Pin These Garlic Naan Margherita Pizzas are a perfect fusion dish that brings together the soft, pillowy texture of Indian flatbread with the iconic toppings of an Italian classic. This recipe is a game-changer for anyone seeking a gourmet-style meal without the long prep time, making it an ideal choice for a quick weeknight dinner or a crowd-pleasing appetizer.
Pin By brushing the naan with fragrant garlic butter before adding the marinara, you create a barrier that keeps the bread from getting soggy while infusing every bite with aroma. The high-heat bake ensures the cheese becomes perfectly bubbly and the edges of the naan reach a satisfying level of crispness.
Ingredients
- 4 pieces naan bread (store-bought or homemade)
- 1 1/2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn or sliced
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- Freshly ground black pepper (optional)
- Crushed red pepper flakes (optional)
Instructions
- Step 1: Preheat
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2: Garlic Butter
- In a small bowl, combine melted butter, minced garlic, olive oil, and sea salt.
- Step 3: Season Naan
- Arrange naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
- Step 4: Layer Sauce
- Spread about 3-4 tablespoons of marinara sauce evenly over each naan.
- Step 5: Add Cheese
- Sprinkle mozzarella cheese evenly over the sauce.
- Step 6: Bake
- Bake for 8-10 minutes, or until cheese is melted and bubbly and edges of naan are crisp.
- Step 7: Final Garnish
- Remove from oven. Top with fresh basil and, if desired, a sprinkle of black pepper or red pepper flakes.
- Step 8: Serving
- Slice and serve warm.
Zusatztipps für die Zubereitung
Make sure your oven is fully preheated to the correct temperature to ensure the naan becomes crisp rather than just warm. Brushing the garlic butter right to the very edge of the naan helps prevent the crust from becoming too dry during the baking process.
Varianten und Anpassungen
You can easily swap the naan for pita or other flatbreads depending on what you have in your pantry. For a vegan version, simply use a plant-based butter alternative and your favorite vegan mozzarella shreds.
Serviervorschläge
For an extra burst of flavor, try adding thinly sliced fresh tomatoes before baking or finish the pizzas with a light drizzle of balsamic glaze. These are best served immediately while the cheese is still gooey and the bread is warm.
Pin Simple, flavorful, and incredibly satisfying, these Garlic Naan Margherita Pizzas prove that you don't need hours in the kitchen to create a restaurant-quality dish. Whether you're feeding a hungry family or looking for a quick snack, this recipe is sure to become a new favorite in your rotation.
Recipe FAQ
- → Can I use homemade naan instead of store-bought?
Absolutely! Homemade naan works beautifully and adds an extra layer of freshness. Just ensure it's fully cooked before adding toppings, as the brief baking time is primarily for melting the cheese and crisping the edges.
- → What temperature should I bake these at?
Bake at 425°F (220°C) for 8–10 minutes. This high heat ensures the cheese melts evenly while creating crispy, golden edges on the naan without drying it out completely.
- → Can I make these vegan?
Yes! Substitute the regular butter with plant-based butter or olive oil, and use vegan mozzarella shreds. The result is just as delicious and satisfying for plant-based eaters.
- → How do I store and reheat leftovers?
Store cooled pieces in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or in a skillet over medium heat for 2–3 minutes per side to restore crispiness.
- → Can I freeze these for later?
Yes! Assemble completely, then freeze individually on a baking sheet before transferring to a freezer bag. Bake from frozen at 425°F for 12–15 minutes, or until heated through and cheese is bubbly.