Garlic Naan Margherita Pizzas (Printer-friendly)

Crispy naan topped with garlic butter, marinara, melted mozzarella, and fresh basil. Ready in just 15 minutes for a delicious fusion meal.

# What You'll Need:

→ Garlic Butter

01 - 4 tablespoons unsalted butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon fresh parsley, chopped
04 - 1/4 teaspoon salt

→ Pizzas

05 - 4 pieces naan bread
06 - 1 cup marinara sauce
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup fresh basil leaves
09 - 2 tablespoons olive oil
10 - Freshly cracked black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in parsley and salt, then remove from heat.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Spread 1/4 cup marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce on each pizza.
06 - Bake in the preheated oven for 8 to 10 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
07 - Remove pizzas from the oven. Top with fresh basil leaves, a drizzle of olive oil, and freshly cracked black pepper.
08 - Slice and serve immediately.

# Expert Advice:

01 -
  • Ready in 15 minutes, which means you can actually make homemade pizza on a Tuesday night without losing your mind.
  • The garlic butter makes your kitchen smell so good that people will think you've been cooking all day.
  • Naan bread has this natural softness that gets crispy on the edges while staying tender inside, something regular pizza dough just can't match.
02 -
  • Garlic can go from fragrant to bitter in seconds, so watch it carefully while it sautés and pull it off heat the moment it smells amazing rather than waiting for color.
  • If your marinara sauce is watery, it'll make the naan soggy; using a thicker sauce or draining jarred sauce through a fine mesh strainer changes everything.
03 -
  • Buy the best marinara sauce you can find or have on hand, because it carries so much of the flavor profile and there's nowhere to hide with such simple ingredients.
  • Keep your basil leaves whole and add them after baking so they stay bright green and taste fresh rather than cooked down into nothing.
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