Naan Pizza
Aisha Sharma
@aishasharmaspice
Prep
5 min
Cook
10 min
Total
15 min
Servings
2
Difficulty
Easy
Let's cook
Pre-bake the naan
Brush with oil and bake at 450°F (230°C) for 4 minutes before topping. Untopped pre-baking is what keeps the base from going soggy.
💡Four minutes. Skipping it gives a limp centre every time.
Go light on sauce
Spread only a couple of tablespoons per naan. Naan is softer than pizza dough and cannot absorb much liquid.
Top sparingly
Add the cheese, oregano, and tomatoes. Overloading is the most common mistake and it steams the base.
Bake hot
Return for 8 minutes until the cheese bubbles and browns in patches.
Finish fresh
Add basil, chilli flakes, pepper, and a drizzle of oil after it comes out of the oven.
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📝 Tips, swaps, and make-ahead notes
A preheated tray or stone under the naan gives a noticeably crisper base. Pitta, flatbread, and tortillas all work — tortillas need only 5 minutes total.
- •Add: Pepperoni, leftover chicken, or roasted vegetables.
- •Indian-style: Tikka sauce, paneer, red onion, and cilantro.
- •Air fryer: 380°F for 6 minutes, one at a time.
Nutrition & Safety
Calories
548kcal
Protein
22g
Carbs
62g
Fat
24g
⚠️ 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
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