Easy Naan Pizza Recipe (Print Version)
# Ingredients:
→ Base & Spread
01 -
4 pieces of naan bread
02 -
1/2 cup creamy ricotta cheese
03 -
1/2 tablespoon garlic powder
04 -
1/2 teaspoon fine sea salt
→ Toppings
05 -
1 tablespoon fresh basil, finely minced
06 -
2 cups baby spinach leaves
07 -
4-6 ounces mushrooms, thinly sliced
08 -
8 ounces shredded mozzarella cheese
09 -
1 tablespoon chili onion crunch (optional for heat)
# Instructions:
01 -
Heat your oven to 450°F and arrange the naan flatbreads on a large baking sheet. If they don't all fit, you'll need to work in two batches.
02 -
In a small mixing bowl, combine the ricotta cheese, garlic powder, and salt until smooth and well blended.
03 -
Evenly distribute the ricotta mixture across all four naan pieces, spreading it into a thin, even layer that covers the surface.
04 -
Top each flatbread with about half a cup of fresh spinach, followed by the sliced mushrooms, then finish with a generous sprinkle of mozzarella cheese.
05 -
Slide into the preheated oven and bake for 12-15 minutes, until the cheese turns golden and starts bubbling in spots.
06 -
Remove from oven, add a drizzle of chili onion crunch if using, slice into wedges, and serve immediately while hot and melty.
# Notes:
01 -
Store leftovers in the refrigerator for up to 4 days in an airtight container, or freeze for up to 2 months.
02 -
For best reheating results, use an air fryer or oven at 375°F. Microwave works too - 1-2 minutes from fridge, 2-3 minutes from frozen.
03 -
This recipe works great as a quick weeknight dinner or casual entertaining option.