Naan Pizza Recipe: Margherita Flatbread

Naan pizza. Are you skeptical? So was I. But lo, it’s good.

You know what else is good? Having a family-friendly dinner on the table in 20 minutes, with no pans to wash, because you cook naan pizza Margherita right on the oven rack. Boom.

Naan Pizza Margherita 780 | Umami Girl

What is naan pizza?

Between my Italian relatives and the people I follow on social media, whom I don’t know but don’t not know (Adam, for example), there’s a lot of potential reputational downside to coming out in favor of something like naan pizza. My Italian relatives are loud people, too. So if I hear about this, so may you.

I don’t know what possessed me to try these little buggers, though I think it’s the same kind of impulse that gives you a hard time looking away from a traffic accident. But all of that holier-than-thou attitude turned out to be for naught. And what we have here, when you come right down to it, is a woman who’s acting like kind of a jerk standing next to a really tasty personal pizza. Or call it Margherita flatbread if it helps. That is all.

Naan pizza margherita ingredients

You don’t need much to make a stellar naan pizza. Buy the best-quality ingredients you can find, since there are only a few. You’ll need:

  • Garlic naan
  • Tomato sauce
  • Tomato paste
  • Olive oil
  • Pecorino Romano cheese
  • Fresh mozzarella
  • Freshly ground black pepper
  • Basil, optional

See the notes in the recipe card below for substitutions.

Naan Pizza Margherita Process 1

How to make naan pizza

Making naan pizza couldn’t be easier. You won’t even have a pan to wash. Here’s what you’ll do. See all the steps in action in the video that accompanies this post.

  • Stir together tomato sauce and tomato paste to make a thicker, more flavorful sauce.
  • Brush garlic naan with olive oil
  • Spread the sauce onto the naan
  • Sprinkle with pecorino
  • Top with fresh mozzarella
  • Bake directly on the oven rack for about 10 minutes
  • Sprinkle with more pecorino, freshly ground black pepper, and some fresh basil if you like.
  • Cut into larger pieces for dinner or smaller pieces for party appetizers and serve!
Naan Pizza Margherita Process 2

Protips for the best naan pizza margherita

To make the best naan pizza, here are a few protips:

  • Be sure to brush the naan with olive oil before topping. This quick move benefits both flavor and texture.
  • Be reasonably frugal, but not stingy, with the toppings. Too much sauce and fresh mozzarella can get soggy and messy, so be thoughtful about it. But too little is no fun.
  • Bake the pizzas directly on the rack so the naan crisps up underneath. Cooking the pizzas right on the oven rack not only saves on dishwashing, it crisps up the naan perfectly while the toppings cook. We’ve never really had problems with overflow onto the oven, but if you’re worried about it, you can place a sheet pan on a different rack below the pizzas to catch any drips.

Ingredient substitutions

If necessary, you can make the following substitutions in this recipe:

  • If you can’t find garlic naan, you can use plain naan. The garlic taste really adds something, so if you think you’ll miss it, slice a clove of garlic and simmer it in the olive oil for a couple of minutes to infuse before brushing the olive oil onto the naan.
  • It’s fine to substitute a good parmesan cheese for the pecorino if you prefer.
  • Margherita pizza calls for fresh mozzarella, but you can use a good-quality block mozzarella if you prefer.

Fun toppings to add

This recipe is kinda perfect the way it is, if we do say so. But if you’d like to add toppings, consider these

Toppings to add before baking

  • Sliced bell peppers
  • Thinly sliced onions
  • Sliced mushrooms
  • Sopressata or pepperoni
  • Blanched broccoli

Toppings to add after baking

  • Shiitake bacon
  • Crumbled bacon
  • Prosciutto
  • Arugula tossed with a little olive oil, sea salt, and balsamic vinegar or lemon juice
  • Balsamic glaze

That’s all I’ve got, and regardless of any flack I may get, I’m gonna call it: it’s enough.

Naan Pizza Margherita | Umami Girl 780

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Naan Pizza Margherita

Naan pizza margherita is equally at home as a quick dinner or as finger food for a party.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves Serves 4

Ingredients

  • 4 garlic naan
  • 1-2 tablespoons olive oil
  • 1/4 cup tomato paste
  • 1 cup tomato sauce
  • 1/2 cup grated pecorino Romano cheese
  • 1/2 pound fresh mozzarella, sliced
  • Freshly ground black pepper
  • Torn fresh basil leaves, optional

Directions

  1. Preheat oven to 400°F with a rack in the center.
  2. Brush olive oil over the surface of the naan. In a small bowl, stir together the tomato paste and tomato sauce. Spread sauce over naan.
  3. Sprinkle 2/3 of the pecorino over tomato sauce. Arrange mozzarella overtop.
  4. Place pizzas directly on oven rack and bake for 10 minutes or until cheese is melted and bubbly. Remove from oven and sprinkle with remaining pecorino, some pepper and basil if desired. Serve immediately, cut into slices of whatever size and shape you like you like.

Notes

Here are some ingredient substitutions you can make if necessary:

  • If you can't find garlic naan, you can use plain naan. The garlic taste really adds something, so if you think you'll miss it, slice a clove of garlic and simmer it in the olive oil for a couple of minutes to infuse before brushing the olive oil onto the naan.
  • It's fine to substitute a good parmesan cheese for the pecorino if you prefer.
  • Margherita pizza calls for fresh mozzarella, but you can use a good-quality block mozzarella if you prefer.

Nutrition Information

Amount Per Serving:

Calories:: 484 Total Fat:: 14.6g Carbohydrates:: 54.9g Fiber:: 4.7g Protein:: 34.9g