Crispy Garlic Parmesan Naan (Printable)

Golden garlic naan brushed with butter, topped with melted cheeses and fresh vegetables.

# What You Need:

→ Base

01 - 4 pieces garlic naan, store-bought or homemade

→ 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

# How-To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a small bowl, combine melted butter, minced garlic, parsley, and sea salt.
03 - Place naan breads on the prepared baking sheet. Brush each naan generously with the garlic butter mixture.
04 - Sprinkle half of the Parmesan cheese evenly over the naan.
05 - Top each naan with mozzarella, remaining Parmesan, cherry tomatoes, red onion, and spinach leaves. Season with black pepper and red pepper flakes.
06 - Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the naan edges are golden and crisp.
07 - Remove from the oven, drizzle lightly with olive oil, and let cool for 2 minutes before slicing. Serve warm.

# Expert Hacks:

01 -
  • It comes together faster than ordering delivery, with zero kneading or rising required.
  • The garlic butter soaks into the naan while it bakes, creating this crispy-chewy texture that feels way more impressive than it actually is.
  • You can pile on whatever vegetables are hanging around your crisper drawer without guilt.
02 -
  • Don't skip the parchment paper or your beautiful golden bottom will stick stubbornly to the baking sheet and break apart when you try to move it.
  • If your naan is frozen, add an extra minute or two to the baking time and check that the cheese is fully melted before calling it done.
03 -
  • Brush the garlic butter all the way to the naan's edges so you get crispy, golden sides that are just as delicious as the cheesy center.
  • If your cheese is browning too fast before the naan edges crisp up, tent the whole thing loosely with foil for the first few minutes of baking.
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