Naan pizza. Are you skeptical? So was I. But lo, it’s good.
You guys. A naan pizza recipe? 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 Naan Bread 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. Or call it Margherita flatbread if it helps. That is all.
The only Naan Pizza Recipe Tips You’ll Need 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)
Preheat oven to 400°F with a rack in the center.
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.
Sprinkle 2/3 of the pecorino over tomato sauce. Arrange mozzarella overtop.
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.