Garlic naan is soft, chewy, and buttery, making it far more than a side for curry. Its pillowy texture and garlicky flavor mean it works beautifully as a base for quick pizzas, a wrap for sandwiches, or even as a vehicle for dips and breakfast scrambles. These seven recipes turn a single pack of naan into full meals, from a 10-minute flatbread pizza to a hearty breakfast strata, all using simple ingredients you likely already have.
Ingredients
- 4 pieces garlic naan (about 12 oz / 340 g total)
- 1 cup (240 ml) marinara or pizza sauce
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (60 g) sliced pepperoni or cooked Italian sausage (optional)
- 1/4 cup (10 g) fresh basil leaves, torn
- 2 tbsp (30 ml) olive oil, divided
- 4 large eggs
- 1/2 cup (120 ml) milk
- 1/2 tsp (2 g) salt
- 1/4 tsp (1 g) black pepper
- 1 cup (100 g) shredded cheddar cheese
- 2 tbsp (30 g) butter, melted
- 1 tbsp (15 ml) honey (optional, for drizzling)
Instructions
- Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven while it heats.
- Lay the naan pieces on a baking sheet. Brush each lightly with olive oil (about 1/2 tbsp per naan).
- For the naan pizzas: spread 1/4 cup (60 ml) of marinara sauce over each of two naan pieces, leaving a 1/2-inch border. Sprinkle with mozzarella and Parmesan, then top with cherry tomatoes and pepperoni if using.
- Bake the pizzas for 10–12 minutes, until the cheese is bubbly and the edges are golden brown. If using a pizza stone, slide the pizzas directly onto the hot stone and bake for 8–10 minutes.
- While the pizzas bake, make the breakfast strata: in a medium bowl, whisk the eggs, milk, salt, and black pepper. Tear the remaining two naan into 1-inch pieces and place them in a greased 8×8-inch (20×20 cm) baking dish. Pour the egg mixture over the naan, then sprinkle with cheddar cheese.
- After the pizzas are done, reduce the oven temperature to 350°F (175°C). Bake the strata for 18–20 minutes, until the eggs are set and the top is golden. Check with a knife inserted in the center—it should come out clean. The internal temperature of the egg dish should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines.
- While the strata bakes, make the honey-butter drizzle: mix the melted butter and honey (if using) in a small bowl.
- Remove the pizzas from the oven, let cool for 2 minutes, then top with fresh basil and drizzle with the honey-butter if desired.
- Once the strata is done, let it rest for 5 minutes before slicing. Serve both warm.
Tips
- Don’t overload the naan: Naan is thinner than traditional pizza dough, so resist piling on too many toppings. Stick to about 1/2 cup of sauce and 1/2 cup of cheese per naan to keep it crisp.
- Toast the naan first: If your naan is soft or slightly stale, pop it in a dry skillet over medium heat for 1–2 minutes per side before adding toppings. This prevents sogginess.
- Use full-fat cheese: Low-fat mozzarella doesn’t melt as well and can turn rubbery. For the best texture, use whole-milk mozzarella.
- Make it a meal: Add protein like shredded rotisserie chicken, cooked shrimp, or crumbled tofu to the pizzas or strata to make it more filling.
Serving Suggestions
Serve the garlic naan pizzas with a simple green salad dressed with lemon vinaigrette. The breakfast strata pairs wonderfully with fresh fruit and a dollop of Greek yogurt or sour cream. For a heartier dinner, serve the pizzas alongside a bowl of tomato soup or a lentil stew.
Variations
- Mediterranean: Swap marinara for hummus, top with crumbled feta, kalamata olives, red onion, and a drizzle of olive oil. Bake as directed.
- BBQ Chicken: Use BBQ sauce instead of marinara, top with shredded cooked chicken, red onion, and mozzarella. After baking, add fresh cilantro.
- Veggie Delight: Sauté sliced mushrooms, bell peppers, and zucchini in olive oil until tender, then use as a topping instead of pepperoni.
- Sweet Breakfast: Skip the savory toppings; brush the naan with butter and sprinkle with cinnamon and sugar. Bake at 350°F (175°C) for 8–10 minutes, then drizzle with honey.
Storage and Reheating
Store leftover pizzas and strata in an airtight container in the refrigerator for up to 3 days. To reheat, place pizzas in a 375°F (190°C) oven for 5–7 minutes, or in a skillet over medium heat for 2–3 minutes until the cheese melts. The strata can be reheated in the microwave in 30-second bursts, or in the oven at 350°F (175°C) for 10 minutes. You can also freeze the baked pizzas for up to 2 months; wrap them tightly in foil and reheat straight from frozen at 375°F (190°C) for 12–15 minutes.
Frequently Asked Questions
Can I use plain naan instead of garlic naan? Yes, absolutely. If using plain naan, you can brush it with a little garlic-infused oil or sprinkle with garlic powder before adding toppings to mimic the flavor.
What if I don’t have marinara sauce? You can use crushed tomatoes seasoned with salt, oregano, and a pinch of sugar, or even pesto for a different flavor profile.
Can I make the strata ahead of time? Yes, assemble the strata the night before, cover, and refrigerate. In the morning, add 5–10 minutes to the baking time to compensate for the cold start.
Is naan gluten-free? Most store-bought naan is made with wheat flour, so it is not gluten-free. Look for a gluten-free naan alternative, or use corn tortillas as a substitute, though the texture will differ.
Can I grill the naan pizzas? Yes, preheat a grill to medium-high, place the topped naan directly on the grates, and cook for 5–7 minutes with the lid closed until the cheese melts. Watch carefully to prevent burning.
How do I keep the naan from getting chewy? The key is to not overwork the dough. Since naan is already cooked, you’re just warming it through. Keep the oven temperature moderate and don’t leave it in too long.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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