Anheften One evening, I had fresh mozzarella waiting in the fridge and a pack of naan that needed using, so I skipped the usual pizza dough routine and went straight to the oven. The whole thing came together in minutes, and when that first slice arrived at the table still steaming, I realized I'd stumbled onto something brilliant. What started as kitchen improvisation became the go-to meal when someone says they're hungry but we're running short on time.
I made this for a friend who was skeptical about naan as a pizza base, and watching her take that first bite, I saw her expression shift from curious to absolutely sold. She came back asking for the recipe the next week, which felt like the highest compliment.
Ingredients
- Naan breads: Look for plain or garlic naan in the bakery or bread aisle; they're sturdier than you'd think and hold toppings beautifully without getting soggy.
- Tomato passata or pizza sauce: Passata is smoother and clings to the bread better than chunky sauce, but either works if that's what you have.
- Fresh mozzarella: This is non-negotiable for that creamy, soft texture that melts into pockets across the pizza, so don't substitute with low-moisture mozzarella.
- Ripe tomato: A good tomato makes all the difference; look for one with some give to it and slice it thin so it releases its juices into the bread.
- Fresh basil: Always add this after baking so it stays bright green and aromatic instead of turning dark and bitter from the oven heat.
- Extra virgin olive oil: The final drizzle is where this shines, so use something you actually enjoy tasting.
Instructions
- Heat your oven and prep:
- Crank the oven to 220°C and let it warm while you set parchment on a baking sheet. This gives you a moment to gather everything else and keeps the naan from sticking.
- Arrange and sauce:
- Lay naan on the sheet and mix your passata with oregano, salt, and pepper in a small bowl. Spread the sauce in an even layer, leaving a thin border all around so the edges can crisp up.
- Build your pizza:
- Layer mozzarella slices first, then tomato slices, distributing them so every bite has cheese and tomato. Don't overcrowd it or the moisture will make things soggy.
- Bake until bubbling:
- Slide into the oven for 8–10 minutes, watching for the cheese to go all melty and bubbly and the naan edges to turn golden. You'll smell when it's almost there.
- Finish and serve:
- Pull it out, drizzle with good olive oil, scatter fresh basil leaves on top while it's still warm, then slice and eat immediately while the textures are at their best.
Anheften There's something satisfying about turning what would have been a pantry raid into something that looks and tastes intentional. This pizza has become my answer to the question of what to cook when there's no time but plenty of appetite.
Why Naan Works as Pizza Base
Naan hits that sweet spot between flatbread and pizza dough—it's already cooked and has a slight char, so when you add toppings and bake it, the bottom crisps up while the inside stays tender and chewy. Store-bought naan also means you're not spending an hour letting dough rise, which is the whole point of this recipe. I've tried pita and other flatbreads, but naan's thickness and structure keep everything stable without turning into a floppy mess.
Building Flavor Without Complexity
The magic here is restraint—fresh tomato, good mozzarella, and basil are enough on their own, no need to bury them under a dozen toppings. When you keep things simple, every ingredient shines instead of fighting for attention. The oregano in the sauce adds a whisper of earthiness without overpowering the fresh flavors, and that matters more than you'd expect in something this fast.
Making It Your Own
This recipe is flexible enough that you can have fun with it without breaking what makes it work. Keep the foundation the same and build from there based on what's in your kitchen or what you're craving.
- Add a pinch of chili flakes or a drizzle of hot honey before baking for heat and sweetness.
- A handful of arugula tossed with a bit of olive oil after baking gives you a peppery bite that plays beautifully against the soft cheese.
- If you have roasted vegetables sitting around, scatter them on before the cheese—just keep portions light so everything bakes evenly.
Anheften This pizza has become a regular in my rotation because it asks almost nothing of you while delivering something that feels special. Keep naan in your freezer and you're never more than 15 minutes away from dinner.
Rezept Fragen & Antworten
- → Wie wird der Naan für den Belag vorbereitet?
Der Naan wird auf ein mit Backpapier belegtes Backblech gelegt und mit einer Tomatensauce bestrichen, bevor die Beläge darauf verteilt werden.
- → Kann man andere Käsesorten statt Mozzarella verwenden?
Ja, milder Schafskäse oder Gouda eignen sich gut, verändern aber den klassischen Geschmack leicht.
- → Wie bekommt der Naan eine knusprige Kruste?
Das Backen bei 220°C sorgt dafür, dass der Naan außen knusprig wird, während er innen weich bleibt.
- → Welche Variationen passen gut zu dieser Kombination?
Gegrilltes Gemüse, Oliven oder Chili-Flocken ergänzen den Geschmack hervorragend und sorgen für Abwechslung.
- → Wie bewahrt man Reste am besten auf?
Reste lassen sich im Backofen bei mittlerer Temperatur aufwärmen, so bleibt die Textur des Naan optimal erhalten.