Garlic Naan Margherita Pizzas (Printable)

Crispy naan topped with garlic butter, marinara, and bubbly mozzarella in 15 minutes.

# What You Need:

→ Naan & Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper
10 - Crushed red pepper flakes

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, olive oil, and sea salt.
03 - Arrange naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan.
05 - Sprinkle mozzarella cheese evenly over the sauce on each piece.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly and edges of naan are crisp.
07 - Remove from oven. Top with fresh basil and, if desired, a sprinkle of black pepper or red pepper flakes. Slice and serve warm.

# Expert Advice:

01 -
  • Crispy edges meet gooey cheese in under fifteen minutes, no yeast or kneading drama required.
  • The garlic butter hits different when it meets warm naan, creating a fragrance that fills your kitchen before anything even gets golden.
  • It bridges two cuisines so naturally that guests always ask for the method, then realize they could've made it themselves.
02 -
  • Don't skip the parchment paper—once cheese hits a bare baking sheet, you're in for a rough time with cleanup, and nobody has energy for that.
  • The difference between soggy and crispy naan comes down to not oversaturating with sauce, which took me several attempts to understand but completely changed the outcome.
03 -
  • Mincing your garlic fine and letting it warm in butter rather than hitting it with direct oven heat keeps it sweet and mellow instead of harsh and bitter.
  • Using low-moisture mozzarella prevents weeping and keeps your naan from getting soggy, which is the difference between crispy and disappointing.
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