Crispy Garlic Parmesan Naan Pizza (Printable Version)

Golden naan brushed with garlic butter, topped with melted cheeses and fresh vegetables for a crispy Indian-Italian fusion flatbread.

# Ingredient List:

→ Garlic Butter

01 - 3 tablespoons unsalted butter, melted
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh parsley, finely chopped

→ Pizza Assembly

04 - 2 large garlic naan breads
05 - 1/2 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup pizza sauce or marinara sauce
08 - 1/2 cup cherry tomatoes, halved
09 - 1/4 red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - 1/4 teaspoon crushed red pepper flakes
12 - Fresh basil leaves, for garnish
13 - Salt and freshly ground black pepper to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, and parsley. Mix thoroughly.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture using a pastry brush.
04 - Sprinkle half of the grated Parmesan cheese evenly over each naan bread.
05 - Spread pizza sauce or marinara sauce evenly over the Parmesan layer on each naan.
06 - Layer shredded mozzarella cheese evenly, then distribute cherry tomatoes, red onion slices, and baby spinach over the cheese.
07 - Sprinkle remaining Parmesan cheese over the toppings. Season with salt, black pepper, and red pepper flakes as desired.
08 - Bake for 10 to 12 minutes, or until cheese is melted and bubbly and naan edges are crispy.
09 - Remove from oven, garnish with fresh basil leaves, slice into portions, and serve immediately.

# Expert Advice:

01 -
  • Ready in under 25 minutes with minimal cleanup, because sometimes dinner needs to happen without drama.
  • The garlic butter base creates a flavor foundation that makes store-bought naan taste like you've been fussing over it for hours.
  • Totally customizable—throw on whatever vegetables are lurking in your fridge and nobody will know you improvised.
02 -
  • Don't skimp on the garlic butter or skip brushing it all the way to the edges—those crispy, buttery corners are the whole reason this works.
  • A thin layer of sauce is your friend; too much and you're essentially making a wet naan, which defeats the textural contrast that makes this special.
03 -
  • Keep an eye on the oven starting at the nine-minute mark because ovens vary wildly, and the difference between crispy and overdone is about two minutes at this temperature.
  • If your naan is frozen, you don't need to thaw it first—just add an extra minute or two to the baking time and everything will work perfectly.
Return