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Pepperoni Naan Pizza

This simple, five-ingredient Pepperoni Naan Pizza can be prepped in 10 minutes or less, thanks to all the store-bought short-cuts we're employing. We start with store-bought Naan and you're going to be amazed by how great of a stand-in it is for pizza dough -- especially as we're going for ease and speed with this recipe!
Course Dinner
Cuisine American, Healthy
Keyword Pepperoni Naan Pizza
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 pizzas
Calories 598kcal
Author Chelsea Lords
Cost $8.12


  • 2 pkgs. (8.8 ounces EACH) Pre-packaged naan (I use/recommend Stonefire original) (4 total Naans)
  • 1 cup good-quality pizza sauce Suggested: Rao's Pizza Sauce
  • 8 ounces mozzarella cheese, very thinly sliced
  • Pepperoni, to preference (we add about 6-7 per pizza)
  • Optional: Extra-virgin olive oil, Freshly grated Parmesan cheese, salt and pepper


  • BAKE NAAN: Preheat the oven to 400 degrees F. While the oven is preheating, line 2 baking sheets with parchment paper or liners. Set the naan bread on the pans (2 per pan). Lightly drizzle all the naans with olive oil (about 3/4 teaspoon per naan) and a light sprinkle of salt (1/4 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
  • PREP: While naan is baking, slice the mozzarella cheese very thinly. 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 pepperoni on top to preference; we add about 6-7 slices per naan pizza. Repeat adding ingredients for each naan pizza.
  • BAKE: Place pizzas in the oven for 6-8 minutes or until cheese is melted. (Watch carefully if your oven runs hot!)
  • OPTIONAL TOPPINGS: Remove from the oven and immediately sprinkle fresh Parmesan over each pizza (1-2 tablespoons per pizza). Drizzle more olive oil right on top (optional; I drizzle about 1/2 teaspoon per pizza). Cut into slices and serve immediately.



This recipe isn't great for leftovers; I recommend eating everything once baked-- otherwise the naan gets soggy.


Serving: 1serving | Calories: 598kcal | Carbohydrates: 62g | Protein: 25g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1675mg | Potassium: 274mg | Fiber: 3g | Sugar: 7g | Vitamin A: 648IU | Vitamin C: 4mg | Calcium: 373mg | Iron: 1mg