Sassy Naan Pizza, No Sauce Needed

This quick and easy pizza uses naan bread as a perfect crispy base, making dinner a breeze. Loaded with flavorful toppings, it’s a sauceless twist that’s sure to satisfy your cravings in no time.

Helpful Kitchen Tips

Preheat your oven well to get a crispy crust.
Use a light hand when adding cheese to prevent sogginess.
Add fresh herbs after baking for a bright, vibrant flavor.

Ingredients 0/8

1 (8.8 ounce) package 2-pack naan bread 2 tablespoons olive oil ¼ teaspoon garlic salt ¼ teaspoon crushed red pepper flakes 1 small tomato, thinly sliced 2 slices prosciutto 4 ounces sliced fresh mozzarella cheese, or more to taste freshly cracked black pepper to taste

Why This Dish Is So Satisfying

This dish combines the soft, chewy texture of naan with bold, flavorful toppings. It’s quick to make and doesn’t require any sauce, which keeps it light and fresh. Perfect for a casual meal or a fun twist on traditional pizza night.

Directions

Put a pizza stone on the middle rack of your oven and heating it up to 425°F (220°C). While the oven is warming, brush each naan with a little olive oil, then sprinkle on some garlic salt and red pepper flakes for a bit of kick. Lay 3 to 4 tomato slices over each naan, followed by some prosciutto, and then top everything with slices of mozzarella. Add a little black pepper on top to taste. Carefully transfer the naan pizzas onto the hot pizza stone and bake them for about 7 to 8 minutes, until the cheese is melted and bubbly. When they're done, take them out and let them rest for about 5 minutes before slicing and digging in.

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people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Creative Serving Ideas

Serve warm with a side salad or some crunchy veggie sticks. A drizzle of chili oil or a sprinkle of red pepper flakes can add an extra kick. It also pairs nicely with a cold beer or a refreshing iced tea.

Storage Advice

Store leftovers in an airtight container in the fridge for up to two days. Reheat in the oven or toaster oven to keep the crust crisp. Avoid microwaving, as it can make the naan soft and chewy in an unpleasant way.