Some days I feel like cooking. Other days, we eat Naan Pizza and no one is ever disappointed.
Naan bread pizza is topped and baked like regular pizza, but it swaps naan bread for the pizza crust.
It’s an excellent backup option for nights when you need good food fast, but that’s not the only reason to make it. (The same is true of English Muffin Pizza.)
Naan pizza intrinsically satisfies, in that special way only the foods closest to our hearts can (pizza; Air Fryer Grilled Cheese; the Ultimate Creamy Mac and Cheese from The Well Plated Cookbook; [insert your favorite comfort food here]).
Naan vs. Pizza Dough
Naan and pizza dough have many similarities, but they are not the same.
- Naan is made of flour, yogurt, water, and a leavening agent—either baking soda or yeast. Pizza dough (like my Whole Wheat Pizza Dough) is typically made from flour, water, salt, olive oil, and yeast (conventional or sourdough).
- Since there is dairy in naan, it tends to be denser than pizza dough.
- Both pizza dough and naan crisp up in the oven, creating a delicious crust for pizzas.
Although naan is easy to make from scratch (see this Homemade Naan for a recipe), when I’m making naan pizza, I prefer to use already baked, packaged naan to speed things along.
- For this recipe, I made Stonefire naan pizza (Stonefire is the brand of naan most readily available at our store); feel free to use a different brand.
- Whichever type of naan you use, do not skip toasting it in the oven first. This creates an at-home tandoori naan pizza (a tandoor is a type of oven) with a nice, crisp crust.
How to Make Naan Pizza
Below is a recipe for margarita naan pizza, but it is merely a starting point.
Use this recipe as a base for any of your favorite toppings, or let each diner customize their own for a choose-your-own naan pizza adventure.
- Naan. Naan bread acts as a wonderful blank canvas for homemade pizzas. It becomes perfectly crisp in the oven, so it can hold up to any of your favorite toppings.
- We found that 1 regular-sized naan bread was perfect for a single serving.
- You could also use a few of the mini naan to create servings, or use them for delicious little appetizers. (The mini naan work well if you want to try a few different toppings.)
- If your store has garlic-flavored naan, you can give it a try too!
- Prepared Sauce. Pick your favorite prepared red sauce or pesto to act as a base for your pizza.
- Italian Seasoning. While optional, we love the earthy, herby flavor that it adds.
- Mozzarella. The ultimate cheese for a pizza. It becomes ooey-gooey, cheesy perfection.
- Parmesan. A shower of Parmesan adds extra cheesiness, nuttiness, and saltiness.
- Salt + Red Pepper Flakes. Salt helps all the flavors pop, and red pepper flakes give the pizza a hint of spice.
- Basil. You won’t regret topping your pizza with fresh basil! Its flavor pairs wonderfully with the other pizza toppings.
- Bake the naan directly on the oven grate for 2 minutes at 450 degrees F, then flip and bake for another 3 minutes.
- Top with sauce.
- Add the Mozzarella.
- Add the Parmesan and any other desired toppings.
- Bake the naan pizza for another 3 minutes, until the cheese melts. Finish with salt, red pepper flakes, and basil. DIG IN!
Naan Pizza Topping Ideas
Keep it simple with margarita naan pizza, go wild with Grilled Naan Pizza with Strawberry Chicken and Avocado, or try one of these combos:
- Veggies. For flavorful, healthy toppings, try Roasted Red Peppers, Grilled Eggplant, or Roasted Broccoli. Veggies are wonderful toppings whether you choose to make a naan pizza vegetarian or not.
- Meat. Whether you go classic with a pepperoni naan pizza, try a prosciutto naan pizza, add diced Air Fryer Meatballs to your pizza, or spice things up with a Buffalo Chicken Pizza, meat toppings are always a crowd-pleaser.
- Sautéed Veggies. Simple Sautéed Mushrooms or diced Sautéed Brussels Sprouts are delicious on pizza (PSA: you MUST try this Brussels Sprouts Bacon Pizza).
- Garlic. Roasted Garlic makes everything better!
- Cheese. Play around with different cheeses. We love using burrata for Burrata Pizza, ricotta for Ricotta Pizza, or cheddar for Beet Cheddar Apple Pizza.
- Carbonara. My Carbonara Pizza is fun, tasty, and always a hit!
- Asparagus. Never tried asparagus on pizza? This toppings from this scrumptious Asparagus Pizza is worth a try.
- Indian Naan Pizza. Take inspiration from my Paneer Tikka Masala, and top your pizza with paneer and Indian spices.
- To Store. Refrigerate leftover pizza in an airtight storage container for up to 3 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze pizza in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, prep any pizza toppings you’re planning to use (wash and cut veggies, shred cheeses, or cook meat).
Recommended Tools to Make this Recipe
- Tongs. Tongs are an easy way to flip the naan while they’re baking.
- Baking Sheet. Perfect for making these naan pizzas.
- Cheese Grater. Freshly grated cheese is the best for homemade pizza.
Skip calling delivery—naan bread pizza is faster, better for you, and only a few ingredients away!
Frequently Asked Questions
Aside from the classics like red pizza sauce and Basil Pesto, you can get creative with other sauces you love. Barbecue Sauce (BBQ chicken naan pizza sounds delish!), Avocado Pesto, or Alfredo sauce (take inspiration from my Chicken Alfredo Bake) would be tasty.
In order to make this recipe gluten free, you’ll need to find a gluten free naan brand at your grocery store or prepare a homemade naan with gluten free flour.
These naan pizzas are perfect for a party! You can use mini naan and prepare a variety of topping options for your guests, allowing them to try multiple kinds. You could also create a toppings station, affording your guests the opportunity to select toppings as they please and prepare their own unique naan pizza.
- 2 naan breads about 8-inches each, or 4 mini naan breads (purchased or Homemade Naan)
- 1/2 cup prepared pizza sauce or pesto
- 1/4 teaspoon Italian seasoning optional
- 1 cup shredded mozzarella cheese
- 2 tablespoons finely grated Parmesan cheese
- Pinch kosher salt or flaky sea salt
- Pinch red pepper flakes
- 8 fresh basil leaves
- Place a rack in the upper third of the oven (about 6 inches from the top). Preheat the oven to 450 degrees F.
- Carefully place the naan directly on the oven grate. Bake on the first side for 2 minutes, then flip and bake 3 additional minutes on the other side.
- Transfer the naan to a parchment-lined baking sheet, with the bubbly-side facing up. Top with pizza sauce (the layer will look thin) and Italian seasoning.
- Add the Mozzarella.
- Add any desired toppings and Parmesan.
- Return the pizza to the oven and continue baking until the cheese melts, about 3 minutes. Remove from the oven and sprinkle lightly with salt and red pepper flakes. Tear the fresh basil leaves over the top. Enjoy!
- TO STORE: Refrigerate leftover pizza in an airtight storage container for up to 3 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze pizza in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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