Can I use frozen naan?

Yes, just thaw at room temp before assembling.

Do naan pizzas reheat well?

Yes! Reheat in the oven or air fryer at 350°F until warm and crisp.

Can I grill naan pizzas?

Totally. Preheat your grill, cook the naan plain for 1-2 minutes per side, then add toppings and finish with the lid closed.

What sides go with naan pizza?

I serve these with a simple green salad or sliced veggies and fresh fruit.

Can I make these with regular pizza dough?

Yup. Roll out your pizza dough, top as desired and bake at 450°F for 12-15 minutes. You may want to add a sprinkle of semolina flour or cornmeal under the dough so it doesn't stick and use a pizza stone for optimal crispiness.

Super Easy Mini Naan Pizzas 4 Ways

Name: Super Easy Mini Naan Pizzas 4 Ways
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ¼ cup classic pizza sauce; 2 oz fresh mozzarella cheese, torn; 10 pieces uncured sliced pepperoni; finishing touches: parmesan cheese and/or red pepper flakes; 2 tablespoons pesto; 6 thin slices of fresh peach; 2-3 pieces prosciutto, torn; 2 oz fresh mozzarella, torn; fresh thyme; finishing touches: arugula, balsamic glaze, olive oil, flaky sea salt; 2-3 teaspoons olive oil; 1 clove garlic, sliced in half; 2 oz Italian cheese blend (like the Quattro Formaggi blend from TJs); 2 tablespoons sliced pepperoncinis; 2-3 quartered marinated artichoke hearts; 6 kalamata olives, sliced in half; ¼ shallot, thinly sliced; crumbled feta; Italian seasoning; ¼ cup classic pizza sauce; 2 oz fresh mozzarella, torn; 1-2 small tomatoes, thinly sliced; finishing touches: fresh basil leaves, balsamic glaze, flaky sea salt

Description

Naan pizzas are the ultimate weeknight dinner hack! Soft, chewy naan makes the perfect crust for quick, customizable pizzas ready in 20 minutes.

Ingredients

Units Scale

Classic pepperoni (per pizza):

1/4 cup classic pizza sauce
2 oz fresh mozzarella cheese, torn
10 pieces uncured sliced pepperoni
finishing touches: parmesan cheese and/or red pepper flakes

Pesto Peach Proscuitto (per pizza):

2 tablespoons pesto
6 thin slices of fresh peach
2-3 pieces prosciutto, torn
2 oz fresh mozzarella, torn
fresh thyme
finishing touches: arugula, balsamic glaze, olive oil, flaky sea salt

Mediterranean (per pizza):

2-3 teaspoons olive oil
1 clove garlic, sliced in half
2 oz Italian cheese blend (like the Quattro Formaggi blend from TJs)
2 tablespoons sliced pepperoncinis
2-3 quartered marinated artichoke hearts
6 kalamata olives, sliced in half
1/4 shallot, thinly sliced
crumbled feta
Italian seasoning

Caprese (per pizza):

1/4 cup classic pizza sauce
2 oz fresh mozzarella, torn
1-2 small tomatoes, thinly sliced
finishing touches: fresh basil leaves, balsamic glaze, flaky sea salt

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Instructions

Prep: Preheat the oven to 450°F and line a large baking sheet with parchment paper or a silicone baking mat. Depending on how many naan pizzas you’re making and how big your sheet pan is, you may need to work in batches or use two pans.
Classic pepperoni: spread ¼ cup red sauce over the naan, layer on about 8-10 pepperoni and then spread 2oz torn mozzarella on top.
Pesto Peach Prosciutto: spread 2 tablespoons pesto over the naan. Add 6 thin peach slices, 2oz mozzarella and 2-3 pieces of torn proscuitto. I like to tear and kinda ‘crumple’ the prosciutto into little rustic little spirals so they’re not laying flat. Sprinkle thyme leaves all over. After the pizza is baked, add fresh arugula, drizzles of olive oil and balsamic glaze and a pinch of flaky sea salt.
Mediterranean: drizzle a couple teaspoons of olive oil and use the cut side of a garlic clove to rub it all over the naan. Use a paper towel to pat away most of the moisture from the sliced pepperoncinis and marinated artichoke hearts, give them a rough chop if desired. Place 2oz Italian cheese blend, pepperoncinis, artichoke hearts, kalamata olives, thinly sliced shallot, feta and Italian seasoning on the pizza.
Caprese: thinly slice tomatoes and use a paper towel to blot away some of the moisture. Season the tomato slices with salt and pepper. Spread ¼ cup pizza sauce on the naan followed by 2oz fresh mozzarella and tomato slices. After baking, add fresh basil leaves and balsamic glaze.
Bake: arrange the naan pizzas on the prepared baking tray(s) and bake for 10 minutes until the edges are golden brown and the cheese is melted and bubbly. Slice and enjoy!

Notes

Refer to the above blog post for step-by-step photos, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 1 naan pizza (nutrition facts will vary greatly depending on toppings)
Calories: 547
Sugar: 6.2 g
Sodium: 1246.4 mg
Fat: 25.9 g
Carbohydrates: 52.3 g
Fiber: 3.2 g
Protein: 25.7 g
Cholesterol: 60.3 mg