Naan Pizza

I started making naan a few weeks ago from the date of typing up this blog post. Let me tell you, it has been a wonderful staple to my kitchen! One day I was thinking about naan, and what I could do with it to make it more enjoyable, especially for my toddlers, and that’s when I thought of making a naan pizza!

Why I love this recipe

Simple: The naan itself is yeast-free and made with ingredients that you likely have in your kitchen/pantry already! For the pizza, you can get creative and use whatever you prefer. Of course, I’ll share what we like to use/ideas further down in this blog post in case you need some inspiration. 🙂

Quick: Making naan is really quick. In fact, you can have fresh off-the-skillet naan in less than 30 minutes. Then just add whatever sauce, cheese, meat, and additional toppings you want and heat it up enough for the cheese to melt. Then there you have it, homemade naan pizza!

Versatile: Have some leftover ground beef or sliced ham? Maybe even some shredded chicken? All of these meats are great for using on a naan pizza. Additionally, you can throw leftover veggies and shredded cheese(s) on your pizzas too.

Delicious: Pizza is one of those foods that pretty much everyone likes, so you won’t go wrong having a pizza night. Also, pizza tastes better when it’s homemade, so why not make some naan pizzas!

What is Naan Pizza

Naan pizza is an alternative to traditional pizza dough that uses an Indian flat bread called, naan.

Best toppings for homemade Naan Pizza

Classic: Pepperoni and mozzarella

BBQ: Shredded chicken, barbeque sauce, and red onion

Veggie: Spinach, feta cheese, and olives

Cheese: Mozzarella, parmesan, and cheddar cheeses

The “mom special”: Any leftovers you want to use up!

How to make Naan Pizza in a cast iron skillet

*Cooking in a cast iron skillet is always a healthier option, they aren’t coated in synthetic materials. Country Living breaks down why it’s one of the best ways to cook!

• Step 1: The Pre-Toast: Place your prepared naan in a dry, medium-hot cast iron skillet for about 1 minute. This “wakes up” the bread and ensures the bottom is firm before you add toppings.
• Step 2: Assemble in the Pan: Turn the heat to low. While the naan is in the skillet, quickly spread your sauce and add your cheese and toppings. This starts the melting process immediately from the bottom up.
• Step 3: The Finish (Two Ways):
  • The Lid Method: Place a lid over the skillet for 2–3 minutes. The trapped steam will melt the cheese perfectly while the cast iron creates a deep, golden char on the bottom.
  • The Broiler Method: If you like browned, bubbly cheese, slide the entire skillet under your oven’s broiler for 60 seconds. Since the skillet is already hot, the pizza cooks incredibly fast.

Pro-Tip for Moms: If you have multiple “littles” wanting different toppings, you can keep two skillets going at once or use the cast iron to crisp the bases in batches before moving them to a baking sheet to finish in the oven all at once.

How long to cook Naan Pizza?

Since the naan, the crust, is already cooked, all you really have to do is melt the cheese and crisp the bottom of the naan a little. This only takes about 5-8 minutes.

Tips for the perfect crispy crust

You can pre-toast the naan in the skillet before adding toppings so that it doesn’t get soggy. This will also make the crust crispy too!

Can you freeze naan pizza?

Yes! If you want to make a big batch of these for those extra-busy days, flash freezing is the secret. It preserves the texture of the naan and keeps the toppings perfectly in place.

1. Assemble but don’t bake: Build your pizzas on your homemade naan as usual, but do not heat them up yet.
2. The Tray Method: Place the raw pizzas on a baking sheet in a single layer. Make sure they aren’t touching!
3. The First Freeze: Slide the tray into the freezer for 1 to 2 hours. This “flashes” the outside of the cheese and sauce so they become firm and non-sticky.
4. The Long-Term Storage: Once they are hard to the touch, you can stack them into a freezer-safe bag or airtight container. Since they were frozen individually first, they won’t stick together!
5. To Reheat: When you’re ready to eat, you can pop a frozen pizza directly into your cast iron skillet with a lid or into a toaster oven. No need to thaw!

Equipment Needed

Silicone spatula (for spreading sauce onto the naan)

Pizza cutter (or sharp knife)

Spatula (or other utensil to slide pizzas in and out of skillet)

Baking sheet

Ingredients for Naan Pizza

Homemade Naan: 1-2 pieces per person.

Pizza Sauce: About 2-3 tablespoons per pizza. You can use traditional marinara, pesto, or even BBQ sauce.

Cheese: 1/2 cup of shredded cheese. Mozzarella is the classic choice, but a blend of cheddar, parmesan, or Monterey Jack works great too.

Toppings of Choice: This is where you use what you have!

• Meats: Pepperoni, cooked ground beef, shredded chicken, or sliced ham.
• Veggies: Bell peppers, onions, spinach, or mushrooms.

Optional Garnish: Red pepper flakes, dried oregano, or a drizzle of garlic butter for the crust.

How to make Naan Pizza

*This is the oven baked version and the one that I usually do myself.

Start by preheating the oven to 425 degrees F (218 degrees C).

Next, spread the pizza sauce on the naan in a thin layer.

Then, add your toppings: cheeses, meat, herbs, etc.

Place your naan pizza(s) on a baking sheet and into the oven for about 5-7 minutes. Or until the cheese melts and starts to get golden-brown spots. Let them cool and enjoy! 🙂

How to store

Fridge: Place your naan pizzas in an air-tight container or wrap them in plastic wrap or aluminum foil. They should stay fresh for 3-4 days.

*Reheating: If you decided to refrigerated your naan pizzas and want to reheat them, you can pop them into an iron skillet on low heat with a lid for a few minutes or pop them back into the oven for about 400 degrees F for 4-5 minutes.

Freezer: To flash freeze, see my, “can you freeze naan pizza?” section above.

Troubleshooting & FAQs

Why did my naan pizza get soggy?

Nobody wants a floppy, soggy pizza crust! This usually happens if you get a little heavy-handed with the sauce, or if you use toppings that hold a lot of water (like raw veggies). To keep it nice and crispy, remember to give your naan that quick 1-minute “pre-toast” in the hot skillet before adding your toppings, and keep the sauce layer thin.

Can I use store-bought naan instead of homemade?

You absolutely can. While there is nothing quite like the pillowy texture of a fresh batch of homemade naan, we all have those days where we just need to get lunch on the table fast. Store-bought flatbread or even pita bread works perfectly in a pinch for a quick weekday meal.

How do I keep the cheese from burning before it melts?

If you’re using the oven method, make sure it’s fully preheated to 425°F so everything cooks fast. If you’re using the cast iron skillet on the stovetop, just turn the burner down to low and pop a lid on top. The trapped steam will melt the cheese beautifully without burning the bottom of your crust!

Can you make naan pizza ahead of time?

Yes, and this is a huge win for meal prep! You can fully assemble the pizzas, wrap them tightly, and keep them in the fridge for up to 24 hours before cooking. If you want to make a massive batch to keep on hand for busy days, definitely check out the flash-freezing steps I shared above!

Did you make a naan pizza? Let me know how it went down below!