Garlic Naan Margherita Pizzas (Print Version)

Crispy naan bases brushed with garlic butter, topped with marinara, melted mozzarella, and fresh basil for a quick Indian-Italian fusion.

# What You'll Need:

→ Naan & Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper
10 - Crushed red pepper flakes

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together melted butter, minced garlic, olive oil, and sea salt until well combined.
03 - Arrange naan breads on prepared baking sheet. Brush each piece generously with the garlic butter mixture using a pastry brush.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan piece.
05 - Sprinkle mozzarella cheese evenly over the marinara sauce on all naan pieces.
06 - Bake for 8 to 10 minutes until cheese is melted and bubbly and naan edges are crisp.
07 - Remove from oven. Top with fresh basil and optional black pepper or red pepper flakes.
08 - Slice and serve warm immediately.

# Additional Tips::

01 -
  • It's ready in 15 minutes, which means you can pull together dinner faster than delivery arrives.
  • You get that perfect contrast of crispy naan edges and melty cheese without any of the complicated pizza-making fuss.
  • The garlic butter is honestly the secret weapon—it elevates everything and makes your kitchen smell absolutely incredible.
02 -
  • Don't skip the parchment paper; marinara will bubble down and stick like it has a personal vendetta against your baking sheet.
  • The moment you see the cheese develop any brown speckles, you're close to done—push it a minute past that and the edges turn crispy in the best way, but go much further and the naan hardens rather than crisps.
03 -
  • If your naan is cold from the fridge or freezer, let it sit out for a few minutes before brushing—cold bread absorbs the garlic butter unevenly and you'll get some dry spots.
  • Add the basil after baking, not before, because fresh herbs turn dark and slightly bitter if they spend any time in a hot oven.
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