Naan Pizza
The ultimate guide to making your own delicious naan pizza! This guide covers everything from ingredient variations to troubleshooting.
Equipment
- 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
- Pizza Sauce: About 2-3 tablespoons per pizza. You can use traditional marinara pesto, or even BBQ sauce.
- Homemade Naan: 1-2 pieces per person.
- 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.
Instructions
- 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! :)
Notes
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 flash-freezing.