Easy 10 Minute Naan Bread Pizza
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You can whip it up this naan bread pizza in 10 minutes and customise the toppings to replicate your fave pizza at home! Ideal for a quick weeknight dinner or a lazy Sunday meal.
Table of Contents
Why this recipe is great
I was quite skeptical at first, when I heard about the concept of a naan bread pizza. I thought that the texture of the naan bread would be odd when disguised as a pizza base, but I was so so wrong.
Not only is this pizza base a quicker alternative, it’s pillowy texture is perfect to act as a foundation for our pizza. Plus it’s cheaper than buying a pre-made pizza base! Other pizza recipes…
Ingredients
Naan Bread
I used a plain naan for this recipe, but you could also use garlic naan bread for this recipe if you’re a garlic lover.
Chopped Tomatoes/Garlic/Shallots
Caramilised shallots, blended chopped tomatoes and garlic are the foundation of our rich tomatoey base.
Sun-dried Tomatoes
Add sweetness and so much flavour. When they’re roasted in the oven, I find that they shrink and crisp up in a way that almost replicates bacon. A perfect vegetarian topping to add to your naan bread pizza!
Reduced Fat Mozzarella
To help to reduce the calories, whilst still being cheesy and flavourful, but feel free to use full fat mozzarella, mozzarella balls as topping.
See the recipe card for full information on all ingredients and quantities.
How to make naan bread pizza
PREHEAT OVEN TO 175°C
- Start by adding the chopped tomatoes, garlic, basil stems, 2 shallots (from the 100g), oregano and a pinch of salt and pepper to a food processor or blender. If you care less about the calories, you can add a splash of the oil from the sun-dried tomatoes for extra flavour (Image 1).
- Combine until roughly blended (Image 2).
3. Then thinly slice the sun-dried tomatoes, shallots and olives on a wooden board (Image 3).
4. Place your naan onto a baking tray or pizza tray if you have one. Add around 2 large spoonfuls of the tomato base onto the naan and spread to evenly coat, leaving a small crust (Image 4).
3. Pat the mozzarella with a paper-towel to remove all the excess moisture. Rotate and pat dry both sides. This will give us a low-moisture mozzarella equivalent and then thinly slice the mozzarella ready to add to the pizza (Image 3).
4. Place your naan onto a baking tray or pizza tray if you have one. Add around 2 large spoonfuls of the tomato base onto the naan and spread to evenly coat, leaving a small crust and add the torn mozzarella pieces (Image 4).
7. Now add the sliced shallots, sliced olives and torn sundries tomatoes and add an extra sprinkle of oregano and pop in the oven for 10 minutes (Image 7).
8. Serve with fresh basil and optional chilli flakes if you like a little heat (Image 8).
Other easy dinner recipes to give you inspiration … Spicy Crab Linguine, Halloumi Tacos and Tortellini Pasta Salad
Tips and Tricks
- Make your low fat moisture mozzarella feel like low moisture mozzarella. Most recipes opt for low moisture mozzarella to use as a pizza topping as it prevents a layer of moisture/sogginess that occurs when baking. This prevents the cheese from turning golden brown and also can make your base soggy.
Low moisture cheese is more expensive though, so what I do is slice regular mozzarella into thin pieces and use a paper towel firmly pat on each side of the cheese and remove the excess liquid. - Place the naan on a pizza tray or the metal rack within your oven. This will help the base to get crispier as the moisture isn’t locked in as it would be with a regular tray.
- Other toppings you could add ; Shredded chicken, sliced roasted peppers, mushrooms, ham, rocket, capers and red onion
Other easy snack recipes for you to try … Pizza toast, Creamy Mushroom Toast and Slow Roasted Cherry Tomato Ricotta Toast
FAQs
Yes! Freezer pizzas have lots of additives and salt, whereas with our naan bread pizza, we’re using a small amount of whole ingredients. It also has far less calories, as many freezer pizzas have upward of +1200 cals per pizza.
You can definitely make the sauce and prep the toppings ahead of time. I think this pizza is best eaten straight out of the oven, so prepping the toppings would be a way of reducing time when you’re about to eat.
The texture of the naan bread is best served immediately out of the oven, buuuut if you really wanted to save time and whip up a couple of pizzas at the beginning of the week, microwaved pizza slices are still really delicious. Either reheat in the oven until hot, or microwave for around 30 seconds. You can also freeze the naan bread pizza (see below).
Yes you can freeze the naan bread pizzas! I would freeze the pizza once assembled, uncooked and place each pizza in a freezer bag. The naan bread pizza can be kept in freezer for upto 3 months. When you are ready to eat, place in oven for around 15 minutes.
If you tried this Naan Bread Pizza recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy 10 Minute Naan Bread Pizza
Ingredients
- 4 large plain naan breads (£1.15x2)=(£2.30)
- 400 g (1 tin) of chopped tomatoes (£0.28)
- 2 cloves garlic (£0.69/3)=(£0.23)
- 100 g shallots, thinly sliced (£0.75)
- 250 g (2 balls) of reduced fat mozzarella, thinly sliced (£0.60x2)=£1.20)
- 50 g sundried tomatoes, torn (£1.15/3)=(£0.38)
- 50 g black olives, thinly sliced (£0.49/4)=(£0.12)
- A handful of fresh basil (£0.50)
Cupboard Essentials
- 1 tsp oregano
- Salt & pepper
Method
PREHEAT OVEN TO 175°C
- Start by combining the ingredients for the marinara in a food processor or blender. Add the chopped tomatoes, garlic, basil stems, 2 shallots (from the 100g), oregano and a pinch of salt and pepper. Combine until roughly blended. If you care less about the calories, you can add a splash of the oil from the sun-dried tomatoes for extra flavour.
- Add the thinly sliced mozzarella to a plate/bowl and pat with a paper-towel to remove all the excess moisture. Rotate and pat dry both sides. This will give us a low-moisture mozzarella equivalent.
- Place your naan onto a baking tray or pizza tray if you have one. Add around 2 large spoonfuls of the tomato base onto the naan and spread to evenly coat, leaving a small crust.
- Top with mozzarella, thinly sliced shallots, olives and sun-dried tomatoes. Add an extra sprinkle of oregano and pop in the oven for 10 minutes.
- Serve with fresh basil and optional chilli flakes if you like a little heat.
Notes
- Use regular mozzarella instead of low moisture mozzarella by patting it dry with a paper towel to reduce moisture.
- Place the naan on a pizza tray or metal rack in the oven to achieve a crispier base by allowing moisture to escape.
- Consider adding toppings such as shredded chicken, sliced roasted peppers, mushrooms, ham, rocket, capers, and red onion to enhance flavor and texture.
Nutrition
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