Save I used to think pizza night meant waiting an hour for dough to rise or settling for delivery. Then one Wednesday evening, staring at leftover naan and a lone ball of mozzarella, I spread sauce on the flatbread, tossed it in the oven, and ten minutes later had something that tasted like a pizzeria secret. The naan crisped at the edges but stayed soft in the center, holding melted cheese and sweet tomato like it was born for it. Now whenever someone says they don't have time to cook, I tell them about this.
I made this for my neighbor once when she mentioned missing her favorite pizza place back home. She took one bite, paused, and said it reminded her of the wood-fired pies she used to eat on Sunday nights. It wasn't the same, but it was close enough to bring back that feeling, and that's when I realized this little shortcut recipe had more heart than I'd given it credit for.
Ingredients
- Naan breads: The base of everything here, and garlic naan adds an extra layer of flavor that makes the whole thing feel more intentional.
- Tomato passata: Smoother than crushed tomatoes and less watery than sauce from a jar, it spreads evenly and bakes into the bread beautifully.
- Dried oregano: A pinch of this transforms plain tomato into something that smells like an Italian kitchen.
- Sea salt and black pepper: Simple seasonings that let the fresh ingredients shine without competing.
- Fresh mozzarella: The kind that comes in water, not the shredded stuff, it melts into creamy pools instead of turning rubbery.
- Ripe tomato: Thin slices add juiciness and a slight acidity that balances the richness of the cheese.
- Fresh basil leaves: Wait until after baking to add these so they stay bright green and fragrant.
- Extra virgin olive oil: A drizzle at the end ties everything together and adds a fruity finish.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment so nothing sticks. Lay the naan breads flat on the sheet, giving them a little space to breathe.
- Mix the Sauce:
- In a small bowl, stir together the passata, oregano, salt, and pepper until it smells like pizza. Taste it, if it needs more salt, add a pinch.
- Spread and Layer:
- Spoon the sauce onto each naan, spreading it gently with the back of the spoon and leaving a small edge bare. Arrange the mozzarella and tomato slices on top, overlapping them slightly.
- Bake Until Golden:
- Slide the sheet into the oven and bake for 8 to 10 minutes, watching for the cheese to bubble and the edges of the naan to turn golden brown. The smell will tell you when it's ready.
- Finish and Serve:
- Pull the pizzas out, drizzle olive oil over the top, and scatter fresh basil leaves across the surface. Slice into wedges and serve while the cheese is still molten.
Save One evening I made this for myself after a long day and ate both pizzas standing at the counter, tearing off pieces with my hands. It wasn't fancy, but it felt like taking care of myself in a way that mattered, and I've kept the ingredients stocked ever since.
Choosing Your Naan
Plain naan works perfectly, but garlic naan adds a savory depth that makes the whole thing taste more complex. I've also used whole wheat naan when I wanted something a little heartier, and it held up just as well under the toppings.
Customizing the Toppings
This recipe is forgiving and loves experimentation. I've added roasted red peppers, kalamata olives, and even thin slices of red onion when I wanted more bite. Just don't overload it or the naan won't crisp up properly.
Storing and Reheating
Leftovers can be wrapped in foil and stored in the fridge for up to two days. Reheat them in the oven at 180°C (350°F) for about 5 minutes to bring back the crispness, microwaving will make them chewy.
- Let the pizza cool completely before wrapping to avoid condensation.
- Reheat on a wire rack inside the oven for even crispness on the bottom.
- Freeze unbaked assembled pizzas for a quick future meal, just add a few extra minutes to the baking time.
Save This isn't the pizza you plan for, it's the one you make when you need something good, fast, and real. Keep the ingredients around, and you'll always have an answer to dinner.