Garlic Naan Margherita Pizzas (Printable)

Crispy naan brushed with garlic butter, topped with marinara, gooey mozzarella, and fresh basil. Ready in 15 minutes.

# What You'll Need:

→ Naan and Toppings

01 - 4 pieces naan bread, store-bought or homemade
02 - 1.5 cups marinara sauce
03 - 2 cups shredded mozzarella cheese
04 - 0.25 cup fresh basil leaves, torn or sliced

→ Garlic Butter

05 - 3 tablespoons unsalted butter, melted
06 - 2 cloves garlic, finely minced
07 - 1 tablespoon olive oil
08 - 0.5 teaspoon sea salt

→ Optional Garnishes

09 - Freshly ground black pepper to taste
10 - Crushed red pepper flakes to taste

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together melted butter, minced garlic, olive oil, and sea salt until well combined.
03 - Place naan breads on the prepared baking sheet and brush each piece generously with the garlic butter mixture.
04 - Spread 3 to 4 tablespoons of marinara sauce evenly over each naan bread.
05 - Distribute mozzarella cheese evenly over the marinara sauce on each naan.
06 - Bake for 8 to 10 minutes, or until cheese is melted and bubbly and the naan edges are crisp.
07 - Remove from oven. Top with fresh basil and optionally sprinkle with black pepper or red pepper flakes. Slice and serve warm.

# Expert Suggestions:

01 -
  • It tastes like you spent actual time on dinner when you really spent none.
  • The garlic butter brings out a richness that makes store-bought naan feel fancy and homemade.
  • Fresh basil at the end is the difference between good and wow—don't skip it.
02 -
  • Mince your garlic fine—chunky garlic will burn in the butter and taste bitter, turning the whole thing harsh instead of aromatic.
  • Don't skip the parchment paper; it keeps the garlic butter from pooling underneath and turning the naan soggy.
  • Add the basil after baking, never before—heat turns it dark and bitter, and you lose that bright, peppery freshness that makes this sing.
03 -
  • Don't skimp on the garlic butter—it's the difference between something flat and something that tastes intentional and aromatic.
  • If your oven runs hot, start checking at the 7-minute mark; burnt cheese edges are salvageable but not ideal.
  • Tear basil by hand instead of cutting it—this prevents bruising and keeps the leaves tender and bright green.
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