Naan Pizza Recipe
This post may contain affiliate links. Please read our disclosure policy.
Here’s a simple recipe for naan pizza that’s delicious and quicker than takeout. I use naan as the base, then top it with a rich tomato sauce, melted cheese, and our favorite toppings for an easy, family-friendly dinner that’s ready in just 15 minutes.
When I need a satisfying dinner without much planning, this naan pizza is one of my favorite shortcuts. Using naan bread as the base turns pizza night into something quick and unfussy, with a flatbread-style crust that’s chewy in the middle and crisp around the edges.
I spread on a generous layer of pizza sauce—sometimes classic pizza sauce, sometimes sweet and spicy tomato sauce, or even everyday pesto—then pile on mozzarella and Parmesan for bold, melty flavor. Pepperoni adds a savory bite, while red onion and red pepper add a touch of sweetness and texture. Everything bakes up fast, making it easy to get dinner on the table with minimal effort.
While I love homemade pizza dough, there are nights when this quick kitchen hack just makes more sense. I finish the pizzas with a handful of fresh arugula for a pop of green, then slice and serve. It’s easy to customize with whatever toppings you have on hand, which is exactly why this recipe earns a regular spot in my weeknight rotation.
What is the difference between naan and pizza dough?
The biggest difference for me is the convenience. But let’s dive deeper. Both naan and pizza dough are yeast-based flatbreads, but they’re different in their ingredients and texture. Naan is often made for scooping up curries and gets its softer texture from using yogurt or milk. Pizza dough is made from simpler ingredients, resulting in a firmer base that can be crisper. So, that raises the question: Why use naan bread for pizza?
It’s perfect for nights when you want a satisfying dinner without much planning. It hits the spot, yet you don’t have to sprinkle flour on the counter or knead any dough. There is also the fun factor: sometimes, you just wanna mix it up – and since naan bread is smaller than regular pizza dough, it means you get your own personal-sized pizza!
Where to buy naan bread?
Naan bread is usually pretty easy to find. You can buy it fresh from our local Indian restaurant, or find it packaged in the bakery section or freezer aisle at your local grocery store.
Pro tip: I like to freeze some for quick dinners on busy weeknights. It’s quicker than ordering takeout, too!
Naan pizza toppings ideas
You can easily personalize these pizzas any way you like! Some of our favorite toppings are roasted vegetables, sliced olives, Italian sausage, ham, pineapple, and fresh herbs like basil or oregano. Try these delicious flavor combinations we love:
- Cherry tomatoes + pesto
- Mushrooms + herbs
- Pineapple + red onion
- Zucchini, corn, and goat cheese
- Crumbled sausage + peppers
- Potato, truffle oil, and thyme
Naan Pizza Recipe
Ingredients
- 4 pieces naan bread (about 7-inches)
- 1 cup pizza sauce
- ½ cup grated parmesan
- 1 cup shredded mozzarella
- 28 slices pizza pepperoni
- ½ cup chopped red onion
- ½ cup chopped red pepper
- Arugula (to serve)
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spread the pizza sauce on 4 pieces of naan bread.4 pieces naan bread, 1 cup pizza sauce
- Sprinkle the parmesan cheese then the mozzarella over the pizza sauce and top with pepperoni, onion, and peppers – or your choice of toppings.½ cup grated parmesan, 1 cup shredded mozzarella, 28 slices pizza pepperoni, ½ cup chopped red pepper, ½ cup chopped red onion
- Bake the naan pizzas for 10-12 minutes until the cheese has melted and the crust is golden brown. Remove the pizzas from the oven and, if using, top with a handful of arugula.Arugula
Video
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I made this with some frozen naan I already had. I found that the bread remained too soft after baking it long enough for the toppings to cook through. My takeaway from that experience was to bake the naan a few minutes before topping it, then add the toppings and baking again. Could be, when using fresh naan, one may not be faced with my experience of having a soggy crust using frozen naan. Regardless, the idea is great, quick and super tasty.
Do try it with fresh (or at least thawned) naan – it does crisp up just enough!
This looks great