Save to Pinterest My neighbor knocked on the door holding two warm naan breads she didn't need, and I was halfway through a craving for pizza with zero dough in sight. I brushed them with garlic butter on a whim, piled on whatever was in the fridge, and ten minutes later we were eating what might be the smartest dinner shortcut I've stumbled into. The edges crisped up like thin crust, the garlic butter soaked into every bite, and the Parmesan gave it this salty, golden crunch that made store-bought dough feel like too much work. Now I keep naan stocked just for nights when I want pizza without the wait.
I made this for my sister when she came over tired from work, and she ate both pizzas standing at the counter before I could plate them properly. She said the garlic butter made it taste like something from a restaurant, and I didn't tell her it was just three ingredients mixed in a bowl. We've made it together a few times since, and she always brushes extra butter on the edges because she likes them extra crispy.
Ingredients
- Unsalted butter: Melted and mixed with garlic, this soaks into the naan and creates golden, crispy edges with flavor in every bite.
- Garlic cloves: Fresh minced garlic gives the butter that punch of warmth and makes the whole kitchen smell like a pizzeria.
- Fresh parsley: Optional but worth it for a little brightness and color mixed into the butter.
- Garlic naan breads: The base that does half the work for you, already soft and flavorful and ready to crisp up in the oven.
- Grated Parmesan cheese: Sprinkled under the sauce, it creates a salty, nutty layer that clings to the naan and crisps beautifully.
- Shredded mozzarella cheese: Melts into gooey, stretchy bites and holds all the toppings together like classic pizza.
- Pizza sauce or marinara sauce: A thin layer is all you need to keep the naan from getting soggy while adding tangy tomato flavor.
- Cherry tomatoes: Halved and roasted, they burst into sweet, juicy pockets that balance the richness of the cheese.
- Red onion: Thinly sliced so it softens and caramelizes slightly without overpowering the other toppings.
- Baby spinach leaves: Wilts just enough in the oven to add color and a little earthy flavor without turning soggy.
- Crushed red pepper flakes: Optional but adds a gentle heat that wakes up the whole pizza.
- Fresh basil leaves: Torn and scattered on top right before serving for that fresh, aromatic finish.
- Salt and freshly ground black pepper: A light seasoning over the toppings brings everything into balance before baking.
Instructions
- Get the oven ready:
- Preheat your oven to 425°F and line a baking sheet with parchment paper so the naan crisps up without sticking. The high heat is key to getting those edges golden and crunchy.
- Make the garlic butter:
- In a small bowl, stir together the melted butter, minced garlic, and parsley until it smells like heaven. This simple mix is what makes the naan taste like something special.
- Brush the naan:
- Lay the naan breads on the baking sheet and brush them generously with the garlic butter, making sure to get the edges. Don't be shy with it, the butter soaks in and crisps up beautifully.
- Add the Parmesan base:
- Sprinkle half of the Parmesan evenly over both naan breads, creating a salty, nutty layer that will melt into the bread. This step keeps the naan from getting soggy and adds a ton of flavor.
- Spread the sauce:
- Spoon the pizza sauce over the Parmesan and spread it evenly, leaving a little border around the edges. A thin layer is all you need to keep things balanced.
- Pile on the toppings:
- Scatter the mozzarella, cherry tomatoes, red onion, and spinach over the sauce, then sprinkle the remaining Parmesan on top. Season with salt, pepper, and red pepper flakes if you like a little heat.
- Bake until bubbly:
- Slide the baking sheet into the oven and bake for 10 to 12 minutes, until the cheese is melted and bubbling and the edges of the naan are crisp and golden. Keep an eye on it near the end so it doesn't burn.
- Garnish and serve:
- Pull the pizzas out, scatter fresh basil leaves over the top, and slice them up while they're still hot. Serve immediately while the cheese is stretchy and the naan is at its crispiest.
Save to Pinterest The first time I served this to friends, I called it a weeknight experiment and they called it genius. One of them took a photo before I even cut it, and another asked if I'd made the naan from scratch. I didn't have the heart to tell them it came from a bag, because honestly, that's the whole point.
Choosing Your Toppings
The beauty of naan pizza is that it works with whatever you have on hand, so don't stress about following the recipe exactly. I've used leftover roasted vegetables, torn up fresh mozzarella, and even a drizzle of balsamic glaze when I wanted something a little fancier. For a meatier version, cooked chicken, crumbled sausage, or pepperoni all work beautifully, just make sure they're already cooked since the baking time is short. Keep the toppings light and balanced so the naan stays crispy and doesn't get weighed down.
Storing and Reheating Leftovers
If you somehow have leftovers, let the naan pizzas cool completely before wrapping them in foil or storing them in an airtight container in the fridge for up to two days. Reheat them in a 375°F oven for about 5 minutes to bring back the crispiness, because the microwave will make them soggy and sad. I've also frozen them after baking, wrapped tightly, and reheated them straight from the freezer with good results, though they're always best fresh.
Pairing and Serving Ideas
These naan pizzas are filling enough on their own, but I like to serve them with a simple green salad dressed in lemon vinaigrette to cut through the richness. A crisp white wine like Sauvignon Blanc or a light beer pairs beautifully, and if you're feeding a crowd, you can double or triple the recipe and let everyone customize their own. They're also great cut into smaller pieces and served as an appetizer at parties, where they disappear faster than you'd expect.
- Add a side of garlic knots or breadsticks if you're feeding hungry teenagers.
- Drizzle a little hot honey over the top right before serving for a sweet and spicy kick.
- Serve with marinara sauce on the side for dipping the crispy edges.
Save to Pinterest This recipe taught me that the best meals don't always need the most effort, just the right timing and a little creativity. Keep naan in your freezer and you'll always be twenty minutes away from something that feels like a win.
Common Recipe Questions
- → Can I use store-bought naan bread?
Yes, store-bought naan works perfectly for this dish. Look for garlic naan or plain naan in the bakery section or international aisle of your grocery store.
- → What toppings work best on naan pizza?
Cherry tomatoes, red onion, spinach, mushrooms, olives, bell peppers, and fresh basil all work wonderfully. For protein, add cooked chicken, pepperoni, or Italian sausage.
- → How do I keep the naan crispy?
Bake at a high temperature (425°F) and don't overload with toppings or sauce. The garlic butter creates a barrier that helps maintain crispness while adding flavor.
- → Can I make the garlic butter ahead of time?
Absolutely. Mix the melted butter with minced garlic and parsley, then store in the refrigerator for up to 3 days. Simply reheat before brushing on the naan.
- → What cheese alternatives can I use?
Try an Italian cheese blend, provolone, fontina, or goat cheese instead of mozzarella. For a bolder flavor, add grated Pecorino Romano alongside the Parmesan.
- → How long does leftover naan pizza keep?
Store cooled pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness.