Naan Pizza
Dinner doesn’t get easier than this. Naan pizza is quick to prep, bakes in minutes, and turns out so good with just a drizzle of hot honey and pesto.
Servings: 4 pizzas
Cost: $8.12
Equipment
- 2 Sheet pans (15" x 10")
- Parchment paper or silicone baking mats
Ingredients
- 2 (8.8-ounce) packages naan I use/recommend Stonefire original, 4 total naans
- 1 cup pizza sauce I like Rao’s Pizza Sauce
- 8 ounces mozzarella cheese very thinly sliced
- Parmesan cheese optional, for topping
Toppings (Use Your Favorite; Here Are Mine):
- 1 cup cherry tomatoes thinly sliced
- Fresh basil
- Hot honey
- Basil pesto
- Olive oil
Instructions
- Preheat oven to 400°F. Line 2 sheet pans with parchment or silicone liners. Place 2 naan on each pan. Drizzle each with about 1/2 teaspoon olive oil and sprinkle with a pinch of salt. Bake for 2 minutes, then remove from the oven.
- While the naan bakes, thinly slice the mozzarella. Spread 1/4 cup pizza sauce on each naan, leaving a 1/2-inch border. Add mozzarella, leaving some sauce peeking through. Top with sliced tomatoes or other toppings, but don’t overload them or the crust may get soggy.
- Return pizzas to the oven and bake for 6 to 8 minutes, or until cheese is melted and bubbly. Watch closely, especially if your oven runs hot.
- Remove from oven. Grate Parmesan with a microplane on top if using. Add a drizzle of olive oil (about 1/2 teaspoon per pizza), then top with pesto and hot honey if desired. Finish with fresh basil, slice, and serve immediately.
Video
Notes
Storage: These pizzas are best fresh. Leftovers tend to get soggy, so I recommend enjoying them right after baking.
Nutrition
Serving: 1serving | Calories: 598kcal | Carbohydrates: 62g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1675mg | Potassium: 274mg | Fiber: 3g | Sugar: 7g | Vitamin A: 648IU | Vitamin C: 4mg | Calcium: 373mg | Iron: 1mg