Easy Naan Pizza With Make-ahead Freezer Instructions

Name: Easy Naan Pizza With Make-ahead Freezer Instructions
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Yield: 4 pizzas
Ingredients: Immersion blender or food processor; Mesh splatter screen; 1 28-ounce can crushed tomatoes; 1/4 cup extra-virgin olive oil; 4 large garlic cloves; 8 fresh basil leaves, thinly sliced; 1/2 teaspoon (2g) granulated sugar; salt; 4 Naan loaves; 2 cups (8oz) shredded mozzarella; 6-7 ounces good-quality pepperoni; 1 large tomato; fresh basil leaves; 1 small bell pepper (any color); 1/2 red onion

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
50 mins
Servings
4 pizzas
Calories
785 kcal
Course
Main Course
Cuisine
American

Easy Naan Pizza With Make-ahead Freezer Instructions

Jack Kelley

Report

Naan Pizza is the perfect no-fuss meal for busy weeknights. It’s reliable, easy, and so good.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

Special Equipment

Immersion blender or food processor if using whole or diced tomatoes
Mesh splatter screen optional but nice to have

Pizza Sauce

1 28-ounce can crushed tomatoes (whole or diced will also work)
1/4 cup extra-virgin olive oil
4 large garlic cloves pressed or minced
8 fresh basil leaves, thinly sliced OR 1 1/2 teaspoons dried basil
1/2 teaspoon (2g) granulated sugar
salt *

Pizzas

4 Naan loaves
2 cups (8oz) shredded mozzarella

Pepperoni

6-7 ounces good-quality pepperoni

Margherita Pizza

1 large tomato sliced
fresh basil leaves

Vegetable Pizza

1 small bell pepper (any color) thinly sliced
1/2 red onion thinly sliced

Add to Shopping List

Instructions

Preheat your oven to 400°F.

Pizza Sauce

If using diced or whole tomatoes, use an immersion blender or food processor to process your tomatoes until they are the consistency of salsa.
In a large pot, over medium heat, heat oil. Add garlic and cook until lightly golden, 30 seconds to a minute. Carefully add tomatoes—oil will sizzle and pop as you do. Stir in sugar and basil. Bring mixture to a simmer.
Turn heat down as needed to keep at a good simmer and cover with a splatter screen if you have one. Simmer for 20 to 30 minutes, stirring occasionally, until sauce has thickened and reduced to about 1 1/2 cups. If you don’t own a splatter screen and the sauce is popping too aggressively, turn it down and extend the simmer time as necessary.
Add salt to taste.

Pizzas

Place naan loaves on baking sheets. Cover each with about 1/3 heaping cup of sauce. Top with 1/2 cup of cheese each and desired toppings.
Bake for 12 to 14 minutes, until cheese is melted and naan is golden. If baking all 4 pizzas at once, swap top and bottom trays once halfway through and keep an eye on the bottom tray to make sure the crust is not burning.
Cool on the baking sheet for 5 minutes before slicing, and enjoy!

Notes

*The salt content varies wildly between canned tomato brands, so you may need to add very little or quite a lot of salt depending on the brand you use.