Garlic Naan Pizza
Aisha Sharma
@aishasharmaspice
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Pre-crisp the naan
Brush the naan with olive oil and bake at 450°F (230°C) for 4 minutes before topping.
💡Topping raw naan gives a soggy centre. Four minutes of pre-baking fixes it.
Keep the sauce thin
Spread only a couple of tablespoons of sauce on each — naan is softer than pizza dough and cannot take much liquid.
Top lightly
Scatter the mozzarella, garlic, oregano, and tomatoes. Resist overloading.
Bake hot
Return to the oven for 8 minutes until the cheese is bubbling and browning in patches.
Finish fresh
Add basil, chilli flakes, and pepper after it comes out, and a final drizzle of oil.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
Pitta, flatbread, or tortillas all work with the same method; tortillas need only 5 minutes total. A pre-heated tray or stone under the naan gives a noticeably crisper base.
- •Add protein: Leftover chicken, pepperoni, or chickpeas.
- •Indian-style: Tikka sauce, paneer, and red onion instead of the Italian toppings.
- •Air fryer: 380°F for 6 minutes works well for one at a time.
Nutrition & Safety
Calories
582kcal
Protein
24g
Carbs
62g
Fat
26g
⚠️ Allergen & Safety Note
This recipe contains gluten and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
1,571 made thisDid you make this? Share what worked, what you changed, and a photo of your plate.
