garlic naan breads: These are the perfect size for individual servings and toast up with crispy edges and a soft center.
- Whole milk: The base of the cheese sauce, giving it a creamy texture that clings to every topping.
- Unsalted butter and all-purpose flour: The roux foundation that thickens the sauce and prevents it from splitting.
- Sharp cheddar and American cheese: Cheddar adds sharpness, American gives that gooey, nostalgic melt you remember from childhood burgers.
- Dill pickles: Thinly sliced for that briny pop that cuts through the richness of the beef and cheese.
- Ketchup, sesame seeds, scallions: Optional garnishes that make these look like tiny cheeseburgers and add pops of color and crunch.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment so the naan won't stick. Lay the naan breads out flat, leaving a little space between each one.
- Brown the beef:
- Heat a nonstick skillet over medium-high, add the ground beef, and break it up with a wooden spoon as it sizzles. Toss in the chopped onion after two minutes and cook until the beef is no longer pink and the onions turn soft and translucent, about four to five minutes total.
- Season the beef:
- Stir in the minced garlic, salt, pepper, smoked paprika, and mustard, letting everything cook together for one more minute until fragrant. Remove the skillet from the heat and set it aside.
- Make the cheese sauce:
- Melt butter in a small saucepan over medium heat, whisk in the flour, and cook for one minute until it smells nutty. Gradually pour in the milk while whisking constantly, then let it bubble gently until it thickens, about two to three minutes, before adding both cheeses and garlic powder and stirring until smooth.
- Assemble the pizzas:
- Spread a thin layer of cheese sauce on each naan, spoon the seasoned beef on top, drizzle more sauce over the beef, and scatter pickle slices across the surface. Don't be shy with the pickles, they're the secret weapon here.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for eight to ten minutes, watching for golden, crispy edges and a bubbling cheese layer. The naan should feel firm when you lift a corner with a spatula.
- Garnish and serve:
- Pull them out, drizzle with ketchup if you like, sprinkle sesame seeds and scallions or chives over the top, then slice each naan into halves or quarters. Serve them warm, straight from the pan.
Save to Pinterest There's something about pulling these out of the oven and seeing everyone's eyes light up that makes the whole thing feel like a little victory. It's not fancy, but it's exactly what you want when comfort food meets creativity. I've served these at potlucks, after long work days, and even as a late-night snack when nothing else sounded right.
Swapping Ingredients
Ground turkey works well if you want something leaner, though I add a drizzle of olive oil to the pan since it's drier than beef. Plant-based crumbles surprised me the first time I tried them here, they soak up the seasonings and hold their texture through baking. If you can't find mini naan, use one large naan and cut it into wedges after baking, or even pita bread in a pinch.
Making It Ahead
I've prepped the beef mixture and cheese sauce in the morning, stored them in the fridge, then warmed the sauce gently on the stove before assembling at dinner time. The naan crisps better when assembled fresh, so I don't recommend topping them more than an hour before baking. Leftovers reheat beautifully in a hot oven for five minutes, much better than the microwave which makes the naan chewy.
Serving Suggestions
These pair wonderfully with a simple green salad tossed in a tangy vinaigrette to cut the richness, or sweet potato fries if you're going all in. I've also served them alongside coleslaw for that full burger experience. A cold lager or a light red wine works well, though sparkling water with lime is my go-to when I want to keep things casual.
- Try adding sliced jalapeños or banana peppers if you like a spicy kick.
- Brush the naan with melted garlic butter before assembling for an extra layer of flavor.
- Top with shredded lettuce and diced tomatoes right after baking for a fresher, crunchier bite.
Save to Pinterest These little pizzas prove that the best recipes often come from throwing together what you have and trusting your instincts. I hope they bring the same joy to your table that they've brought to mine.
Common Recipe Questions
- → Can I make these ahead of time?
You can prepare the beef topping and cheese sauce up to 2 days in advance and store them separately in the refrigerator. Assemble and bake just before serving for the best texture.
- → What can I use instead of naan bread?
You can substitute pita bread, flatbread, small pizza bases, or even English muffins. Adjust baking time as needed based on thickness.
- → How do I prevent the naan from getting soggy?
Apply a thin layer of cheese sauce rather than over-saucing, and make sure to drain excess fat from the cooked beef before topping the naan.
- → Can I freeze these pizzas?
Yes, assemble the pizzas without baking, wrap them tightly in plastic wrap and foil, and freeze for up to 1 month. Bake directly from frozen, adding 5-7 minutes to the cooking time.
- → What sides pair well with these?
Serve with sweet potato fries, a simple green salad, coleslaw, or crispy onion rings for a complete meal. They also pair nicely with pickled vegetables.
- → How can I make the cheese sauce smoother?
Grate your cheese finely for faster melting, add the milk gradually while whisking constantly, and keep the heat at medium to prevent the sauce from breaking or becoming grainy.