White Pizza Naan with Mozzarella (5 Ingredients, 15 Minutes)
Naan + mozzarella + 15 minutes = legit white pizza tonight.
When you want pizza but have zero interest in making dough or waiting for delivery, this is your answer. Naan bread crisps up beautifully in a hot oven and holds toppings just like a real pizza crust. A quick spread of ricotta mixed with garlic stands in for the classic white sauce, and shredded mozzarella melts into bubbling, golden patches on top. It's genuinely satisfying — not a sad compromise. Expect a crispy-bottomed, chewy-centered pizza ready in about 15 minutes. Perfect for a weeknight when you just need dinner to happen.
Ingredients
- 2 unit naan breads — store-bought, any size
- 0.5 cup ricotta cheese — whole milk preferred
- 1 cup shredded mozzarella — low-moisture
- 2 unit garlic cloves — minced, or ½ tsp garlic powder
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 0.5 tsp dried Italian seasoning — optional but recommended
Method
- 1 Preheat your oven to 425°F. If you have a baking sheet, put it in the oven now to preheat — it helps the naan bottom get crispy.
- 2 In a small bowl, stir together the ricotta, minced garlic, olive oil, salt, pepper, and Italian seasoning until combined.
- 3 Carefully pull the hot baking sheet from the oven and place the naan breads directly on it.
- 4 Spread the ricotta mixture evenly over each naan, going almost to the edges.
- 5 Scatter the shredded mozzarella evenly over both naans.
- 6 Bake for 8–10 minutes, until the mozzarella is melted and starting to bubble with golden spots.
- 7 Let cool for 1–2 minutes before slicing — the cheese sets slightly and you won't burn your mouth.
Variations
- Add fresh herbs — Top with fresh basil leaves right after baking, or scatter red pepper flakes before going in the oven for a little heat.
- Faster swap — microwave method — Microwave each naan on a plate for 60–90 seconds until the cheese is melted. It won't be crispy, but it's done in under 3 minutes.
- Dairy-free swap — Use a plant-based ricotta and dairy-free shredded mozzarella — the recipe works the same way.
Notes
A preheated baking sheet makes a real difference for a crispier bottom. If your naan is on the thicker side, add 1–2 extra minutes. Watch closely after 8 minutes — ovens vary and mozzarella can go from golden to overdone fast. Leftovers reheat okay in a toaster oven at 375°F for 4–5 minutes, but the naan won't be as crispy.
Equipment that helps
- rimmed baking sheet — Preheating it in the oven gives the naan direct bottom heat so it crisps up instead of staying soft.
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