Quick Margherita Naan (Printer View)

Crisp naan topped with fresh mozzarella, tomatoes, basil, and olive oil for a quick tasty flatbread.

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

# Method:

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

# Expert Advice:

01 -
  • It takes less time than most takeout orders and tastes like you spent the afternoon in the kitchen.
  • The naan base gives you that perfect chewy-crispy texture without any kneading or proofing.
  • You probably already have most of these ingredients, and the rest are worth keeping around.
02 -
  • Don't skip the parchment paper, naan can stick to a bare baking sheet and tear when you try to lift it.
  • Add the basil after baking, not before, or it will turn dark and lose its fresh flavor.
  • If your mozzarella is very wet, pat it dry with a paper towel so the pizza doesn't get soggy.
03 -
  • Brush the edges of the naan with a little olive oil before baking for an extra golden, crispy crust.
  • Use a pizza cutter instead of a knife to slice through the naan cleanly without dragging the toppings.
  • If you want a bit of heat, sprinkle chili flakes over the sauce before adding the cheese.
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