Crispy Garlic Parmesan Naan (Printable)

Golden garlic butter naan topped with melted Parmesan and mozzarella for a crispy, cheesy flatbread ready in 22 minutes.

# What You’ll Need:

→ Garlic Butter

01 - 3 tablespoons unsalted butter, melted
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh parsley, finely chopped

→ Pizza

04 - 2 large garlic naan breads
05 - 1/2 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup pizza sauce or marinara sauce
08 - 1/2 cup cherry tomatoes, halved
09 - 1/4 red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - 1/4 teaspoon crushed red pepper flakes
12 - Fresh basil leaves for garnish
13 - Salt and freshly ground black pepper to taste

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, and parsley.
03 - Place naan breads on prepared baking sheet. Brush each naan generously with garlic butter mixture.
04 - Sprinkle half of the Parmesan cheese evenly over both naan breads.
05 - Distribute pizza sauce evenly over Parmesan layer.
06 - Add shredded mozzarella, then top with cherry tomatoes, red onion, and spinach leaves.
07 - Sprinkle remaining Parmesan cheese over toppings. Season with salt, black pepper, and red pepper flakes.
08 - Bake for 10 to 12 minutes until cheese melts and bubbles and naan edges crisp.
09 - Remove from oven, garnish with fresh basil leaves, slice, and serve immediately.

# Expert Advice:

01 -
  • The naan gets impossibly crispy on the edges while staying pillowy inside, thanks to that garlic butter base layer.
  • It feels fancy enough to serve guests but honestly takes less time than ordering pizza and waiting for delivery.
  • You can load it with whatever vegetables are hanging around your crisper drawer without anyone noticing you raided leftovers.
02 -
  • Brush the garlic butter on a completely dry naan or it won't crisp—pat your naan with a paper towel first if it feels damp from the package.
  • Don't overload the pizza or the naan base stays chewy instead of crispy; you want toppings distributed evenly, not piled high in one spot.
03 -
  • Keep your cheese grater handy and always grate Parmesan fresh right before cooking—the difference in how it melts and browns is honestly remarkable compared to pre-grated.
  • If your naan is thick and chewy, place it in the oven for 2 minutes before brushing with garlic butter to start the crisping process early.
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