Crispy Garlic Parmesan Naan Pizza (Printable Version)

Golden naan topped with garlic butter, Parmesan, mozzarella, tomatoes & spinach. Quick & flavorful fusion flatbread.

# What You'll Need:

→ Base

01 - 4 pieces garlic naan

→ Garlic Butter

02 - 3 tablespoons unsalted butter, melted
03 - 3 garlic cloves, finely minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1/4 teaspoon sea salt

→ Toppings

06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup cherry tomatoes, halved
09 - 1/4 cup red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - Freshly ground black pepper to taste
12 - 1/2 teaspoon crushed red pepper flakes
13 - Olive oil for drizzling

# Steps to Follow:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, parsley, and sea salt. Mix until well incorporated.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Sprinkle half of the Parmesan cheese evenly over the naan.
05 - Top each naan with mozzarella, remaining Parmesan, cherry tomatoes, red onion, and spinach leaves. Season with black pepper and red pepper flakes.
06 - Bake for 10 to 12 minutes, or until cheese is melted and bubbly and naan edges are golden and crisp.
07 - Remove from oven, drizzle lightly with olive oil, and let cool for 2 minutes before slicing. Serve warm.

# Additional Tips::

01 -
  • It comes together faster than delivery and tastes infinitely better.
  • The garlic butter soaks into the naan and creates this buttery, crisp base that no regular pizza dough can match.
  • You can raid your fridge and use whatever toppings you have on hand without a single rule to follow.
  • It feels fancy enough for guests but easy enough for a Tuesday night when you're too tired to think.
02 -
  • Don't skip brushing the garlic butter all the way to the edges, that's where the naan gets the crispiest and most flavorful.
  • If your toppings are watery like fresh tomatoes or spinach, pat them dry with a towel first so the naan doesn't get soggy.
  • Watch the oven closely in the last few minutes because naan can go from perfectly golden to too dark very quickly.
03 -
  • Use a pastry brush with silicone bristles for the garlic butter, it spreads more evenly and doesn't leave streaks.
  • If your naan is frozen, let it thaw at room temperature for 10 minutes before brushing, it absorbs the butter better that way.
  • For an extra crispy bottom, bake the naan on a preheated pizza stone instead of a baking sheet.
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