Crispy Garlic Parmesan Naan Pizza (Printer Friendly)

Golden naan brushed with garlic butter, topped with melted cheeses and fresh vegetables for a quick fusion-inspired meal.

# What You Need:

→ Base

01 - 4 pieces garlic naan, store-bought or homemade

→ Garlic Butter

02 - 3 tablespoons unsalted butter, melted
03 - 3 garlic cloves, finely minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1/4 teaspoon sea salt

→ Toppings

06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup cherry tomatoes, halved
09 - 1/4 cup red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - Freshly ground black pepper, to taste
12 - 1/2 teaspoon crushed red pepper flakes
13 - Olive oil, for drizzling

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, whisk together melted butter, minced garlic, parsley, and sea salt until well combined.
03 - Arrange naan breads on the prepared baking sheet. Brush each piece generously with the garlic butter mixture.
04 - Sprinkle half of the grated Parmesan cheese evenly across all naan pieces.
05 - Top each naan with mozzarella, remaining Parmesan, cherry tomato halves, red onion slices, and spinach leaves. Season with black pepper and red pepper flakes.
06 - Bake for 10 to 12 minutes, or until cheese is melted and bubbly and naan edges are golden and crisp.
07 - Remove from oven, drizzle lightly with olive oil, and allow to cool for 2 minutes before slicing. Serve warm.

# Pro Advice:

01 -
  • It's faster than ordering takeout and tastes like you spent hours in the kitchen.
  • The crispy-chewy naan base is a total game changer compared to regular pizza dough.
  • You can customize every topping based on what you're craving that day.
02 -
  • Don't skip the 2-minute rest after coming out of the oven—it lets the cheese firm up just enough so your toppings don't slide off when you slice.
  • Pat your spinach dry before adding it, otherwise excess moisture makes the naan soggy instead of crispy.
03 -
  • Use a pastry brush specifically for this—it makes spreading the garlic butter even and prevents drips that can burn on the baking sheet.
  • If your oven runs hot, check at the 10-minute mark rather than waiting the full 12 minutes; overcooked cheese tastes burnt and the naan edges can turn too dark.
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