Crispy Garlic Parmesan Naan Pizza (Printable Version)

Garlic butter naan topped with Parmesan, mozzarella, tomatoes, and basil. Ready in 22 minutes for a quick meal.

# What You'll Need:

→ Garlic Butter

01 - 3 tablespoons unsalted butter, melted
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh parsley, finely chopped

→ Pizza Toppings

04 - 2 large garlic naan breads
05 - 1/2 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup pizza sauce or marinara sauce
08 - 1/2 cup cherry tomatoes, halved
09 - 1/4 red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - 1/4 teaspoon crushed red pepper flakes
12 - Fresh basil leaves for garnish
13 - Salt and freshly ground black pepper to taste

# 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, and chopped parsley.
03 - Place naan breads on prepared baking sheet. Brush each naan generously with garlic butter mixture.
04 - Sprinkle half of the grated Parmesan cheese evenly over the garlic-brushed naan.
05 - Distribute pizza sauce evenly across the Parmesan layer on both naan breads.
06 - Add shredded mozzarella cheese, then arrange halved cherry tomatoes, sliced red onion, and baby spinach leaves on top.
07 - Sprinkle remaining Parmesan cheese over all toppings. Season with salt, pepper, and red pepper flakes.
08 - Bake for 10 to 12 minutes until cheese is melted, bubbly, and naan edges are crisp.
09 - Remove from oven, garnish with fresh basil leaves, slice, and serve immediately.

# Additional Tips::

01 -
  • It takes less time than ordering delivery and tastes like you planned it all along.
  • The garlic butter seeps into the naan and creates crispy, flavorful edges you can't stop picking at.
  • You can use whatever toppings are already in your fridge and it still turns out like a treat.
  • It's impressive enough for company but easy enough for a Tuesday night alone on the couch.
02 -
  • Brush the garlic butter all the way to the edges or they won't crisp up properly and you'll miss out on the best bites.
  • Don't overload the toppings or the naan will get soggy in the middle instead of staying crispy underneath.
  • Let the pizzas cool for just a minute before slicing or the cheese will slide right off and make a mess.
03 -
  • Use a pastry brush to get the garlic butter into every corner, it makes all the difference in flavor and texture.
  • If your naan is on the thicker side, toast it lightly in the oven for 2 minutes before adding toppings so it crisps up properly.
  • Make extra garlic butter and brush it on the crust halfway through baking for an even richer, crispier finish.
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