Garlic Naan Margherita Pizzas (Print Version)

Pillowy naan with garlic butter, marinara, mozzarella, and fresh basil. Ready in 15 minutes.

# Components:

→ 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 to taste
10 - Crushed red pepper flakes to taste

# Directions:

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 fully incorporated.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture, ensuring even coverage.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce layer on all naan pieces.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly and naan edges are crisp and lightly browned.
07 - Remove from oven. Top with fresh basil and optional black pepper or red pepper flakes. Slice and serve immediately while warm.

# Expert Advice:

01 -
  • Ready in 15 minutes, making it the perfect solution for busy evenings.
  • A unique fusion of flavors that combines aromatic garlic naan with classic Margherita toppings.
  • Simple preparation using store-bought naan for a stress-free cooking experience.
  • A delicious vegetarian option that works as both a main dish and a party snack.
02 -
  • Mince the garlic as finely as possible to ensure it blends seamlessly into the melted butter and olive oil mixture.
  • Apply the garlic butter all the way to the edges of the naan bread to create a flavorful and golden crust.
  • Add the fresh basil only after the pizzas come out of the oven to keep the leaves vibrant and prevent them from wilting or browning in the high heat.
Return