Naan pizza is my answer anytime my husband asks me for something seriously tasty, without any effort. It’s the best of both worlds—flavor-packed naan and all the pizza goodness I’m craving, minus the fuss. Whether I’m feeling a classic Margherita, a veggie-loaded option, or a Mediterranean spin, this recipe never disappoints. And the best part? It’s done in under 30 minutes.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Quick and easy. Skip the takeout, this pizza recipe is super simple, and takes no time at all! Perfect for a quick lunch the whole family will love.
- Customizable. The best part about pizza is that it’s customizable. You can assemble your favorite toppings and skip toppings you don’t like!
- Flavorful base. The slightly tangy flavor adds an extra layer of flavor. Plus, naan bread is lighter than traditional pizza crust while being crispy on the outside and soft on the inside!
📋 Ingredients and notes
To make this naan pizza, you’ll need at least three pieces of naan bread and a cup of tomato sauce for the base. You’ll also need to prepare your chosen pizza toppings. For my version, I made options for Margherita toppings, vegetable toppings, and Mediterranean toppings.
Variations & Substitutions
- Naan. Use store-bought naan for convenience. I like to use whole wheat naan, but you can also use flavored flatbreads like garlic naan or stuffed naan.
- Tomato sauce. The base for the pizza. You can also use pesto or hummus for a different flavor of pizza sauce.
- Margherita toppings. You’ll need mozzarella cheese, fresh basil, olive oil, and sea salt.
- Vegetable toppings. You’ll need mushrooms, bell peppers, cherry tomatoes, mozzarella, dried oregano, fresh basil, sea salt, red pepper flakes, and olive oil.
- Mediterranean toppings. You’ll need hummus, cucumber, cherry tomatoes, black olives, feta cheese, red onion, olive oil, dried oregano, sea salt, black pepper, lemon, and basil leaves. Note that I am allergic to cucumbers, so my husband was the tester for this particular version!
📖 How to make naan pizza
To make the margherita naan pizza:
Step 1:
Preheat the oven to 400°F (200°C).
Step 2:
Place the naan on a baking sheet.
Step 3:
Spread tomato sauce evenly over the naan. Sprinkle mozzarella on top. Drizzle with olive oil and season with salt and pepper.
Step 4:
Bake in the oven for 8-10 minutes, until the cheese is melted and bubbly.
Step 5:
Remove from the oven and top with fresh basil leaves before serving.
To make the vegetables naan pizza:
Step 1:
Place the naan on a baking sheet.
Step 2:
Spread tomato sauce evenly over the naan. Then, sprinkle shredded mozzarella cheese over the naan.
Step 3:
Arrange the sliced mushrooms, bell peppers, red onion, and cherry tomatoes evenly over the cheese. Then, season with dried oregano, salt and red pepper flakes.
Step 4:
Drizzle a little olive oil over the toppings.
To make the fresh Mediterranean naan pizza:
Step 1:
Spread a layer of hummus over the naan.
Step 2:
Arrange the cucumber slices, cherry tomato halves, black olives, and red onion evenly over the hummus.
Step 3:
Sprinkle crumbled feta cheese and chopped basil leaves. Then, drizzle with olive oil, dried oregano, salt, pepper and basil leaves.
Step 4:
Squeeze a lemon wedge over the top and serve.
Shruthi’s Top Tip
For a crispier base, pre-bake the naan for 2-3 minutes before adding any sauce or toppings; this helps to prevent sogginess.
- Use a pizza stone or a preheated baking sheet in the oven to distribute heat evenly, resulting in a perfectly crispy crust.
- Don’t overload the naan with too much sauce or cheese, as this can make the base soggy. A thin, even layer works best.
- Tear or lightly crush the fresh basil leaves by hand instead of cutting with a knife to release their essential oils and maximize flavor.
- Broil the naan pizza for the last 1-2 minutes of baking to achieve a golden, bubbly top, but keep a close eye to prevent burning.
- If making multiple naan pizzas, bake them in batches rather than crowding the baking sheet to ensure each gets evenly baked and crispy.
👩🏽🍳 Troubleshooting FAQs
Store-bought naan works perfectly and saves time, but if you have more time, you can also make homemade naan for a fresher taste.
Pre-bake the naan for a few minutes and avoid overloading it with sauce or toppings. Use a pizza stone for an extra crisp base.
Absolutely! Fresh mozzarella, goat cheese, or a mix of cheddar and mozzarella all work well, depending on your flavor preference.
Yes, grilling adds a great charred flavor. Just preheat the grill, place the naan directly on the grates, and cook until the cheese melts.
🍴 How to serve naan pizza
Serve naan pizza for a simple but satisfying lunch or dinner. To make it a complete meal, serve it with tomato soup, Greek chickpea soup, or Minestrone soup. You can also serve it with a simple salad like an Italian chopped salad or a Caesar salad.
🍴Storage and reheating suggestions
To store leftover pizza, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. Then, reheat it in the oven to make the crust crispy again!
🍴 More easy lunch recipes
If you like this recipe, check out my other easy lunch recipes:
Pimento Cheese Sandwich
Kimchi Grilled Cheese
Chickpea “Tuna” Salad
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Naan Pizza
Ingredients
For the base:
- 3 naan breads
- 1 cup tomato sauce
Margherita topping:
- 1 cup mozzarella, part skimmed, shredded
- 1 tablespoon olive oil, extra virgin
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 5 fresh basil leaves
Vegetables topping:
- 1 cup mozzarella, part skimmed, shredded
- ½ cup fresh mushrooms, thinly sliced
- ½ red bell pepper, thinly sliced
- 1 tablespoon red onion, thinlt sliced
- ½ cup cherry tomatoes, halved
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes
- 1 tablespoon olive oil, extra virgin
Mediterranean topping (no bake option):
- ½ cup hummus
- ½ cup cucumber, thinly sliced
- ¼ cup cherry tomatoes, halved
- ¼ cup black olives, pitted and halved
- 1 tablespoon red onion, thinly sliced
- ¼ cup crumbled feta cheese
- 1 teaspoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon basil leaves, sliced
- 1 lemon wedge, for squeezing
Instructions
- Preheat the oven to 400°F (200°C).
- Place the naan on a baking sheet.
To make the margherita naan pizza:
- Spread tomato sauce evenly over the naan. Sprinkle mozzarella on top. Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for 8-10 minutes, until the cheese is melted and bubbly.
- Remove from the oven and top with fresh basil leaves before serving.
To make the vegetables naan pizza:
- Spread tomato sauce evenly over the naan. Arrange the sliced mushrooms, bell peppers, red onion, and cherry tomatoes evenly over the cheese.
- Season with dried oregano, salt and red pepper flakes.
- Drizzle a little olive oil over the toppings.
To make the fresh mediterranean naan pizza:
- Spread a layer of hummus over the naan.
- Arrange the cucumber slices, cherry tomato halves, black olives, and red onion evenly over the hummus. Sprinkle crumbled feta cheese and chopped basil leaves.
- Drizzle with olive oil, dried oregano, salt, pepper and basil leaves.
- Squeeze a lemon wedge over the top and serve.
Notes
- For a crispier base, pre-bake the naan for 2-3 minutes before adding any sauce or toppings; this helps to prevent sogginess.
- Use a pizza stone or a preheated baking sheet in the oven to distribute heat evenly, resulting in a perfectly crispy crust.
- Don’t overload the naan with too much sauce or cheese, as this can make the base soggy. A thin, even layer works best.
- Tear or lightly crush the fresh basil leaves by hand instead of cutting with a knife to release their essential oils and maximize flavor.
- Broil the naan pizza for the last 1-2 minutes of baking to achieve a golden, bubbly top, but keep a close eye to prevent burning.
- If making multiple naan pizzas, bake them in batches rather than crowding the baking sheet to ensure each gets evenly baked and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
