Garlic Naan Margherita Pizzas (Printable Version)

Fluffy naan brushed with garlic butter, layered with tangy marinara and bubbly mozzarella, finished with fresh basil for an irresistible Italian-Indian fusion.

# What You Need:

→ Naan & Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper to taste
10 - Crushed red pepper flakes to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together melted butter, minced garlic, olive oil, and sea salt until well combined.
03 - Arrange naan breads on the prepared baking sheet. Brush each piece generously with the garlic butter mixture using a pastry brush.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan bread.
05 - Sprinkle mozzarella cheese evenly over the sauce on each naan piece.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly and the edges of naan are crisp.
07 - Remove from oven. Top with fresh basil and optional black pepper or red pepper flakes.
08 - Slice and serve warm.

# Expert Pointers:

01 -
  • It's genuinely faster than ordering pizza, with zero guilt about the delivery fees.
  • The garlic butter hits different on naan, turning something humble into something guests actually ask you to make again.
02 -
  • Don't skip the parchment paper—I learned this the hard way when garlic butter found its way to the baking sheet and burned into something I had to scrub for twenty minutes.
  • Room temperature garlic butter spreads so much more smoothly than cold, and it won't tear the delicate surface of the naan the way cold butter can.
03 -
  • Mincing garlic by hand and letting it sit for a minute before adding to the butter unlocks more of its flavor compounds than rushing it straight into the heat.
  • If your oven runs hot, tent the naan lightly with foil for the first few minutes to prevent the edges from burning while the cheese catches up to melt.
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