Who doesn't love Naan Pizza? ^_^ We always keep naan in the freezer for this tasty 10-minute meal. All the cooking is done in the toaster oven (or regular oven). Top naan with tomato sauce, cheese, and pepperoni. Bake, eat, and enjoy!
Naan Pizza! Life feels really busy these days. But I still want us to eat good. Quick lunch, snacks, and dinners are a priority. Especially on weekdays.
This naan pizza is a life saver, especially when everyone is at home and we need lunch right now.
Open the freezer, pull out that 18-pack of frozen mini naan (from Costco Hawaii), and start baking and assembling naan pizza! We use the toaster oven. It can make 2 pieces at time, ensuring everyone gets hot and fresh naan pizza for lunch. It is a definite crowd pleaser.
Another bonus is that naan pizza can easily accommodate different preferences. No pepperoni? No problem. More cheese? Ok! Go light on the pizza sauce? Sure thing.
And if you have a large group of people, everyone can assemble their own. Less work for you and more fun (though perhaps more mess) overall ^_^
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Ingredients
Here's what you'll need:
- Naan - We like to use the Stonefire mini naan. We buy the 18-pack of mini naan from Costco Hawaii, it is a good deal (especially when on sale).
- Pizza sauce - Homemade or store bought. We've done both, depending on how much time we have that day. You can also use regular tomato sauce if you have a tasty one, we like the Rao's sauce. If there's leftover tomato sauce, you can make Lamb Stew.
- Pepperoni
- Shredded mozzarella cheese
- Shredded parmesan cheese
- Chili flakes - Optional
- Fresh basil - Optional
See recipe card for quantities.
Instructions
Let's get cooking!
Bake the mini naan (with none of the toppings) for 2 minutes at 400F. We use the toaster oven.
Remove the naan from the toaster oven and put it on a plate. Use a spoon to spread the tomato sauce evenly over the naan.
Place half of the pepperoni pieces on top of the pizza sauce.
Sprinkle all the shredded mozzarella cheese on top.
Place the other half of the pepperoni pieces on top.
*We like to put half the pepperoni under the mozzarella and half the pepperoni on top of the mozzarella. This is because I like some crisp pepperoni pieces and also some softer ones under the melted mozzarella. Variety is good.
Sprinkle all of the shredded parmesan cheese on top.
Bake in the toaster oven (or regular) for 3 minutes at 400F until golden and nicely browned.
Top with a sprinkle of chili flakes and chopped fresh basil (both optional but delicious).
Eat the naan pizza hot and enjoy!
Substitutions and Variations
Here are a few we love. Instead of the classic pizza sauce/mozzarella/pepperoni combo, you can try this:
- Pesto, prosciutto, and fresh mozzarella - A fancy, grown up version!
- Pizza sauce, mushrooms, diced bell pepper, and mozzarella - A vegetarian favorite.
- 3 cheese - Skip the tomato sauce and use three types (or even more haha) of your favorite cheeses. We like to chose from shredded mozzarella, cheddar, parmesan, gouda, feta, and even a nice soft and creamy blue cheese.
The options are endless, feel free to experiment and try your own version.
Equipment
The only thing you need is a toaster oven! If you don't have a toaster oven, you can also bake naan pizza in a regular oven.
But a toaster oven is a lot easier (especially if you're making only one piece).
We've had a wide range of toaster ovens over the years. From fancy toaster ovens to a simple $30 one...and you know what? They all get the job done. More expensive doesn't always mean better. Get the toaster over that works for you.
Storage
Naan pizza doesn't keep well, it's best enjoyed straight from the toaster oven. Eat it hot and fresh!
If you must, it'll keep in the refrigerator for 1-2 days (wrap securely in foil). Reheat it in the toaster oven for 2-3 minutes at 400F.
Top Tip
The secret to make nice and crisp naan pizza?
Make sure to bake the naan bread for 2 minutes at 400F before adding the pizza toppings. This will ensure that the top of the naan doesn't get soft/soggy after adding the pizza toppings. It's an easy extra step that makes a big difference.
FAQ
No need to defrost frozen naan! If you're cooking the naan straight from the freezer, bake the naan for an additional 2 minutes in Step 1 of the recipe below. So that means baking the plain naan for 4 minutes at 400F before adding any toppings.
Yes! We love to use English muffins (also great to keep in the freezer) and Japanese milk bread (shokupan). When you make pizza with Japanese milk bread it is actually a very popular dish called Pizza Toast!
Whichever way you call it, it's the same dish! I've also heard this dish go by the name naan bread pizza and naan pizza bread. It is all delicious.
Many supermarkets sell "pizza blend cheese" which is a blend of shredded cheese. Different brands have different types of blend. Mozzarella, provolone, and asiago is a popular mix.
You can use pizza blend cheese for the naan pizza. This also makes things easier because you don't have to buy multiple packages of different types of cheese.
Naan Pizza Recipe
Naan Pizza
Ingredients
- 1 piece naan we use mini naan
- 1 tablespoon pizza sauce
- 6-8 pieces pepperoni
- 2 tablespoons shredded mozzarella cheese
- 1 tablespoon shredded parmesan cheese
- chili flakes optional
- fresh basil optional
Instructions
- Bake the mini naan for 2 minutes at 400F. We use the toaster oven.
- Remove from the toaster oven and put the naan on a plate. Spread the tomato sauce evenly over the naan.
- Place half of the pepperoni pieces on top of the pizza sauce.
- Sprinkle all the shredded mozzarella cheese on top.
- Place the other half of the pepperoni pieces on top.
- Sprinkle all of the shredded parmesan cheese on top.
- Bake in the toaster oven for 3 minutes at 400F until golden and nicely browned.
- Top with chili flakes and torn fresh basil (both optional). Eat hot and enjoy!
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Thank you so much for sharing your wonderful naan recipe! I tried it out and the results were absolutely delicious. The naan turned out perfectly soft and fluffy, with just the right amount of char. Your instructions were clear and easy to follow, which made the whole process enjoyable. This recipe is definitely a keeper and will be a regular addition to our meals.