Quick Margherita Naan Flatbread

# What You'll Need:

01 - 2 large plain or garlic naan breads

02 - 1/2 cup tomato passata or pizza sauce

03 - 1/2 teaspoon dried oregano

04 - 1/4 teaspoon sea salt

05 - 1/4 teaspoon freshly ground black pepper

06 - 4.5 ounces fresh mozzarella, sliced

07 - 1 medium ripe tomato, thinly sliced

08 - 8 to 10 fresh basil leaves

09 - 1 tablespoon extra virgin olive oil

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - Place the naan breads on the prepared baking sheet.

03 - Combine tomato passata, dried oregano, sea salt, and black pepper in a small bowl, mixing well.

04 - Evenly spread the sauce over each naan, leaving a small border around the edges.

05 - Distribute mozzarella slices and tomato slices evenly over the sauced naan.

06 - Bake in the preheated oven for 8 to 10 minutes, until the cheese bubbles and the naan edges turn golden brown.

07 - Remove from oven, drizzle with extra virgin olive oil, scatter fresh basil leaves on top, slice, and serve immediately.

01 -

It's ready in 15 minutes, which means you can satisfy a serious pizza craving on a weeknight without thinking ahead.
Naan gets this impossibly chewy inside with crispy, slightly charred edges that regular pizza dough takes hours to achieve.
Fresh mozzarella and basil make it feel fancy enough for company, but simple enough that you won't stress about it.

02 -

Fresh mozzarella releases water as it heats, which is why timing matters—too long in the oven and you'll end up with a puddle instead of pockets of creamy cheese.
Naan varies by brand; some are thicker and need an extra minute or two, while thin ones cook faster, so watch your first attempt closely to learn your oven.

03 -

Let your oven fully preheat—a truly hot oven gets the naan's bottom crispy while keeping the toppings from drying out, which is the entire game.
Tear fresh basil by hand instead of cutting it; knife blades bruise the leaves and release bitterness you don't want.