Speedy Margherita Naan Pizza

Welcome back, everyone!

Guess what? I finally did it—I ate a whole pizza by myself! Of course, it was a cute little naan pizza meant for one, but hey, it’s the achievement that counts!

Growing up, my brothers used to brag about devouring whole pizzas in one sitting without gaining a pound. Meanwhile, I’d be full after just a couple of slices. Oh, and they’d also down a half-gallon of ice cream while watching sports in our den—like it was no big deal.

But here’s the thing: this naan pizza is the perfect fix. It’s super quick to whip up when that pizza craving hits (which, let’s be honest, happens every week). The ingredients are just right for one naan-sized pizza, with the perfect amount left over for another night. Or you can make two if you’ve got company. Either way, there’s no risk of overindulging because it’s the perfect size. Pair it with a doozy of a salad, and you’ve got a more substantial, healthy meal.

This recipe is so easy, so delicious and cheap, you’ll facepalm at the cash you’ve wasted on takeout. Forget about leaving leftovers out all night and debating breakfast options (college days, anyone?). Whip up these naan pizzas in a jiffy instead!

I used a leftover homemade naan for this recipe, but store-bought naan works just as well or better if you prefer a sturdier crust. They even come in packs of two, which is perfect for this recipe! (Not an ad, just a tip from my grocery shopping experience—check out the deli section at your local store.)

This fresh, healthy, and delicious naan pizza is more convenient than ordering a greasy pizza. Perfect for cooking for yourself, or a quick lunch or snack for movie night.

Robin Ward

Speedy Margherita Naan Pizza

Here’s a simple yet flavorful single-sized pizza made with naan as the base. With a handful of fresh ingredients and pantry staples you likely have on hand, it’s perfect for quick weeknight dinners or laid-back gatherings.

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Total Time 15 minutes mins

Servings: 1

Course: #mainmeal, dinner, lunch

Cuisine: Italian

Ingredients Equipment Method

Ingredients

  

For the sauce:

• 1 Tbsp avocado oil or any neutral oil
• 1 clove garlic, minced
• 3 Tbsp tomato paste
• 1 cup water
• ¼ tsp salt
• ¼ tsp sugar

For the pizza:

• 3 slices of tomato (Pressed between paper towels to express out most of the juice.)
• fresh mozzarella cheese (about 3 slices)
• basil paste or pesto sauce (about 1 Tbsp)
• sprinkle pecorino Romano cheese (or Parmesan)
• 1 piece naan
• ½ green onion, thinly sliced (optional garnish)
• a few thinly sliced basil leaves (optional garnish)

Equipment

• 1 sheet pan or cast-iron skillet

Method

 

1. Create a quick tomato sauce by simmering tomato paste, water, garlic, avocado oil, salt, and sugar in a pan until it thickens.
2. Take a fresh piece of naan and spread half the sauce evenly. Add a few dollops of pesto or basil paste, then top with mozzarella, 3 slices of tomato, and 3 rounds of mozzarella cheese. Finish with a sprinkle of Pecorino Romano.
3. Broil for 2 minutes. If you prefer a crispier bottom crust after baking, simply transfer the pizza to a skillet and fry for a minute—no oil needed.
4. Sprinkle with more grated cheese. Garnish and cut into 4 pieces. Enjoy!

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