Quick and easy pizza recipe made on store bought naan bread
- 2 pieces naan bread i use trader joe's garlic naan
- 1 ball fresh mozzarella about 4-6 ounces
- 1/2 cup tomato sauce or chopped herbs and olive oil or pesto
- 1/2 cup your favorite toppings or leftovers mushrooms, onions, olives, chicken, artichoke hearts, pepperoni, basil
- 1 drizzle olive oil
- 1 ounce parmesan cheese grated over top
- 1 dash spices oregano, basil, thyme, parsley, rosemary, garlic powder, whatever you like
- Carbohydrate 24.0300453384295 g
- Cholesterol 21.433790164 mg
- Fat 7.0559492801074 g
- Fiber 6.43125000543666 g
- Protein 14.5075132969143 g
- Saturated Fat 3.97552299585611 g
- Serving Size 1 1 Serving (457g)
- Sodium 2550.04210599871 mg
- Sugar 17.5987953329928 g
- Trans Fat 0.600790051094845 g
- Calories 200 calories
Step-by-step
- Preheat your oven to 400 degrees fahrenheit. If you like your crust more crispy consider toasting the naan in the toaster first before adding the toppings.
- Simply spread the naan with pizza or tomato sauce or get creative and use chopped herbs from your herb garden with a drizzle of olive oil; pesto is also a great addition or substitution.
- Top with mozzarella or other cheeses you might have on hand, I suggest goat cheese.
- Then add your favorite toppings or leftovers, I love the combinations of mushrooms, olives, and onions or tomato and basil.
- Bake for 10-12 minutes until cheese is slightly browned around the edges.
Mozzarella dictates the structural integrity of flatbread pizzas because high-moisture cheeses release significant liquid during baking. Excess water pools on the crust, preventing the bottom from crisping and leaving the center soggy. Slice fresh mozzarella into thin rounds and blot them thoroughly between paper towels before assembly to remove surplus surface moisture.
Set the oven to 400 degrees Fahrenheit to ensure rapid cheese melting while the pre-baked flatbread toasts further. Bake the assembled pieces for 10 to 12 minutes, watching specifically for the cheese edges to turn golden brown and bubble consistently. Toasting the naan lightly in a toaster prior to topping offers an alternative method for achieving a crunchier base texture.
Tomato sauce functions reliably as a base, whereas pesto or olive oil with chopped herbs introduce different fat levels and moisture contents. Substituting heavy cream-based sauces requires reducing the overall volume by half to prevent saturation of the bread.
