Garlic Naan Margherita Pizzas (Printable)

Soft garlic naan topped with marinara, melted mozzarella, and fresh basil for a quick 15-minute meal.

# What You'll Need:

→ Garlic Butter

01 - 4 tablespoons unsalted butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon fresh parsley, chopped
04 - 1/4 teaspoon salt

→ Pizzas

05 - 4 pieces naan bread
06 - 1 cup marinara sauce
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup fresh basil leaves
09 - 2 tablespoons olive oil
10 - Freshly cracked black pepper to taste

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in parsley and salt, then remove from heat.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Spread 1/4 cup marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce on each pizza.
06 - Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and edges are golden brown.
07 - Remove pizzas from the oven. Top with fresh basil leaves, a drizzle of olive oil, and freshly cracked black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • These cook faster than ordering pizza, and the garlic butter makes them taste like you tried way harder than you actually did.
  • Naan brings this subtle chewiness that regular pizza crust just doesn't have, especially when it's brushed with butter that's been kissed by hot garlic.
02 -
  • Soggy naan is the biggest mistake people make here, and it happens when sauce is too wet or when you don't preheat the oven long enough, so give it a full five minutes to heat up.
  • The basil has to go on after baking or it turns dark and tastes bitter, but the warmth of the pizza means it softens perfectly and releases all its fragrance.
03 -
  • If you're cooking for a crowd, brush all the naan with garlic butter and let them sit for a minute before saucing, because the butter soaks in slightly and creates a better seal against sogginess.
  • Use your oven's highest setting and watch the last few minutes closely because ovens vary wildly, and the difference between perfectly melted and slightly burnt cheese is about two minutes.
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