Garlic Naan Margherita Pizzas (Printable Version)

Crispy naan topped with garlic butter, marinara, and bubbly mozzarella for a quick fusion favorite.

# What You Need:

→ Garlic Butter

01 - 4 tablespoons unsalted butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon fresh parsley, chopped
04 - 1/4 teaspoon salt

→ Pizzas

05 - 4 pieces naan bread
06 - 1 cup marinara sauce
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup fresh basil leaves
09 - 2 tablespoons olive oil
10 - Freshly cracked black pepper to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in parsley and salt, then remove from heat.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Spread 1/4 cup marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce on each pizza.
06 - Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and edges are golden.
07 - Remove pizzas from the oven. Top with fresh basil leaves, a drizzle of olive oil, and freshly cracked black pepper. Slice and serve immediately.

# Expert Pointers:

01 -
  • Ready in 15 minutes, which means you can satisfy pizza cravings without the delivery wait or the stress.
  • The garlic butter makes ordinary naan taste like you've been practicing Italian cooking for years.
  • Minimal ingredients but maximum flavor—this is what happens when two cuisines decide to be friends.
02 -
  • Don't let the garlic brown in the butter or it turns bitter and takes the whole dish down with it—keep the heat medium and watch it closely.
  • Fresh basil added before baking loses its flavor and color, so save it for the very end when the pizzas are already out of the oven.
03 -
  • Don't skip the parchment paper—it prevents sticking and makes cleanup so easy you'll wonder why you ever baked without it.
  • If your mozzarella is clumping, spread the sauce slightly thinner so the cheese can settle into an even layer and melt uniformly.
Go Back