Quick Margherita Naan (Printable)

A fast, flavorful naan flatbread topped with fresh mozzarella, tomato, and basil for a tasty twist.

# What You'll Need:

→ Base

01 - 2 large plain or garlic naan breads

→ Sauce

02 - 1/2 cup tomato passata or pizza sauce
03 - 1/2 teaspoon dried oregano
04 - 1/4 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 4.5 ounces fresh mozzarella, sliced
07 - 1 medium ripe tomato, thinly sliced
08 - 8 to 10 fresh basil leaves
09 - 1 tablespoon extra virgin olive oil

# How to Make It:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Arrange the naan breads on the lined baking sheet.
03 - Combine tomato passata with oregano, salt, and black pepper in a small bowl.
04 - Spread the sauce evenly over each naan, leaving a small border around the edges.
05 - Distribute mozzarella slices and tomato slices evenly over the sauced naan.
06 - Bake in the preheated oven for 8 to 10 minutes until cheese bubbles and naan edges turn golden.
07 - Remove from oven, drizzle with olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

# Expert Advice:

01 -
  • You can have dinner on the table in fifteen minutes without feeling like you rushed or compromised.
  • It bridges the gap between a craving for pizza and actually having pizza ingredients on hand.
  • The naan gets this irresistible crispy-chewy texture that regular pizza dough sometimes takes hours to develop.
  • Fresh basil at the end reminds you that simplicity, done right, tastes expensive.
02 -
  • Naan breads vary wildly in thickness; check that your slices are roughly the same size so they cook evenly and finish at the same time.
  • If your tomato slice is releasing too much juice, pat it dry first—wet toppings will make the naan soggy instead of crispy.
  • The oven temperature is higher than you might expect, and that's intentional; you want aggressive heat to crisp the base before the cheese burn.
03 -
  • Keep the oven door closed for the first seven minutes; every peek lets heat escape and adds a minute or two to your bake time.
  • If your mozzarella is very wet, pat it dry with a paper towel just like the tomato—it prevents the pizza from steaming instead of roasting.
Return