Crispy Garlic Parmesan Naan (Printable Version)

Golden garlic-butter naan topped with melted Parmesan, mozzarella, and fresh vegetables for a crispy, delicious fusion flatbread ready in 22 minutes.

# What You Need:

→ Garlic Butter

01 - 3 tablespoons unsalted butter, melted
02 - 2 cloves garlic, minced
03 - 1 tablespoon fresh parsley, finely chopped

→ Pizza Assembly

04 - 2 large garlic naan breads
05 - 1/2 cup grated Parmesan cheese
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup pizza sauce or marinara sauce
08 - 1/2 cup cherry tomatoes, halved
09 - 1/4 red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - 1/4 teaspoon crushed red pepper flakes
12 - Fresh basil leaves, for garnish
13 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, and chopped parsley.
03 - Place naan breads on prepared baking sheet. Generously brush each naan with garlic butter mixture using a pastry brush.
04 - Sprinkle half of the grated Parmesan cheese evenly over both naan breads.
05 - Spread pizza sauce evenly over the Parmesan layer on each naan.
06 - Top with shredded mozzarella, then distribute cherry tomatoes, red onion, and spinach leaves over each pizza.
07 - Sprinkle remaining Parmesan cheese over toppings. Season with salt, pepper, and red pepper flakes as desired.
08 - Bake for 10 to 12 minutes until cheese is melted and bubbly and naan edges are crisp.
09 - Remove from oven, garnish with fresh basil leaves, slice into portions, and serve immediately.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means dinner when you're genuinely hungry, not someday in the future.
  • The naan gets impossibly crispy and golden while the cheese bubbles in all the right ways, creating this textural magic that feels more indulgent than it has any right to be.
  • You can pile on whatever vegetables or proteins you have lurking in your fridge without a single apology.
02 -
  • The naan will cook faster than regular pizza dough, so don't wander away from the kitchen or you might end up with charred edges while the center is still cold.
  • Spreading the sauce over a layer of Parmesan instead of directly on the naan is the difference between crispy pizza and a soaked, floppy mess.
  • If your naan bread is very thick or frozen, add a minute or two to the baking time and watch for the moment when the cheese bubbles at the very edges.
03 -
  • Keep a close eye on the oven in the final two minutes because naan can go from golden to burnt faster than you'd expect, and you want that perfect crispy-tender balance.
  • If you have a pizza stone or cast iron skillet, use it instead of a baking sheet for even more dramatic crisping on the bottom, which is a game-changer if you love that textural crunch.
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