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Naan Bread Margherita Pizza Extravaganza

Craft this remarkably tasty Naan Bread Margherita Pizza in just 15 minutes! This quick meal brings together the classic and delightful flavors of rich tomato sauce, lush buffalo mozzarella, and aromatic basil on a warm, crispy flatbread base.
2
17 min
TOTAL TIME
765
CALORIES
$10.29
PER SERVING
Naan Bread Margherita Pizza Extravaganza
Ingredients
PIZZA
2 SERVINGS
Olive Oil
2 tbsp olive oil
Naan Breads
2 whole naan breads
Garlic Powder
1 tsp garlic powder
Vine Ripened Tomato
1 whole vine ripened tomato
cut into thin slices
Salt
1/2 tsp salt
Tomato Sauce
1 cup tomato sauce
Italian Seasoning
1 tsp italian seasoning
Buffalo Mozzarella
8 slices buffalo mozzarella
Fresh Basil
1 cup fresh basil
roughly torn
Black Pepper
1/2 tsp black pepper
Directions
COOKING
10 min
PREP TIME
7 min
COOK TIME
17 min
TOTAL TIME
1
Start by preheating your oven's broiler on high and positioning the oven rack in the upper-middle part of the oven.
PREPARATION
2
Arrange the naan breads on a large baking sheet.
3
Spread an even layer of tomato sauce on each naan bread.
4
Sprinkle each with garlic powder and Italian seasoning.
5
Place four slices of buffalo mozzarella on each naan bread, and sprinkle half of the fresh basil evenly over the mozzarella.
6
Season with salt and black pepper.
COOKING
7
Pop the loaded naan breads under the broiler for about 5-7 minutes, or until the cheese has melted and the edges of the naan are golden brown.
SERVING
8
Remove from the oven and immediately scatter the remaining fresh basil over the naan pizzas, along with the thinly sliced vine ripened tomatoes and a generous drizzle of rich olive oil.
9
Cut the naan pizza into slices and serve immediately while hot.
Health Info
Macros
44g
CARBS
47g
FAT
42g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Can I use a pre-made pizza crust instead of making my own dough?
What ingredients do I need to make Margherita Pizza?
How do I make the pizza dough?
Do I need to use fresh mozzarella cheese or can I use shredded mozzarella?
How do I prevent the pizza from sticking to the baking sheet?
What temperature should I cook the pizza at and for how long?
How should I store leftover Margherita Pizza?
Can I add other toppings to the pizza?