Pin it I stumbled onto naan pizza on a Wednesday night when the grocery store was out of pizza dough. I grabbed naan on a whim, spread some passata over it, and ten minutes later I was biting into something that tasted like a wood-fired flatbread. The edges crisped up beautifully, the center stayed soft, and I never looked back.
The first time I made this for friends, they arrived early and caught me pulling golden-edged naan out of the oven. One of them asked if I'd been hiding a pizza oven in my apartment. I sliced it right there on the counter, still bubbling, and we ate it standing up in the kitchen with olive oil dripping onto our fingers.
Ingredients
- Naan breads: The base of the whole thing, naan crisps up fast and holds toppings without getting soggy, so grab plain or garlic depending on your mood.
- Tomato passata: Smooth and bright, it spreads easily and cooks down just enough to concentrate the flavor without making the naan wet.
- Dried oregano: A small amount wakes up the tomato and gives that classic pizza aroma as it bakes.
- Sea salt and black pepper: They balance the sweetness of the tomato and bring out the freshness of the mozzarella.
- Fresh mozzarella: Creamy and mild, it melts into soft, stretchy pools that taste clean and rich at the same time.
- Ripe tomato: Thin slices add juicy bursts and a touch of acidity that cuts through the cheese.
- Fresh basil leaves: Torn and scattered at the end, they bring a peppery, aromatic finish that makes the whole thing sing.
- Extra virgin olive oil: A drizzle after baking adds fruity depth and a silky finish that ties everything together.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment. This keeps the naan from sticking and makes cleanup a breeze.
- Lay out the naan:
- Place both naan breads flat on the sheet, leaving a little space between them so heat can circulate.
- Season the sauce:
- Stir the passata with oregano, salt, and pepper in a small bowl. Taste it, the seasoning should be punchy because it mellows as it bakes.
- Spread the sauce:
- Spoon it over each naan, stopping just shy of the edges to let them crisp up golden and bare.
- Add the toppings:
- Lay mozzarella slices first, then tuck tomato rounds in between. Don't overload, you want the cheese to melt evenly.
- Bake until golden:
- Slide the sheet into the oven and bake for 8 to 10 minutes, watching for bubbling cheese and toasted edges. The smell will tell you when it's ready.
- Finish with oil and basil:
- Pull it out, drizzle olive oil over the top, and scatter fresh basil leaves while it's still hot. Slice and serve right away.
Pin it One evening I made this for my sister after a long shift, and she sat at the table tearing off pieces with her hands, laughing about how something so simple could feel like comfort food. We didn't say much, just ate and passed the olive oil back and forth. That's when I realized this wasn't just fast, it was the kind of recipe that makes people feel cared for without you having to try too hard.
Choosing the Right Naan
Plain naan works beautifully if you want the toppings to shine, but garlic naan adds a subtle savory note that plays well with the mozzarella and basil. I've tried both, and honestly it depends on whether you're craving something clean or a little more aromatic. Either way, look for naan that's soft and pliable, not dried out, because it needs to crisp without turning into a cracker.
Variations and Add-Ons
If you want to switch things up, roasted red peppers or sautéed mushrooms fold right into this recipe without changing the cooking time. I've added crumbled feta once when I didn't have mozzarella, and it worked surprisingly well with the tomato and basil. You can also toss on some arugula after baking for a peppery bite, or sprinkle chili flakes if you like a little heat creeping in at the finish.
Storage and Reheating
This is best eaten fresh, while the naan is still crisp and the cheese is melty, but leftovers can be wrapped and refrigerated for a day. To reheat, skip the microwave and use the oven at 180°C (350°F) for about 5 minutes so the base crisps back up and the cheese doesn't turn rubbery.
- Store cooled slices in an airtight container in the fridge.
- Reheat in the oven, not the microwave, to restore the texture.
- Eat within 24 hours for the best flavor and crispness.
Pin it This recipe taught me that some of the best meals happen when you stop overthinking and just use what's in front of you. Keep a couple of naan in the freezer and you'll always be fifteen minutes away from something that feels special.
Recipe FAQ
- → Can I use other flatbreads instead of naan?
Yes, pita or similar flatbreads work well as alternatives, providing a different texture but equally tasty result.
- → What type of cheese is recommended?
Fresh mozzarella is ideal for its creamy melt and mild flavor, perfectly complementing the tomato and basil.
- → How can I enhance the flavors?
Adding chili flakes or grated Parmesan before baking adds a flavorful kick and depth to the dish.
- → Is it suitable for vegetarians?
Yes, this dish uses vegetarian-friendly ingredients including fresh mozzarella and vegetables.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge and reheat in the oven to maintain crispness.
- → What is the best way to prepare the tomato sauce?
Mix tomato passata with dried oregano, salt, and pepper for a simple and flavorful base spread evenly over the naan.