Pepperoni and Mozzarella Naan Pizza

Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, Main Course, Snack

Cuisine Indian, Italian

Servings 1 naan pizza (perfect for 1–2 people)

Baking sheet or pizza stone A baking sheet works just fine, but if you have a pizza stone, it will help crisp the naan even more.
Oven or toaster oven Preheating is key for that crispy base.
Pastry Brush To lightly oil the naan for a golden edge.
Knife and Cutting Board For prepping and slicing toppings if needed.
Spatula To easily transfer the finished pizza.

1 large piece of naan bread store-bought or from a flatbread pizza dough recipe
1/2 cup marinara or pizza sauce look for a garlicky, herb-infused variety for max flavor
3/4 cup shredded mozzarella cheese or fresh mozzarella, torn into chunks
8-10 slices of pepperoni use your favorite: classic, turkey, or spicy Calabrese
1 tablespoon grated Parmesan cheese optional, for a salty finish
1/2 teaspoon red pepper flakes optional, for heat
1 teaspoon dried oregano or Italian seasoning
Fresh basil leaves optional, for garnish
Olive oil for brushing and flavor

Start by preheating your oven to 425°F (220°C). If you're using a pizza stone, place it in the oven now to heat up.

Lay your naan on a baking sheet or pizza peel if using a stone. Brush the surface lightly with olive oil to encourage browning and flavor.

Spoon the marinara sauce over the naan, spreading it evenly with the back of the spoon. Leave a slight border around the edges for a classic pizza look.

Sprinkle the shredded mozzarella generously over the sauce. Layer the pepperoni slices over the cheese, then add Parmesan and a pinch of red pepper flakes or dried oregano.

Place the naan pizza in the oven (on the stone or baking sheet) and bake for 8–10 minutes, or until the cheese is bubbly and the edges are golden and crisp.

Remove from the oven, let cool for a minute, then scatter fresh basil leaves over the top. Slice and serve immediately.