Margherita Pizza
Whip up individual Margherita Pizzas in just 15 minutes! Naan bread makes the perfect shortcut for a quick, crispy crust topped with fresh mozzarella, tomatoes, and basil.
Servings: 4
Equipment
- 2 Sheet pan (15" x 10")
Ingredients
- 2 (8.8-ounce) packages naan 4 total naan breads, I use/recommend Stonefire original
- 1 cup pizza sauce I recommend Muir Glen
- 8 ounces whole-milk mozzarella cheese very thinly sliced
- 3 to 4 campari tomatoes or about 3/4 cup halved grape tomatoes
- Salt and pepper
- Fresh basil
- Freshly grated Parmesan cheese
- Olive oil
Instructions
- Preheat oven to 400°F. Line 2 sheet pans with parchment paper. Set the naan bread on the sheet pans (2 per sheet). Lightly drizzle all the naan with olive oil (about 3/4 teaspoon per naan). Bake in the oven for 2 minutes, then remove.
- While naan is baking, very thinly slice the mozzarella cheese and tomatoes. Spread about 1/4 cup of pizza sauce evenly on each naan, leaving about 1/2 inch of crust around the outside.
- Add sliced mozzarella cheese over the sauce, leaving some of the sauce exposed. Add the sliced tomatoes on top—about 7–8 slices per naan pizza. Repeat, adding ingredients for each naan pizza.
- Place pizzas in the oven for 6–8 minutes or until cheese is melted.
- Remove from oven and immediately grate fresh Parmesan over each pizza (about 2 tablespoons per pizza; I like to grate with a zester so it’s super fine). Drizzle more olive oil right on top (optional; I drizzle about 1/2 teaspoon per pizza) and add fresh basil (full leaves if small or chiffonade larger leaves). Cut into slices and serve immediately.
Notes
Storage: This recipe isn’t great for leftovers; I recommend eating everything once baked—otherwise the naan gets soggy.
Nutrition
Calories: 568kcal | Carbohydrates: 65g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1526mg | Potassium: 356mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1036IU | Vitamin C: 11mg | Calcium: 378mg | Iron: 1mg