Margherita Pizza

Only 15 minutes (including bake time) to make amazing individual-sized Margherita Pizzas. We’re using a shortcut (naan bread) in place of regular pizza dough to have dinner on the table in a flash!

Pair these easy pizzas with a simple and flavorful salad such as this Cucumber Salad, Italian Salad, or Quinoa Salad.

When I don’t know what to make for dinner, Margherita Pizzas always save the day. They’re so fast to make, relatively healthy, delicious, and all the whole family loves them. After getting back from Italy last year, I was determined to perfect the famous margherita pizza. My family fell in love with the pizzas and started requesting them almost daily (this spaghetti bolognese made up most of the other requests!). While making pizza crust from scratch is not too difficult or super time consuming, it requires resting time and a longer bake time.

So, these “cheater” Margherita Pizzas came to be. While nothing will beat a homemade pizza crust, these are pretty darn good, especially when you consider the effort required!

How to make naan bread Margherita Pizzas

So, for the base, we use naan bread. For these pizzas, I like to use Stonefire® naan (not sponsored). You can choose original, whole-grain naan, or roasted garlic. Any variety works for this pizza, but we prefer the original. In our local grocery store, the naan bread is in the bakery section with bread and rolls.

We quickly toast the naan bread in the oven while the mozzarella cheese and tomatoes are being thinly sliced.

On top of the toasted naan bread, we add the sauce. Since there are so few ingredients, make sure to use a good pizza sauce. I love and recommend Muir Glen® (pictured above; again, not sponsored). Spread the sauce over and layer with mozzarella and then tomatoes.

While the pizza bakes, grate some Parmesan cheese and prepare some basil leaves. You’ll likely even have time to whip together this strawberry salad! Out of the oven, I add a little bit of parm, a quick drizzle of olive oil, and fresh basil leaves.

Quick tips

• Good ingredients: Good naan bread, quality pizza sauce, fresh whole milk mozzarella cheese, and FRESH Campari tomatoes and basil are key for flavor.
• Eat fast: Don’t let these pizzas sit around for long after being baked or they will get soggy — eat them straight out of the oven!
• Drizzle of olive oil: A drizzle of high-quality olive oil adds a delicious richness to these Margherita Pizzas.
• Watch closely: Ovens differ, naan differs, etc. etc. so watch the pizzas carefully. As soon as the cheese melts, pull them out.
• Chiffonade the basil: If you don’t want large basil leaves on the pizza (and don’t have access to small leaves), chiffonade the basil into little strips to add to the pizza. It’s a fancy touch that is really quite easy to do!
• Not too much mozzarella cheese: Go lighter than you might think on the mozzarella cheese — since the crust isn’t sturdy and thick, the cheese can easily overtake it. I recommend very thin slices and about 1.5 ounces per pizza.

QUICK TIP

Speaking of Campari tomatoes: These tomatoes are known for their juiciness, low acidity, high sugar level and lack of mealiness. They’re PERFECT for these pizzas. You’ll find them in the produce section and can spot them by looking for perfectly round tomatoes that are about the size of a Roma tomato, only round like a cherry tomato. They’re often sold attached to the stem.

Margherita Pizza variations

• Add a balsamic glaze on top (to make it a Caprese flatbread pizza).
• Add some heat by sprinkling some red pepper flakes on the top.
• Make it herby by adding some Italian seasoning on top of the pizza sauce.
• Use cherry tomatoes in place of Campari tomatoes.
• Add a drizzle of basil pesto right on top. 

Margherita Pizza measurements

While I’ve done my best to include measurements in the recipe, Margherita Pizza is all about adding however much of what you like. Eyeball amounts to fill up the naan bread. This recipe is also easy to scale up or down –so make as many Margherita Pizzas as you’d like! In our home, the boys share one pizza, my husband can eat 1 and 1/2, and I’ll usually eat one full one.

More easy, fast recipes

• Chicken Salad
• Ham and Cheese Sliders
• Chicken Ramen
• Ham and Cheese Quiche
• Chicken Tortilla Soup {20-minute prep!}
• Black Bean Corn Salad {15-minute prep!}

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Margherita Pizza

5 from 1 vote

- Review this recipe

Only 15 minutes (including bake time) to make amazing individual-sized Margherita Pizzas. We're using a shortcut (naan bread) in place of regular pizza dough to make this pizza ready in a flash!

SAVE TO RECIPE BOX

Print Recipe

Margherita Pizza

5 from 1 vote

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

Only 15 minutes (including bake time) to make amazing individual-sized Margherita Pizzas. We're using a shortcut (naan bread) in place of regular pizza dough to make this pizza ready in a flash!

Course Dinner, Main Course

Cuisine American, Italian

Keyword Margarita Pizza

Prep Time 7 minutes

Cook Time 8 minutes

Total Time 15 minutes

Servings 4

Calories 568kcal

Author Chelsea

Ingredients

• 2 packages (8.8 ounces EACH; 4 total naan breads) Pre-packaged naan bread (I use/recommend Stonefire original)
• 1 cup good-quality pizza sauce (I recommend Muir Glen)
• 8 ounces whole milk mozzarella cheese, very thinly sliced
• 3-4 ripe Campari tomatoes (or about 3/4 cup halved grape tomatoes)
• Fine sea salt and freshly cracked pepper
• Fresh basil
• Freshly grated Parmesan cheese
• Extra-virgin olive oil

Instructions

• Preheat the oven to 400 degrees F. While the oven is preheating, line 2 baking sheets with parchment paper. Set the naan bread on the cookie sheets (2 per sheet). Lightly drizzle all the naan with olive oil (about 3/4 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
• While naan is baking, very thinly slice the mozzarella cheese and thinly slice the tomatoes. Spread about 1/4 cup of pizza sauce evenly on each naan leaving about 1/2 inch of crust around the outside.
• Add sliced mozzarella cheese over the sauce, leaving some of the sauce exposed. Add the sliced tomatoes on top -- about 7-8 slices per naan pizza. Repeat adding ingredients for each naan pizza.
• Place pizzas in the oven for 6-8 minutes or until cheese is melted.
• Remove from the oven and immediately grate fresh Parmesan over each pizza (about 2 tablespoons per pizza; I like to grate with a microplane so it's super fine). Drizzle more olive oil right on top (optional; I drizzle about 1/2 teaspoon per pizza) and add fresh basil (full leaves if small or chiffonade larger leaves). Cut into slices and serve immediately.
• This recipe isn't great for leftovers; I recommend eating everything once baked-- otherwise the naan gets soggy.

Nutrition Facts

Calories: 568kcal | Carbohydrates: 65g | Protein: 24g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1526mg | Potassium: 356mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1036IU | Vitamin C: 11mg | Calcium: 378mg | Iron: 1mg

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