Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and place a rack in the upper third. Line a large baking sheet with parchment paper. Place the naan bread on the sheet. Using a pastry brush, lightly brush the edges of each naan with olive oil. This creates a beautifully golden, crispy crust. Trust me, this small step makes a huge difference in texture.
- Spread about 1/4 cup of pizza sauce evenly over each naan, leaving a 1/2-inch border around the edges. Tip from me: Don't over-sauce! Too much sauce will make the naan soggy. A thin, even layer is the goal. Sprinkle the shredded mozzarella cheese evenly over the sauce, covering it completely.
- Arrange your pepperoni or other toppings evenly over the cheese. For professional-looking cupped pepperoni, place a few slices under the broiler for 30 seconds before adding them to the pizza. Sprinkle the Italian seasoning over the top. Now comes the fun part—customization is key!
- Bake the pizzas on the upper rack for 8-10 minutes, or until the cheese is fully melted, bubbly, and starting to develop golden spots. For extra crispiness, you can broil for the final 1-2 minutes, but watch closely to prevent burning. The edges of the naan should be deep golden brown.
- Carefully remove the baking sheet from the oven. Immediately sprinkle with grated Parmesan and fresh basil. Let the pizzas rest on the sheet for 2-3 minutes to allow the cheese to set slightly, making them easier to slice. Slice with a pizza cutter or sharp knife, serve, and enjoy your 15-minute gourmet creation!
Notes
Chef's Tips:
• For a crispier bottom, preheat the baking sheet in the oven for 5 minutes before adding the naan.
• Avoid overloading with wet toppings like fresh tomatoes or mushrooms, as they release moisture.
• Serve with a simple side salad dressed with balsamic vinaigrette to cut through the richness.
Food Safety:
• Ensure cheese is fully melted and bubbling before consuming
• Refrigerate leftovers within 2 hours of baking