Quick Margherita Naan (Printable)

Enjoy a fast, flavorful Margherita flatbread using naan topped with mozzarella, tomatoes, and basil.

# What You'll Need:

→ Base

01 - 2 large plain or garlic naan breads

→ Sauce

02 - 1/2 cup tomato passata or pizza sauce
03 - 1/2 teaspoon dried oregano
04 - 1/4 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 4.5 ounces fresh mozzarella, sliced
07 - 1 medium ripe tomato, thinly sliced
08 - 8 to 10 fresh basil leaves
09 - 1 tablespoon extra virgin olive oil

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Place the naan breads on the prepared baking sheet.
03 - Combine tomato passata, dried oregano, sea salt, and black pepper in a small bowl and mix well.
04 - Spread the sauce evenly over each naan bread, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly on top of the sauced naan breads.
06 - Bake for 8 to 10 minutes, until the cheese is bubbling and the naan edges turn golden brown.
07 - Remove from oven, drizzle with extra virgin olive oil, scatter fresh basil leaves on top, then slice and serve immediately.

# Expert Advice:

01 -
  • It comes together in fifteen minutes, no dough stretching or proofing required.
  • The naan base gives you crispy edges and a chewy middle that feels almost indulgent.
  • Fresh mozzarella and basil make it taste like something you'd order at a bistro, not throw together on a weeknight.
02 -
  • Don't skip the border when spreading sauce, bare edges crisp up and give you something to hold onto.
  • Use fresh mozzarella, not the pre-shredded kind, it melts smoother and tastes miles better.
  • Add the basil after baking, not before, or it will blacken and turn bitter in the oven.
03 -
  • Pat the mozzarella slices dry with a paper towel before adding them, it keeps the pizza from getting watery.
  • If your naan is on the thicker side, bake it for an extra minute or two so the bottom gets golden and crisp.
  • Drizzle the olive oil in a spiral motion after baking, it looks nicer and distributes the flavor evenly across every bite.
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