Margherita pizza

Ingredients

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

Instructions

1. 1

   Heat the oven

   Preheat the oven to 232 °C (450 °F).

2. 2

   Toast the naan

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

3. 3

   Add the toppings

   Remove the breads from the oven. Spread 2 tablespoons of tomato sauce over each one and add a few slices of mozzarella.

4. 4

   Melt the cheese

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

5. 5

   Finish and serve

   Put each pizza on a plate and top with 3 olive halves and fresh basil.

What is naan pizza?

Naan pizza is a quick, individual take on Italian-style pizza, using a ready-made flatbread instead of prepared pizza dough. This version pairs tomato and mozzarella with onion, olives and basil for familiar Margherita-style flavours.

The short bake keeps it suited to a speedy lunch, while a light toast helps the bread hold its toppings.

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 carbohydrate, while mozzarella contributes protein and fat. Serve a pizza with a generous side of salad or vegetables for a more varied plate.

Choosing the base

Naan breads: small ones make convenient individual portions and need only a brief toast before topping.

Tomato sauce: use a smooth tomato sauce or marinara; a no-added-salt option lets the other ingredients stand out.

Getting the toppings ready

Mozzarella: thin slices spread easily across the breads and begin to melt quickly in the oven.

Onion and olives: cut the onion into rings and halve the olives as listed. The method does not specify when to add the onion, so follow the topping directions that come with your recipe if you need to place it during baking.

Watch the short bake

First toast: give the naan 5 minutes in the preheated oven, checking that it is only lightly toasted.

After topping: bake for 2 minutes, stopping when the mozzarella just starts to melt. The breads are small, so keep an eye on them rather than extending the bake automatically.

Finishing with basil

Basil: add it with the olives after baking, as directed, to keep its fresh flavour and colour.

Olives: use 3 halves per pizza for the stated finishing portion. Kalamata olives are an alternative to black olives.

Serving ideas

Serve the pizzas straight from the oven while the cheese is warm. A crisp green salad or sliced vegetables make a simple side alongside the individual breads.

Recipe notes & tips

• Preheat the oven fully so the naan toasts promptly.
• Slice the mozzarella thinly so it softens during the brief second bake.
• Keep the tomato sauce to 2 tablespoons per naan to avoid making the bread soggy.
• Prepare the onion, olives and basil before the breads go into the oven.
• Add the basil after baking, as directed, for a fresh finish.

Variations

• Use marinara: swap it for the no-added-salt tomato sauce.
• Try Kalamata olives: use them in place of the black olives.
• Add extra basil: scatter more over the pizzas just before serving.
• Make smaller bites: cut the finished naan pizzas into wedges to share.
• Serve with salad: pair each pizza with a simple green salad.

Common mistakes to avoid

• Over-toasting the naan: stop after 5 minutes when it is lightly toasted.
• Using thick mozzarella slices: slice the cheese thinly so it starts melting within 2 minutes.
• Adding too much sauce: measure 2 tablespoons for each naan to help keep the base firm.
• Leaving the oven unattended: check the pizzas during the short final bake.
• Baking the basil: add it after the pizzas come out of the oven.

How to store

For the best texture, eat the pizzas straight away. Refrigerate leftovers in a covered container and use within 2 days; reheat in an oven until hot, knowing the naan may soften.

Frequently asked questions