Save Experience the ultimate fusion of Italian and Indian flavors with this Crispy Garlic Parmesan Naan Pizza. This quick and flavorful flatbread pizza features golden garlic naan as the crust, creating a deliciously easy meal that is perfect for busy weeknights when you crave something gourmet in under 25 minutes.
Save The secret to this recipe is the aromatic garlic butter base. By brushing the naan with a blend of melted butter, fresh minced garlic, and parsley, you ensure every bite is infused with rich, savory flavor that complements the bubbling mozzarella and fresh vegetable toppings.
Ingredients
- Base: 4 pieces garlic naan (store-bought or homemade)
- Garlic Butter: 3 tablespoons unsalted butter (melted), 3 garlic cloves (finely minced), 1 tablespoon fresh parsley (optional), 1/4 teaspoon sea salt
- Toppings: 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 cup cherry tomatoes (halved), 1/4 cup red onion (thinly sliced), 1/2 cup baby spinach leaves, Freshly ground black pepper (to taste), 1/2 teaspoon crushed red pepper flakes (optional), Olive oil (for drizzling)
Instructions
- Step 1: Prep the Oven
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Step 2: Mix Garlic Butter
- In a small bowl, combine the melted unsalted butter, finely minced garlic, chopped parsley, and sea salt.
- Step 3: Season the Base
- Place the naan breads on the prepared baking sheet. Brush each piece generously with the garlic butter mixture.
- Step 4: Add First Cheese Layer
- Sprinkle half of the grated Parmesan cheese evenly over the buttered naan breads.
- Step 5: Assemble Toppings
- Top each naan with shredded mozzarella, the remaining Parmesan, halved cherry tomatoes, sliced red onion, and baby spinach leaves. Season with black pepper and red pepper flakes if desired.
- Step 6: Bake
- Bake for 10–12 minutes, or until the cheese is melted and bubbly and the naan edges are golden and crisp.
- Step 7: Finish and Serve
- Remove from the oven, drizzle lightly with olive oil, and let cool for 2 minutes before slicing. Serve warm.
Zusatztipps für die Zubereitung
For the best results, use a pastry brush to ensure the garlic butter reaches the very edges of the naan. Using parchment paper on your baking sheet prevents the cheese from sticking and helps the bottom of the naan crisp up perfectly without burning.
Varianten und Anpassungen
You can easily customize your pizza by adding sautéed mushrooms, olives, or sliced bell peppers. For a meaty version, try adding cooked chicken, pepperoni, or prosciutto. To make this recipe plant-based, simply substitute with vegan naan and your favorite vegan cheese alternatives.
Serviervorschläge
This Crispy Garlic Parmesan Naan Pizza pairs beautifully with a fresh side salad. For a complete dining experience, serve it alongside a crisp white wine like Sauvignon Blanc or a light-bodied red wine to balance the richness of the garlic and Parmesan.
Save Whether you're looking for a quick lunch or a crowd-pleasing appetizer, these naan pizzas deliver restaurant-quality results with minimal effort. The combination of crispy edges, gooey cheese, and fresh vegetables makes every slice a perfect bite.
Recipe FAQ
- → Can I use homemade naan instead of store-bought?
Yes, homemade naan works beautifully. Ensure it's fully cooled before adding toppings and adjust baking time as needed since fresh naan may require less time to achieve crispiness.
- → What temperature should I bake the naan at?
Bake at 425°F (220°C) for 10-12 minutes. This high heat ensures the cheese melts perfectly while the naan edges become golden and crisp.
- → Can I make this ahead of time?
Prepare the garlic butter mixture and chop toppings in advance. Assemble just before baking for the crispiest results. Reheated leftovers maintain good texture in a 350°F oven for 5 minutes.
- → What other toppings work well?
Sautéed mushrooms, olives, bell peppers, or cooked chicken add variety. For meat lovers, try pepperoni or prosciutto. Keep toppings thinly sliced to ensure even heating.
- → How do I prevent the naan from getting soggy?
Avoid overloading with watery vegetables. Pat tomatoes dry before adding and don't skip the initial Parmesan layer, which creates a barrier between butter and toppings.