Margherita Pizza

Ingredients

• 8 smallmini wholemeal naan breads
• 227 g (8 oz)no-salt-added tomato sauce or marinara
• 85 g (3 oz)fresh mozzarella, thinly sliced
• 1 smallred onion, sliced into rings
• 12 wholeblack or Kalamata olives, halved
• 120 ml (½ cup)fresh basil, sliced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Toast the naan

   Arrange the naan breads on a baking sheet and toast them in the oven for 5 minutes, until lightly toasted.

3. 3

   Add the toppings

   Take the breads out of the oven. Spread 2 tablespoons (30 ml) of tomato sauce over each one and add a few slices of mozzarella.

4. 4

   Melt the cheese

   Return the pizzas to the oven for 2 minutes, or just until the cheese starts to melt.

5. 5

   Finish and serve

   Transfer each pizza to a plate and top with 3 olive halves and fresh basil.

What is a Margherita pizza?

Margherita is an Italian pizza style commonly built around tomato, mozzarella and basil. This quick version borrows those familiar flavours but uses mini naan instead of a traditional pizza dough.

The naan is briefly toasted before the toppings go on, so it has a head start on crispness while the cheese only needs a couple of minutes to soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 7g protein, 25g carbs, 6g fat.

The naan and tomato sauce provide most of the carbohydrates, while mozzarella contributes fat and some protein. Pair a pizza with a generous salad or vegetables for a more balanced plate.

Choosing the base and sauce

Naan base: Use small breads so each one makes a handy individual pizza. The first bake should leave them lightly toasted rather than fully crisp.

Tomato sauce: No-salt-added sauce or marinara both work. Spread it evenly, leaving the bread covered without soaking it.

Topping each pizza

Mozzarella: Thin slices melt quickly during the short second bake. A few slices per naan give the sauce and bread room to show through.

Onion and olives: Slice the onion into rings and halve the olives as directed. The recipe adds these after baking, so they retain their fresh, distinct texture.

Getting the texture right

First bake: Look for a lightly toasted surface after 5 minutes. Keep an eye on the breads, as naan thickness and ovens can vary.

Second bake: Take the pizzas out when the mozzarella has just started to melt. Leaving them in longer may make the already-toasted bases too firm.

Timing and assembly

The method uses two short oven stages: 5 minutes to toast the naan, followed by 2 minutes with sauce and cheese. Have the sauce and toppings ready before the first bake so assembly is quick.

The stated total time is 12 minutes; allow for any extra time needed to heat your oven or prepare the toppings.

What to serve alongside

Serve the pizzas straight away while the bases are warm and the cheese is soft. A green salad or sliced vegetables make a simple fresh accompaniment.

For a lunch spread, offer extra basil and olives at the table so everyone can finish their own pizza to taste.

Recipe notes & tips

• Arrange the naan in a single layer so each bread toasts evenly.
• Slice the mozzarella thinly to help it soften in the brief second bake.
• Spread the sauce across the naan in a thin, even layer.
• Prepare the onion, olives and basil while the oven heats.
• Add the basil after baking to keep its fresh flavour.

Variations

• Add mushrooms: Scatter thinly sliced mushrooms over the sauce before baking.
• Use green olives: Swap in green olives for a sharper, brinier topping.
• Add chilli: Sprinkle chilli flakes over the finished pizzas for heat.
• Try extra vegetables: Add thin strips of pepper before the second bake.
• Use dried herbs: Sprinkle a little dried oregano over the sauce before adding cheese.

Common mistakes to avoid

• Over-toasting the base: Bake only until lightly toasted so the second oven stint does not dry it out.
• Using thick cheese slices: Slice mozzarella thinly so it starts to melt within 2 minutes.
• Adding too much sauce: Spread a light, even layer to avoid making the naan soggy.
• Crowding the baking sheet: Leave space between breads so they heat evenly.
• Baking until the cheese browns: Remove the pizzas as soon as the cheese starts to melt, as the method directs.

How to store

These pizzas are best eaten straight from the oven. Refrigerate leftovers in an airtight container for up to 2 days, then reheat in an oven until warmed through; the naan may soften in storage.

Frequently asked questions