Print
Naan Pizza

Easy Naan Pizza With Make-ahead Freezer Instructions

Naan Pizza is the perfect no-fuss meal for busy weeknights because it's just so reliable, easy, and best of all, GOOD.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings 4 pizzas
Calories 785 kcal
Author Tracy

Ingredients

Special Equipment

  • Immersion blender or food processor if using whole or diced tomatoes
  • Mesh splatter screen optional but nice to have

Pizza Sauce

  • 1 28-ounce can crushed tomatoes (whole or diced will also work)
  • 1/4 cup extra-virgin olive oil
  • 4 large garlic cloves pressed or minced
  • 8 fresh basil leaves, thinly sliced OR 1 1/2 teaspoons dried basil
  • 1/2 teaspoon (2g) granulated sugar
  • Salt *

Pizzas

  • 4 naan loaves
  • 2 cups (8oz) shredded mozzarella

Pepperoni

  • 6-7 ounces good-quality pepperoni

Margherita Pizza

  • 1 large tomato sliced
  • Fresh basil leaves

Vegetable Pizza

  • 1 small bell pepper (any color) thinly sliced
  • 1/2 red onion thinly sliced

Instructions

  1. Preheat your oven to 400°F. 

Pizza Sauce

  1. If using diced or whole tomatoes, use an immersion blender or food processor to process your tomatoes until they are the consistency of salsa.
  2. In a large pot, over medium heat, heat oil. Add garlic and cook until lightly golden, 30 seconds to a minute. Carefully add tomatoes—oil will sizzle and pop as you do. Stir in sugar and basil. Bring  mixture to a simmer.

  3. Turn heat down as needed to keep at a good simmer and cover with a splatter screen if you have one. Simmer for 20 to 30 minutes, stirring occasionally, until sauce has thickened and reduced to about 1 1/2 cups. If you don’t own a splatter screen and the sauce is popping too aggressively, turn it down and extend the simmer time as necessary.

  4. Add salt to taste.

Pizzas

  1. Place naan loaves on baking sheets. Cover each with about 1/3 heaping cup of sauce. Top with 1/2 cup of cheese each and desired toppings. 

  2. Bake for 12 to 14 minutes, until cheese is melted and naan is golden. If baking all 4 pizzas at once, swap top and bottom trays once halfway through and keep an eye on the bottom tray to make sure the crust is not burning.

  3. Cool on the baking sheet for 5 minutes before slicing, and enjoy!

Recipe Notes

*The salt content varies wildly between canned tomato brands, so you may need to add very little or quite a lot of salt depending on the brand you use.