Crispy Garlic Parmesan Naan (Print View)

A flavorful flatbread topped with garlic butter, Parmesan, mozzarella, and fresh vegetables, baked crisp and golden.

# Components:

→ Base

01 - 4 pieces garlic naan

→ Garlic Butter

02 - 3 tablespoons unsalted butter, melted
03 - 3 garlic cloves, finely minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1/4 teaspoon sea salt

→ Toppings

06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup grated Parmesan cheese
08 - 1 cup cherry tomatoes, halved
09 - 1/4 cup red onion, thinly sliced
10 - 1/2 cup baby spinach leaves
11 - Freshly ground black pepper, to taste
12 - 1/2 teaspoon crushed red pepper flakes
13 - Olive oil, for drizzling

# Directions:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a small bowl, whisk together melted butter, minced garlic, parsley, and sea salt until well combined.
03 - Place naan breads on the prepared baking sheet and generously brush each piece with the garlic butter mixture.
04 - Sprinkle half of the Parmesan cheese evenly across all naan pieces.
05 - Layer mozzarella, remaining Parmesan, cherry tomatoes, red onion, and spinach on each naan. Season with black pepper and red pepper flakes.
06 - Bake for 10 to 12 minutes until cheese is melted and bubbly and naan edges are golden and crisp.
07 - Remove from oven, drizzle lightly with olive oil, cool for 2 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, which means you can have real food on the table before anyone gets hangry.
  • The edges get impossibly crispy while the cheese melts into pockets of pure comfort, creating this texture contrast that keeps you coming back for another slice.
  • You're in complete control of what goes on top, so it works whether you're feeding picky eaters or adventurous palates.
02 -
  • Don't let your garlic burn—if your oven runs hot or your butter is dark, reduce the baking time by a minute or watch it like a hawk, because burnt garlic tastes bitter and regrettable.
  • The naan will continue cooking slightly after you remove it, so pulling it out when the cheese is just melted and bubbly gives you that perfect window where everything is crispy without being dry.
03 -
  • Make your garlic butter a few minutes before you start assembling so the raw garlic mellows slightly and distributes its flavor more gently.
  • If you're making multiple pizzas, assemble them all before putting any of them in the oven so everything bakes at the same rate and you're not frantically adding more while others are already golden.
Return