Garlicky Naan Pizza
Takes just 10 minutes to toss together but delivers a delicious, fun, and totally customizable dinner your whole family will adore. Now homemade pizza is truly faster and easier than takeout!
Ingredients
- 4 slices naan plain or garlic
- 1 Tablespoon olive oil
- 1/4 teaspoon garlic powder
- pinch fine sea salt
- 1 cup pizza sauce
- 2 cups mozzarella cheese shredded or sliced
- 2 Tablespoons Parmesan cheese
- pizza toppings as desired - we love fresh basil, pepperoni, and red pepper flakes - see notes about veggies and bacon
Instructions
- Preheat oven to 450 degrees F, and place a pizza stone or large baking sheet inside the oven to preheat along with it.
- Combine olive oil, garlic powder, and sea salt in a small dish. Brush this mixture lightly along the outer rim of the naan.
- Spread a thin layer of pizza sauce over the middle of each naan. Top evenly with mozzarella, Parmesan, and toppings as desired.
- Carefully slide the naan onto the baking surface. Bake for 8-10 minutes, until cheese is melted. Repeat if necessary - I can usually fit two average sized pieces of naan on my pizza stone at a time.
- Slide naan off of the pizza stone and onto a cutting board. Let cool for 2-3 minutes, then slice into quarters and serve.
Notes
- Plain vs. Garlic Naan: Brushing a smidge of garlic powder around the outer rim of the naan gives the crust a light garlic effect. Of course if you combine this with a garlic naan you’ll have double the flavor, which you may like - or not!
- For an Extra Crisp Crust: Baking the naan on a pre-heated pizza stone or baking sheet helps to crisp it up without the common extra step of par-baking (placing it in the oven for a few minutes by itself, then removing to add the toppings and baking again). Of course, for an extra crispy crust, you can double up and use both techniques — par-bake the naan for 2 minutes on each side on a pre-heated baking surface or directly on the oven rack, remove it to add sauce and toppings, then bake for another 8 minutes or so.
- Veggies: This pizza does not bake for very long, so veggies such as mushrooms and bell peppers are likely to stay tender-crisp. This is most likely how you’re used to eating them on carry-out pizzas, but if you prefer a very tender veggie, consider giving them a quick cook in a skillet first.
- Bacon: I do not recommend topping this pizza with uncooked bacon, as it will not have enough time to crisp up in the oven. If adding bacon, use pre-cooked and crumbled strips.
Nutrition Estimate
Calories: 318 kcal, Carbohydrates: 19 g, Protein: 17 g, Fat: 19 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 6 g, Cholesterol: 48 mg, Sodium: 893 mg, Potassium: 229 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 663 IU, Vitamin C: 4 mg, Calcium: 341 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!