Crispy Garlic Parmesan Naan (Printable)

Golden naan brushed with garlic butter, topped with melted cheeses and fresh veggies for a quick, satisfying meal.

# What You’ll Need:

→ 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

# 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. Mix until fully incorporated.
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 all naan pieces.
05 - Top each naan with mozzarella, remaining Parmesan, cherry tomatoes, red onion, and spinach leaves. Season with black pepper and red pepper flakes to taste.
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 oven, drizzle lightly with olive oil, and let cool for 2 minutes before slicing. Serve warm.

# Expert Advice:

01 -
  • Ready in under 25 minutes, which means dinner happens before anyone asks what's for dinner.
  • The garlic butter transforms ordinary naan into something that tastes like it took actual effort.
  • Your toppings won't fall through the crust like they do with thinner flatbreads—naan holds them like a hug.
02 -
  • Don't use wet mozzarella straight from the package—pat it dry first or your naan will steam instead of crisping.
  • Oven temperature is everything here; 425°F is high enough to crisp the naan and melt cheese quickly without letting toppings dry out.
  • Add delicate toppings like spinach on top so they stay fresh and don't get buried and overcooked.
03 -
  • If your oven runs hot, keep checking around the nine-minute mark—you want bubbly cheese and crispy naan edges, not burnt Parmesan.
  • Buy pre-shredded mozzarella if it saves you five minutes; low-moisture cheese already has anti-caking powder that actually helps it melt more evenly.
  • Serve these immediately while the cheese is still in that perfect melty state and the naan edges are at peak crispness.
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