Naan pizzas
Store-bought naan baked hot with pizza sauce, mozzarella, bell pepper, red onion and olives until crisp at the edges and bubbling on top.
- Prep
- 10 min
- Cook
- 9 min
- Serves
- 2
- Per serve
- 510 kcal
Ingredients
Method
Heat the oven to 450°F with a rack in the upper-middle position. Slice the bell pepper and onion and assemble the pizzas (steps 2 and 3) while it heats.
Lay the naan on a baking sheet and brush the edges with olive oil. Spread the sauce over each, leaving a thin border.
Scatter over the mozzarella, then the bell pepper, onion and olives. Sprinkle with oregano.
Bake until the cheese is melted and spotted golden and the edges of the naan are crisp. For extra color, switch to the broiler for the last minute and watch closely.
Let sit for 1 minute, sprinkle with red pepper flakes if using and cut into strips or wedges.
Tips
- Swap the vegetables for pepperoni or leftover cooked chicken; keep the toppings light so the naan stays crisp.
- Some mozzarella is made with animal rennet. If you're strictly vegetarian, check the label.
- Bake directly on the oven rack for an even crisper bottom.
