Naan Pizza
Servings: 3 servings
Calories: 855kcal
Three quick and easy naan pizza options – Margherita, Veggie, and Mediterranean – make for a fun, customizable meal ready in just 30 minutes!
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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
Calories: 855kcal | Carbohydrates: 77g | Protein: 34g | Fat: 46g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 80mg | Sodium: 2959mg | Potassium: 643mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1863IU | Vitamin C: 44mg | Calcium: 576mg | Iron: 3mg
