Only 15 minutes (including bake time) to make amazing individual sized Margherita pizzas. We're using a shortcut (naan bread) in place of regular pizza dough to make this pizza done in a flash!

Prep Time: 07 minutes
Cook Time: 08 minutes
Total Time: 15 minutes
Servings: 4 - 6

  • 2 packages (8.8 ounces EaCH; 4 total naan breads) Pre-packaged Naan Bread (I use/recommend Stonefire original)
  • 1 cup good quality pizza sauce (I recommend Muir Glen)
  • 8 ounces whole milk mozzarella cheese, very thinly sliced
  • 3-4 ripe campari tomatoes (or about 3/4 cup halved grape tomatoes)
  • Fine sea salt and freshly cracked pepper
  • Fresh Basil
  • Freshly grated Parmesan Cheese
  • Extra virgin olive oil

  1. Preheat the oven to 400 degrees F. While the oven is preheating, line 2 cookie sheets with parchment paper. Set the naan bread on the cookie sheets (2 per sheet). Lightly drizzle over all the naan breads with olive oil (about 3/4 teaspoon per naan). Bake in the oven for 2 minutes and then remove.
  2. While naan in baking for 2 minutes, very thinly slice the mozzarella cheese and thinly slice the campari tomatoes. Spread about 1/4 cup of pizza sauce evenly on each naan leaving about 1/2 inch of crust around the outside.
  3. add sliced mozzarella cheese over the sauce, leaving some of the sauce exposed. add the sliced tomatoes on top -- about 7-8 slices per naan pizza. (Repeat adding ingredients for each naan pizza)
  4. Place pizzas in the oven for 6-8 minutes or until cheese is melted.
  5. Remove from the oven and immediately grate fresh parmesan over each pizza (about 2 tablespoons per pizza; I like to grate with a microplane so it's super fine). Drizzle more olive oil right on top (optional; I drizzle about 1/2 teaspoon per pizza) and add fresh basil (full leaves if small or chiffonade larger leaves. Cut into slices and serve immediately.
  6. This recipe isn't great for leftovers; I recommend eating everything once baked otherwise the naan bread becomes soggy.

Recipe adapted From : @

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