Crispy Garlic Parmesan Naan Pizza (Printable)

Golden garlic naan brushed with butter and topped with melted cheeses, fresh vegetables, and herbs for a quick fusion flatbread.

# What You'll Need:

→ Base

01 - 4 pieces garlic naan

→ 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

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, parsley, and sea salt until well blended.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Sprinkle half of the Parmesan cheese evenly over all naan pieces.
05 - Top each naan with mozzarella, remaining Parmesan, cherry tomatoes, red onion, 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 let cool for 2 minutes before slicing. Serve warm.

# Expert Suggestions:

01 -
  • It bridges the gap between pizza night cravings and the reality of having naan in your fridge instead of dough.
  • You can customize toppings based on whatever's looking good in your produce drawer, making it genuinely flexible.
  • The garlic butter situation is where the real magic happens—it's simple but transforms the entire experience.
02 -
  • Don't skimp on the garlic butter coating—it's the difference between this tasting homemade-restaurant-quality and just okay pizza on bread.
  • If your toppings are wet (like if you're using fresh mozzarella or overly juicy tomatoes), pat them dry first or you'll end up with a soggy bottom that tastes sad.
03 -
  • If your oven has hot spots, rotate the baking sheet halfway through so everything browns evenly and nothing burns.
  • The two-minute cooling window isn't just about letting it cool—it's when the cheese sets enough to hold together when you slice, so don't skip it even when you're hungry.
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