Garlic Naan Margherita Pizzas (Print Version)

Soft naan brushed with garlic butter and loaded with marinara, cheese and basil. Ready in 10 minutes.

# What You Need:

→ Garlic Butter

01 - 4 tablespoons unsalted butter
02 - 3 cloves garlic, finely minced
03 - 1 tablespoon fresh parsley, chopped
04 - 1/4 teaspoon salt

→ Pizzas

05 - 4 pieces naan bread
06 - 1 cup marinara sauce
07 - 2 cups shredded mozzarella cheese
08 - 1/2 cup fresh basil leaves
09 - 2 tablespoons olive oil
10 - Freshly cracked black pepper to taste

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in parsley and salt, then remove from heat.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Spread 1/4 cup marinara sauce evenly over each naan, leaving a small border around the edges.
05 - Sprinkle mozzarella cheese evenly over the sauce on each pizza.
06 - Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly and edges are golden brown.
07 - Remove pizzas from the oven. Top with fresh basil leaves, a drizzle of olive oil, and freshly cracked black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • These come together in the time it takes to set the table, which means weeknight dinner stress officially ends here.
  • That moment when the cheese bubbles and the basil hits the warm pizza is the kind of kitchen magic that feels impossible until it's suddenly on your plate.
  • It bridges the gap between lazy and impressive—your family will think you've been planning this all day.
02 -
  • Garlic burns faster than you think, and burnt garlic tastes bitter and ruined—watch it like you mean it, not like you're thinking about other things.
  • Fresh basil added after baking stays vibrant and delicious, but if you add it before, it becomes blackened sadness, so timing matters here.
03 -
  • Make the garlic butter ahead and keep it in the fridge—it's genuinely useful for garlic bread, roasted vegetables, and honestly just spread on warm toast at midnight.
  • If your oven runs hot, check these at the 7-minute mark because burnt cheese edges are regrettable, but a little golden is exactly right.
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