This simple, five-ingredient Pepperoni Naan Pizza can be prepped in 10 minutes or less, thanks to all the store-bought shortcuts we’re employing. We start with store-bought naan and you’re going to be amazed by how great of a stand-in it is for pizza dough — especially since we’re going for ease and speed with this recipe!
Pepperoni Naan Pizza
Naan pizzas have been one of my-go to lifesaver recipes for years now! My whole family is obsessed with them and they take minimal ingredients to throw together. Plus, they’re a nice canvas to use up veggie odds and ends that have been lurking in the fridge. My kiddos never turn down veggies if they’re loaded on a saucy, cheesy piece of naan!
Pepperoni Naan Pizza Ingredients
- Pizza sauce. Our favorite pizza sauce is made by Rao’s® (not sponsored) — either the plain or Margherita. It has an amazing depth of flavor and some great texture to it. Rao’s marinara is another favorite on flatbread pizzas and we’ll sometimes even use Muir Glen® fire-roasted crushed tomatoes.
- Mozzarella cheese. Our go-to cheese for pepperoni pizzas is typically mozzarella since it goes so well with just about everything and melts nicely. We’ll also occasionally add some grated Parmesan cheese on top of these pizzas right out of the oven — yum!
- Pepperoni. Any pepperoni will work great here; you can also change up toppings completely or leave off the pepperoni for a vegetarian meal. More variation ideas later on in this post!
- Naan. More on this ingredient below.
Naan
We love using naan as a pizza base. Naan is an Indian flatbread that has become a global favorite. Stonefire® Naan is our favorite (not sponsored) for these pepperoni naan pizzas, but any naan will work. Different flatbreads will also work– just ensure whatever you are using has some thickness so it doesn’t get too crispy in the oven. For thinner flatbreads, you’ll want to watch the bake time carefully — it may not need as long.
Quick Tip
I love grabbing a big (6-count) package of naan and using a couple for these Pepperoni Naan Pizzas and then in some other meals throughout the week!
Pepperoni Naan Pizza Variation Ideas
- Try some of our other naan pizza recipes published on the site: Caesar Salad Pizza, Pesto Pizza, Margherita Pizza, Beet and Goat Cheese Flatbread, or Flatbread Pizza.
- Try a seasoned naan: Instead of using plain naan, try a garlic-seasoned naan instead — more flavor, no additional work! (StoneFire Naan offers original, whole-grain naan, or roasted garlic.)
- Change the cheese: Try a different cheese or a combination of a few different types of cheeses.
- Add a sauce on top: Spread on some fresh basil pesto, a drizzle of balsamic vinegar, chimichurri, or another sauce you love!
- Sprinkle on fresh herbs: Fresh herbs help cut through the richness of the pizza and add a nice complementary flavor. We love fresh basil, parsley, and even cilantro, depending on the flavor profile of the pizza.
- Add more meat: This pepperoni naan pizza lends well to additional meat being added on — throw any leftover cooked bacon, sausage, ham, etc. on top of the sauce and cheese.
Pepperoni Naan Pizza Tips
- Good ingredients: Quality ingredients make all the difference in the flavor. Go for good naan, quality sauce, whole milk mozzarella cheese, real Parmesan cheese, and good pepperoni! A finishing drizzle of extra-virgin olive oil adds a delicious richness to the pizzas.
- Not too much cheese: Go lighter than you might think on the mozzarella cheese. Since the crust isn’t super thick, the cheese can easily overtake it. I recommend very thin slices and about 1.5 ounces total of cheese per pizza.
- Watch closely: Ovens differ, naan differs, etc. so watch the pizzas carefully. As soon as the cheese is nice and melted, pull them out.
- Eat quickly: Don’t let these Pepperoni Naan Pizzas sit around for long after being baked or they will get soggy. Eat them fresh from the oven!
Pepperoni Naan Pizza Measurements
While we’ve done our best to include precise measurements in the recipe, naan pizzas are all about adding however much of what you like. Eyeball amounts to fill up the naan bread. This recipe is also easy to scale up or down –so make as many Pepperoni Naan Pizzas as you’d like!
Use leftover naan in one of these recipes:
- Chipotle Chicken Flatbread with a simple chipotle-ranch dressing
- Ground Beef Naan Tacos with a creamy raita sauce
- Chicken Shawarma Wraps with a creamy cucumber-yogurt sauce
- Sweet Potato Coconut Curry Soup with chickpeas
- Curry Lentil Soup with red lentils and loads of veggies
Pepperoni Naan Pizza
Equipment
- 2 sheet pans
- Parchment paper or silicone baking mats
Ingredients
- 2 (8.8-ounce) packages pre-packaged naan I use/recommend Stonefire original, 4 total naans
- 1 cup pizza sauce I like Rao’s Pizza Sauce
- 8 ounces mozzarella cheese very thinly sliced
- Pepperoni to preference, I add about 6 to 7 per pizza
- Serving suggestions see note 1
Instructions
- Preheat oven to 400°F. While oven is preheating, line 2 sheet pans with parchment paper or liners. Set the naan bread on the pans (2 per pan). Lightly drizzle all the naans with olive oil (about 3/4 teaspoon per naan) and a light sprinkle of salt (1/4 teaspoon per naan). Bake in the oven for 2 minutes, then remove.
- While naan is baking, slice the mozzarella cheese very thinly. Spread about 1/4 cup of pizza sauce evenly on each naan, leaving about 1/2 inch of crust around the outside. Add sliced mozzarella cheese over the sauce, leaving some of the sauce exposed. Add pepperoni on top to preference; I add about 6–7 slices per naan pizza. Repeat, adding ingredients for each naan pizza.
- Place pizzas in the oven for 6–8 minutes or until cheese is melted. (Watch carefully if your oven runs hot!)
- Remove from oven and immediately sprinkle fresh Parmesan over each pizza (1–2 tablespoons per pizza). Drizzle more olive oil on top (optional; I drizzle about 1/2 teaspoon per pizza). Cut into slices and serve immediately.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
