Naan Margherita Pizza
Estimated Time: 15 min
Serves 2
Vegetarian
Modern
A fusion of Italian simplicity and Indian warmth, this Naan Margherita Pizza swaps traditional crust for soft, golden naan topped with ripe tomatoes, creamy mozzarella, and fresh basil. Baked until bubbly and lightly charred, it’s the perfect harmony of chewy, crispy, and aromatic — a quick, comforting classic with a desi twist.
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Cooking Instructions
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STEP 1
Prepare the Naan: Preheat oven to 400°. Remove 1-2 pieces of Naan from the bag and glaze with ghee to enhance taste.
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STEP 2
Assemble the Pizza: Place naan on a baking tray. Spread a thin layer of madras tomato chutney evenly, leaving a small border around the edges. Scatter 1 clove of minced garlic. Arrange mozzarella slices and tomato pieces on top. Sprinkle a pinch of salt and pepper.
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STEP 3
Bake: Bake for 8–10 minutes, or until the cheese is melted and bubbly, and the naan edges are golden brown and crisp.
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STEP 4
Serve: Remove from the oven and immediately top with fresh basil leaves, chili flakes, and oregano. Slice and serve hot.
Ingredients
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2.00 pcs Clay Oven Tandoori Naan
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0.50 cup Madras Tomato Chutney
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1.00 pcs Garlic, minced
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1.00 cup Fresh mozzarella, sliced
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1.00 pcs Medium tomato, sliced
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0.50 tsp Black Pepper, to taste
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0.50 tsp Salt, to taste
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0.25 cup Fresh basil leaves
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1.00 tsp Red Chilli Flakes
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1.00 tsp Oregano
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