10 Minute Naan Margherita Pizza
Flatbread Pizza Night Made Quick and Easy
Ingredients
Ingredients
- 1 Panaji Full-Sized Roasted Garlic Naan
- 1/2 cup pizza sauce or crushed San Marzano tomatoes
- 4 oz of fresh mozzarella, sliced or torn
- 1 medium tomato, thinly sliced
- 3-4 fresh basil leaves
- 1 tsp olive oil
- 2 tbsp grated parmesan
- Balsamic glaze for drizzling
- Salt + Pepper
Instructions
Instructions
- Preheat your oven to 425°F. Place a baking sheet or pizza stone in the oven while it heats for a crispier naan pizza crust.
- Place the Panaji Full Sized Roasted Garlic Naan on a sheet of parchment paper or a lightly floured surface. Brush each naan lightly with olive oil for extra crispness and flavor.
- Spread about 1/4 cup of pizza sauce over each naan, leaving a small border around the edges. This helps create the perfect balance of sauce and crust.
- Top each naan with slices of fresh mozzarella and tomato. Sprinkle with salt and black pepper. Add a little Parmesan for extra savory flavor.
- Transfer the naan pizzas to the hot baking sheet or pizza stone. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
- Remove the pizzas from the oven and let them cool for 1 to 2 minutes. Top with fresh basil leaves and drizzle with olive oil or balsamic glaze if desired.
- Slice and serve warm. This naan pizza is great as a quick snack, party appetizer, or easy weeknight dinner.
