Masala Naan Pizza

published Feb 16, 2023
Masala Naan Pizza Recipe

Giving naan the pizza treatment is the boost we all need for a quick and easy weeknight meal.


Prep15 minutes

Cook15 minutes

Jump to Recipe
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naan pizza with slices on parchment
Credit: Photo: Christopher Testani; Food Styling: Jesse Szewczyk

Naan is a versatile Indian flatbread that’s used for much more than just scooping tikka masala sauce. Of course I use it for dipping, but I’ve also used naan as a wrap, for sandwiches, and, now, for pizza. Pizza is most definitely my favorite. Using pre-made naan means that everything comes together in less than 30 minutes — perfect for a super-fast and easy weeknight meal.

Masala naan pizza has a bit of a spicy kick to it. But the strength of said kick isn’t that of a mule — it’s more like a baby goat. It’s also very easy to customize based on the vegetables or ingredients you have on hand. This recipe calls for red onion and bell peppers for topping, but almost any veggie or protein will work really well. I often add cubes of paneer on top for a little added protein and heartiness. 

Another great thing is that kids can get involved in helping make these, as they’re so easy to assemble. Leftovers for naan pizzas will keep in the fridge for about two to three days, and a whole baked naan can be frozen for up to a month. Honestly, you could totally create a whole frozen-pizza section in your own freezer.

Masala Naan Pizza Recipe

Giving naan the pizza treatment is the boost we all need for a quick and easy weeknight meal.

Prep time 15 minutes

Cook time 15 minutes

Serves 4

Nutritional Info


  • 4 tablespoons

    olive oil, divided

  • 4

    (about 8-inch) naans, such as Stonefire

  • 1/2

    medium bell pepper

  • 1/2

    small red onion

  • 1/4 bunch

    fresh cilantro

  • 1 cup

    marinara or pizza sauce

  • 2 cups

    shredded mozzarella cheese (8 ounces)

  • 2 teaspoons

    garam masala

  • 1 teaspoon

    chili powder

  • 1 teaspoon


  • 1 pinch

    kosher salt

  • Red pepper flakes


  1. Arrange 2 racks to divide the oven into thirds and heat the oven to 425ºF. Line 2 baking sheets with parchment paper. Drizzle 1 tablespoon of the olive oil onto each baking sheet and use your fingers or a brush to evenly coat the paper with the oil. Place 2 naans on each baking sheet.

  2. Dice 1/2 medium green bell pepper (about 1/2 cup) and 1/2 small red onion (about 1/2 cup). Coarsely chop the leaves and tender stems of 1/4 bunch fresh cilantro until you have about 1/4 cup.

  3. Place 1 cup marinara or pizza sauce, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon honey, and 1 pinch kosher salt in a small bowl. Stir until combined. Divide among the naan (about 1/4 cup each) and spread into an even layer. Top the naan evenly with 2 cups shredded mozzarella cheese, the bell pepper, and red onion. Drizzle the pizzas with the remaining 2 tablespoons olive oil.

  4. Bake until the cheese is golden brown and bubbly, 13 to 15 minutes. Garnish with the cilantro and sprinkle with red pepper flakes.

Recipe Notes

Make ahead: The pizzas can be assembled, parbaked, and frozen: Bake at 375ºF for 10 minutes. Let cool completely, then wrap each pizza tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator, then bake at 425ºF until the cheese is golden brown and bubbly, 7 to 8 minutes.

Grilling: Grilling works really well for this and also baking in a small pizza oven instead of a traditional oven.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on the stovetop in a covered frying pan over medium heat until the cheese is melted again, about 6 minutes.