Naan pizza. Are you skeptical? So was I. But lo, it’s good.
You guys. Naan pizza? Did you feel the ground tremble just now? I think that was all my Italian ancestors and all my Indian friends’ ancestors collectively rolling over in their graves. This is a trend, people. And to be honest, I kinda wanted to hate it. But here’s the thing. Personal-size Pizza Margherita (or Pizzish Margheritish, let’s say) made on garlic naan in 15 minutes with literally no pan of any kind to clean up afterward? I knew it was worth a try. And damn, we liked them so much I’ve been making them for after-school snacks all week long.
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. That is all.
The only real keys are:
- to brush the naan with olive oil before topping
- to be reasonably frugal, but not stingy, with the toppings
- and to bake the pizzas directly on the rack so the naan crisps up underneath.
That last tip doubles as a genius move that leaves you without a pan to wash.
That’s all I’ve got, and regardless of any flack I may get, I’m gonna call it: it’s enough. 🙂
Talk to you soon.
Naan Pizza Margherita
Naan pizza margherita is equally at home as a quick dinner or as finger food for a party.
- 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 (not pictured)