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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
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!