Garlic Naan Margherita Pizzas (Printable Version)

Pillowy naan topped with garlic butter, marinara, mozzarella, and fresh basil. Ready in 15 minutes.

# What You'll Need:

→ Naan and Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper to taste
10 - Crushed red pepper flakes to taste

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, olive oil, and sea salt. Mix until well incorporated.
03 - Arrange naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan bread.
05 - Sprinkle mozzarella cheese evenly over the sauce on each naan.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly and edges of naan are crisp.
07 - Remove from oven. Top with fresh basil and, if desired, a sprinkle of black pepper or red pepper flakes. Slice and serve warm.

# Additional Tips::

01 -
  • Dinner on the table in fifteen minutes flat, no dough rolling or waiting for yeast.
  • That crispy-edged, buttery naan base beats frozen pizza crust every single time.
  • You can double or triple the batch without breaking a sweat, perfect when friends show up unannounced.
02 -
  • Do not skip brushing the garlic butter all the way to the edges or you will end up with dry, pale corners.
  • If your marinara is watery, simmer it on the stove for a few minutes first to thicken it up.
  • Add the basil after baking, never before, or it will turn dark and lose all its fresh flavor.
03 -
  • Use a pastry brush with silicone bristles for the garlic butter, it spreads more evenly and does not leave streaks.
  • If you love extra garlic, double the amount in the butter and brush any leftovers on the crust halfway through baking.
  • For the crispiest naan, bake directly on the oven rack for the last two minutes, but watch it closely so it does not burn.
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