Save My roommate texted me at 6 PM asking if I could throw together something quick for dinner, and I stood in front of the fridge staring at a package of garlic naan like it was the answer to my prayers. That night, something clicked—why wait for pizza delivery when you can have crispy, cheesy, garlicky flatbread ready in under 25 minutes? Now whenever I'm short on time but refuse to compromise on flavor, this is what lands on the table.
I made this for my sister during a random weeknight she stopped by, and she kept asking if I'd bought it from somewhere because she couldn't believe I'd made it fresh. Watching her bite into that first slice with the cheese still gooey and basil brightening the whole thing—that moment reminded me that the best meals aren't always the complicated ones, just the ones made with a little intention.
Ingredients
- Unsalted butter, melted (3 tablespoons): This is your foundation—it carries the garlic flavor directly into the naan and helps it crisp up beautifully in the oven, so don't skip it or substitute with oil.
- Garlic, minced (2 cloves): Fresh minced is non-negotiable here; the garlic intensifies as it toasts, so use good quality and don't be shy with the amount.
- Fresh parsley, finely chopped (1 tablespoon, optional): It adds color and a fresh herbal note that cuts through all that cheese, plus it looks intentional on the plate.
- Large garlic naan breads (2): These are your pizza base and honestly the star of the show—look for ones that are thick enough to stay sturdy but thin enough to crisp up, and buy them fresh from the bakery section if possible.
- Grated Parmesan cheese (1/2 cup): Using freshly grated makes a real difference in how it melts and browns; pre-grated can have anti-caking agents that affect the texture.
- Shredded mozzarella cheese (1 cup): This is your creamy, melty layer—use whole milk mozzarella if you can because it stretches better and browns more evenly.
- Pizza sauce or marinara sauce (1/2 cup): A thin layer is all you need; too much sauce makes the naan soggy instead of crispy.
- Cherry tomatoes, halved (1/2 cup): They burst slightly in the heat and release their juices, adding brightness and preventing the pizza from feeling too heavy.
- Red onion, thinly sliced (1/4): The thin slice is crucial so it softens enough during baking to lose its harsh bite but stays slightly crispy.
- Baby spinach leaves (1/2 cup): Fresh spinach wilts down and adds nutrients without overwhelming the other flavors or weighing things down.
- Crushed red pepper flakes (1/4 teaspoon, optional): A whisper of heat makes all the flavors pop, especially if you're using mild sauce.
- Fresh basil leaves, for garnish: Tear them by hand right before serving so they stay bright green and aromatic instead of bruised and dark.
- Salt and freshly ground black pepper, to taste: Season as you layer, not just at the end, so the flavors build throughout.
Instructions
- Heat your oven and prep the sheet:
- Set the oven to 425°F and line a baking sheet with parchment paper so the naan doesn't stick and you have zero cleanup regrets later. This temperature is hot enough to crisp the naan but not so hot that the cheese burns before the bread gets golden.
- Make the garlic butter magic:
- Whisk together melted butter, minced garlic, and parsley in a small bowl, letting the garlic start releasing its oils into the butter as you mix. The mixture should smell incredible—if it doesn't smell garlicky, you went too light on it.
- Brush and layer:
- Place naan on the sheet and brush generously with that garlic butter, making sure to get the edges so they crisp up. Sprinkle half the Parmesan directly onto the buttered naan and let it toast slightly before adding sauce, which creates a flavor-packed barrier.
- Build your pizza:
- Spread sauce evenly but thinly, then layer mozzarella, tomatoes, onion, and spinach in that order so nothing slides off. The order matters because the cheese acts like glue for everything on top.
- Top and season:
- Sprinkle the remaining Parmesan over everything, season with salt, pepper, and pepper flakes if you're using them, and trust that you've done it right. You want a light dusting of Parmesan on top to brown and get crispy, not a thick layer that dominates.
- Bake until golden:
- Slide into the oven for 10 to 12 minutes—watch for the moment when the cheese is melted and bubbly and the naan edges turn golden brown. The exact time depends on your oven, so start checking at 9 minutes.
- Finish and serve:
- Pull from the oven and immediately tear fresh basil over the top so it stays fragrant, then slice and eat while it's still steaming. The naan crisps up more as it cools, so don't wait around wondering if you should let it rest.
Save There's something special about pulling a hot pizza out of the oven knowing you made it from start to finish in less time than it takes to wait in a drive-through line. That moment when you smell the garlic and toasted cheese wafting through the kitchen, that's when dinner stops being a task and becomes something you actually want to share.
Customizing Your Pizza
The beauty of this recipe is that it's endlessly flexible—I've made it with roasted zucchini and eggplant on nights I wanted something vegetable-heavy, and other times I've added caramelized mushrooms or even a crack of garlic-infused olive oil for extra richness. The naan base is sturdy enough to handle whatever you throw at it, so don't be afraid to raid your fridge and experiment with what sounds good that night.
Making It Meaty or Richer
If you want to turn this into something more substantial, scatter cooked and crumbled sausage or diced pepperoni over the cheese before baking—the heat will crisp the edges and render some of the fat, which adds incredible flavor. I've also tried topping it with leftover rotisserie chicken torn into small pieces, and nobody minded that it wasn't a traditional pizza at all.
Storing and Reheating
Leftover slices (if there are any) keep in an airtight container in the fridge for up to two days, though honestly they're best eaten fresh and warm. If you need to reheat, pop a slice in a 350°F oven for about 3 minutes to warm it through without making the naan tough.
- Make the garlic butter ahead and store it in the fridge so assembly is literally just brushing and topping.
- Prep all your toppings before you start assembling so you're not chopping tomatoes while the naan waits around.
- This works equally well as a weeknight dinner for two or scaled up for a casual gathering where everyone builds their own version.
Save This is the kind of recipe that lives in that perfect sweet spot between impressive and effortless, which is exactly where the best meals should be. Make it once and it becomes your go-to weapon for those nights when you need dinner fast but refuse to compromise on flavor.
Recipe Help
- → What makes naan pizza different from regular pizza?
Naan pizza uses Indian flatbread as the base instead of traditional pizza dough. The naan's pre-baked texture creates a thinner, crisper crust with a slightly chewy center. The natural butteriness and garlic flavor in naan add extra depth that plain dough lacks.
- → Can I make this ahead of time?
You can prepare the garlic butter mixture and chop toppings up to a day in advance. Store them separately in the refrigerator. Assemble and bake just before serving for the crispiest results. Leftovers reheat well in a 350°F oven for 5-7 minutes.
- → What other toppings work well on naan pizza?
Sliced olives, mushrooms, bell peppers, or roasted vegetables add great flavor. For protein, try cooked chicken, pepperoni, crumbled sausage, or paneer. The garlic butter base pairs beautifully with Mediterranean ingredients like artichokes or sun-dried tomatoes.
- → How do I prevent the naan from getting soggy?
Brush the garlic butter evenly but don't oversaturate the bread. Pre-bake the naan for 2-3 minutes before adding toppings if you prefer extra crunch. Avoid piling on too many watery vegetables—pat them dry with paper towels first.
- → Can I freeze naan pizzas?
Yes, assemble the pizzas completely and freeze individually on a baking sheet until solid. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Bake from frozen at 425°F for 14-16 minutes, adding a few extra minutes as needed.
- → What type of naan works best?
Garlic naan adds the most flavor, but plain or butter naan work perfectly too. Choose larger, thicker naan breads rather than mini versions. Fresh naan from the bakery section yields the best results, but packaged naan works well in a pinch.