I love this recipe because it gives me that fresh, homemade pizza taste without the hassle of making dough. Using naan bread as the base saves so much time, and it crisps up beautifully in the oven. The whole process takes just 15 minutes from start to finish, and I can customize each pizza to suit everyone’s preferences. It’s also a great way to use up leftover toppings from the fridge.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating the oven to 220°C (425°F) and placing two baking sheets inside to heat up. This helps me get that perfect crispy base later.
In a small bowl, I mix together the passata, garlic granules, and oregano to create a simple, flavorful pizza sauce. I spread this sauce evenly over each naan bread, then sprinkle the grated mozzarella on top. I add my chosen toppings — in this case, sliced red onion and pepperoni — though I often mix it up depending on what I have.
Once the oven and trays are hot, I carefully remove the baking sheets, place the naan pizzas on them, and return them to the oven. I bake for about 10 minutes, until the cheese is melted, golden, and bubbling, and the naan edges are crisp. Then I slice and serve straight away.
Servings and Timing
This recipe makes 4 servings and takes a total of 15 minutes — just 5 minutes of prep time and 10 minutes of cooking.
Variations
I like to play around with toppings — sometimes I use pineapple, roasted vegetables, or cooked chicken. For a vegetarian option, I love loading up with peppers, mushrooms, spinach, and olives. I also sometimes swap regular naan for garlic or cheese-flavored ones for extra flavor. If I’m craving something richer, I drizzle a bit of pesto or chili oil before baking.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I either pop them back in a hot oven at 200°C (400°F) for about 5 minutes to crisp up again, or microwave them for about a minute for a softer texture. These naan pizzas also freeze well — I freeze them before baking, then cook from frozen in the oven for around 15 minutes, covering them with foil to prevent the edges from burning.
FAQs
Can I use any type of naan bread?
Yes, I can use plain, garlic, or even mini naan breads — any kind works well.
Can I make these in an air fryer?
Absolutely. I cook them at 200°C (400°F) for about 5–7 minutes until the cheese is melted and golden.
Can I use tomato paste instead of passata?
Yes, I can, but I usually mix it with a little water or olive oil to thin it out.
How do I make the base extra crispy?
I preheat the baking trays in the oven or bake the naan plain for 5 minutes before adding toppings.
Can I use pita bread instead of naan?
Yes, pita bread works just as well for this recipe.
What’s the best cheese for these pizzas?
I like mozzarella for that classic stretch, but cheddar or a mozzarella-cheddar blend works too.
Can I prepare them ahead of time?
Yes, I can assemble the pizzas and keep them covered in the fridge for a few hours before baking.
How do I stop the naan from getting soggy?
I spread the sauce thinly and make sure not to overload the toppings.
Can I make these gluten-free?
Yes, by using gluten-free naan or flatbreads.
What sides go well with naan pizza?
I usually serve them with a simple green salad or garlic breadsticks.
Conclusion
This Naan Bread Pizza is one of my favorite quick meals — it’s fast, tasty, and endlessly customizable. I love how the naan turns crisp while the toppings stay juicy and flavorful. Whether I’m making a family dinner, a casual lunch, or a snack for friends, this easy recipe always hits the spot and proves that great pizza doesn’t have to take hours.
These Naan Bread Pizzas are a quick and delicious way to enjoy homemade-style pizza in just 15 minutes. With a crispy naan base, rich tomato sauce, melty cheese, and customizable toppings, they’re perfect for easy weeknight dinners or casual get-togethers.
Total Time:15 minutes
Yield:4 servings
Ingredients
4 naan breads
250 g (1 cup) passata
1 tsp garlic granules
1 tsp dried oregano
200 g (7 oz) grated mozzarella
1 red onion, thinly sliced
60 g (2 oz) pepperoni, sliced
Instructions
Preheat oven to 220°C (425°F) and place two baking sheets inside to heat up.
In a small bowl, mix together passata, garlic granules, and oregano to make the pizza sauce.
Spread the sauce evenly over each naan bread.
Sprinkle grated mozzarella over the sauce.
Add toppings such as sliced red onion and pepperoni (or your preferred toppings).
Carefully remove the hot baking sheets from the oven and place the naan pizzas on them.
Bake for 10 minutes, or until the cheese is melted and bubbling and the naan edges are crisp.
Slice and serve immediately with a green salad or garlic bread if desired.
Notes
Preheating the baking sheets helps create a crispier naan base.
Swap pepperoni for ham, chicken, or vegetables for different flavor combinations.
Use garlic or cheese-flavored naan for extra taste.
To make ahead, assemble pizzas and refrigerate until ready to bake.
Leftovers can be stored in the fridge for up to 2 days or frozen before baking for up to 2 months.
