Naan Pizza is the perfect no-fuss meal for busy weeknights. It’s reliable, easy, and so good.
If you need a quick and easy midweek meal, it really doesn’t get better than Naan Pizzas. They feel like a total treat, prep and cook in about 20 minutes, and you can grab all the ingredients pre-made, pre-shredded and ready to go on your way home from work.
This recipe will make four naan pizzas. If that’s a couple pizzas too many for you, I highly recommend freezing the leftovers (or double the recipe and make extras for freezing) because naan pizzas freeze extremely well.
Once reheated in the oven, you can’t tell that they were ever frozen, and it’s always nice knowing you have a couple of these ready to go in your freezer for busy weeknights or evenings when you just don’t feel like cooking.
Why Use Naan for Pizza?
Naan makes a great pizza crust alternative because it’s nicely portioned to make individual pizzas and when baked, has the texture of a good, medium-crust pizza.
It’s not too crunchy, not too doughy, but perfectly bendy with slightly crispy edges. It’s the Goldilocks of pizza crusts.
Ingredients
- Naan: You should be able to find naan at your local grocery store in the bakery section or bread aisle. Some stores like Trader Joe’s sell it frozen. Homemade/leftover naan from a restaurant will also work, but it might be smaller/thinner than the packaged, store-bought stuff, so keep an eye on it in the oven as it will cook more quickly.
- Pizza Sauce: You can use store-bought sauce if you’re short on time, but I’ve also included the recipe for my very favorite homemade pizza sauce . It will add an extra 25-ish minutes to your dinner prep, but it’s so bright and tangy and delicious, I think it’s worth the extra time if you’ve got it.
- Cheese: Classic mozzarella is my go-to, but you can really use whatever combo of melty cheeses you want depending on what you’re in the mood for.
- Toppings: Pick your favorite toppings and load the pizza up with them. You can never go wrong with pepperoni, or if you’re feeling healthy, pile it high with veggies.
How to Make Naan Pizza
- Make the pizza sauce by simmering tomatoes, olive oil, garlic, basil, and a bit of sugar together until thick and delicious. Or pop open a jar of store-bought sauce.
- Assemble the pizzas and bake until the edges are toasty and cheese is melty.
- Slice and enjoy.
More Naan Pizza Ideas
In the recipe card below, I’ve included instructions/ingredients for Pepperoni, Margherita, and Veggie Naan Pizzas, but you might also enjoy:
- Hawaiian : Add pineapple, ham, and optional red onion to your pizza.
- Chicken Alfredo : Replace red sauce with Alfredo sauce and top the pizza with cooked chicken and halved cherry or grape tomatoes.
- BBQ Chicken Pizza : Use BBQ sauce in place of pizza sauce, use a combo of smoked gouda and mozzarella for your cheese, and add cooked, cubed chicken, red onions, and cilantro.
- Chicken Bacon Ranch Pizza : Use ranch instead of pizza sauce, and top with bacon, cubed or shredded chicken , diced tomatoes, and mozzarella.
How to Freeze Naan Pizzas
To freeze, first freeze assembled, uncooked pizzas on a tray or plate until frozen solid, about 30-45 minutes. If your freezer is a little chaotic and these pizzas are going to get shifted around in there, wrap them individually in cling wrap to help keep the toppings in place. Then transfer frozen pizzas to a freezer bag. Pizzas will stay fresh in the freezer for up to about 2 months.
When you’re ready to eat them, place frozen pizzas on a greased or parchment paper-lined baking sheet and bake in a preheated oven at 400°F for 13-18 minutes. Pizzas are done when cheese is melted and the center is completely warmed through.
My store doesn’t sell naan. What can I use instead?
If you can’t find naan, any flatbread or pita bread will work in its place. Just adjust the cooking time as necessary if the bread is particularly thin or thick.
More Easy Dinner Recipes
- Creamy Chicken Noodle Soup
- Ham and Potato Soup
- Quick Roasted Tri-tip
- Chicken and Broccoli Orzo
- Creamy Sausage Pasta
Ingredients
Special Equipment
- ▢ Immersion blender or food processor if using whole or diced tomatoes
- ▢ Mesh splatter screen optional but nice to have
Pizza Sauce
- ▢ 1 28-ounce can crushed tomatoes (whole or diced will also work)
- ▢ 1/4 cup extra-virgin olive oil
- ▢ 4 large garlic cloves pressed or minced
- ▢ 8 fresh basil leaves, thinly sliced OR 1 1/2 teaspoons dried basil
- ▢ 1/2 teaspoon ( 2g ) granulated sugar
- ▢ Salt *
Pizzas
- ▢ 4 naan loaves
- ▢ 2 cups ( 8oz ) shredded mozzarella
Pepperoni
- ▢ 6-7 ounces good-quality pepperoni
Margherita Pizza
- ▢ 1 large tomato sliced
- ▢ Fresh basil leaves
Vegetable Pizza
- ▢ 1 small bell pepper (any color) thinly sliced
- ▢ 1/2 red onion thinly sliced
Instructions
- Preheat your oven to 400°F.
Pizza Sauce
- If using diced or whole tomatoes, use an immersion blender or food processor to process your tomatoes until they are the consistency of salsa.
- In a large pot, over medium heat, heat oil. Add garlic and cook until lightly golden, 30 seconds to a minute. Carefully add tomatoes—oil will sizzle and pop as you do. Stir in sugar and basil. Bring mixture to a simmer.
- Turn heat down as needed to keep at a good simmer and cover with a splatter screen if you have one. Simmer for 20 to 30 minutes, stirring occasionally, until sauce has thickened and reduced to about 1 1/2 cups. If you don’t own a splatter screen and the sauce is popping too aggressively, turn it down and extend the simmer time as necessary.
- Add salt to taste.
Pizzas
- Place naan loaves on baking sheets. Cover each with about 1/3 heaping cup of sauce. Top with 1/2 cup of cheese each and desired toppings.
- Bake for 12 to 14 minutes, until cheese is melted and naan is golden. If baking all 4 pizzas at once, swap top and bottom trays once halfway through and keep an eye on the bottom tray to make sure the crust is not burning.
- Cool on the baking sheet for 5 minutes before slicing, and enjoy!
Notes
This irresistible creamy sausage pasta comes together in less than 30 minutes with just a handful of ingredients and zero cutting or chopping required.
I’ve had a few emails lately asking for more quick and simple dinner recipes, so today I bring you my current favorite easy, speedy weeknight dinner: creamy sausage pasta.
Friend, you’re going to love this pasta so much. The sauce is bright and creamy and so, so good served over a big bowl of pasta. Best of all, it’s practically zero effort to make.
Ingredients
- Your favorite pasta: I like rigatoni here, but use whatever you’ve got. Italian sausage: Mild, hot, and sweet Italian sausage will all work.
- Garlic and red pepper flakes: Garlic and red pepper flakes add just a bit of heat and spice. If you want to make a spicy sausage pasta, double the pepper flakes.
- Canned crushed tomatoes: Crushed tomatoes are my go-to for this sauce (I really like San Marzano brand), but you can use canned diced tomatoes if you don’t mind a chunkier sauce. If all you have are canned whole tomatoes, they’ll work too, just pulse them in your food processor or blender a few times before using.
- Basil, salt and pepper: This sauce packs so much flavor, it doesn’t need a ton added to it. Just a bit of basil and salt and pepper to taste. Salt content varies wildly in canned tomatoes, so I don’t give salt measurements in this recipe. Just add a bit while cooking and then add more to taste when the sauce is finished.
- Heavy cream: Heavy cream paired with the sausage makes this sauce so luscious and rich and creamy. It won’t use up an entire carton. For ideas on what to do with the leftovers, check out this post What to Do With Leftover Whipping Cream .
A Note on Italian Sausage
If you don’t usually cook with/buy Italian sausage, you can typically find packages of it near the hamburger in the butcher department.
If the sausage is being sold in links, you’ll need to remove the casings before cooking. To do so, you can make a shallow slice down the sausage lengthwise and peel it off, or just squeeze the sausage until it bursts out the top or bottom and squeeze the meat into a bowl.
How to Make Sausage Pasta
- Cook your pasta until it’s al dente. Drain and set aside. The pasta sauce cooks quick, so put the pasta water on to boil and then start the sauce. They should finish cooking around the same time.
- Brown the sausage in a little olive oil, breaking it up into smaller pieces as it browns. If you find the sausage releases a lot of grease while it cooks, once it has finished browning, you can turn off the heat and use a folded paper towel to absorb some of the excess oil. (I usually don’t bother with this step.)
- Add garlic and red pepper flakes and cook until the garlic begins to smell delicious.
- Add tomatoes, basil, and a bit of salt and pepper and simmer covered for 15 minutes, stirring occasionally. This simmering time helps the flavors meld, finishes cooking the sausage, and cooks the raw flavor out of your tomatoes.
- Stir in the heavy cream and add the drained pasta to the pan. Stir until well coated and then serve and enjoy!
Can you freeze sausage pasta?
Yes and no. Don’t try and freeze the sausage AND pasta, but the pasta sauce on its own freezes beautifully. If you like to keep a stocked freezer full of quick meals you can grab and reheat, I highly recommend doubling the sauce recipe and freezing half of it to use later.
To freeze the sauce, simply freeze it all together or in 1-cup portions for single servings (the entire recipe will make about 4 cups of sauce) in freezer bags or airtight containers, and they’ll keep in your freezer for 2 to 3 months.
To defrost the sauce, put frozen sauce in the fridge in the morning, and it will be defrosted and ready to heat up by dinner time.
Single servings of the sauce can also be defrosted in a bowl of warm water (make sure there are no holes in your bag first!!), changing the water as necessary, and it will thaw in about 10 minutes.
To serve, cook 12 ounces of your favorite pasta (or 2-3 ounces for a single serving), heat the sauce up in the microwave or on the stove and toss the pasta and sauce together to coat.
What to serve with creamy sausage pasta?
This is a rich dish, so go with something not-too-heavy as a side like crusty bread and roasted broccoli or roasted asparagus .
More Easy Pasta Recipes
- Chicken Francaise
- Easy Pesto Chicken Pasta for Two With Oven Roasted Tomatoes
- Easy Baked Ziti Recipe (Dinner for Two)
- Easy Creamy Chicken Pasta With Bell Peppers
- Buttered Noodles for One
- Penne alla Vodka With Chicken
Ingredients
- ▢ 12 ounces ( about 4 1/2 cups ) rigatoni or your favorite pasta
- ▢ 2 teaspoons olive oil
- ▢ 1 pound Italian sausage mild or hot, casings removed
- ▢ 4 cloves garlic pressed or minced
- ▢ 1/4 teaspoon red pepper flakes
- ▢ 2 14-ounce cans crushed tomatoes *
- ▢ 1 teaspoon dried basil
- ▢ Salt and pepper
- ▢ 1/3 cup heavy cream
- ▢ Shredded Parmesan optional for topping
Instructions
- Bring a medium pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- While your water boils and pasta cooks, in a large pot with a lid, heat oil over medium heat. Brown sausage, breaking it into crumbles as it cooks. If there is a lot of grease in the pan, drain sausage or use a paper towel to absorb some of the grease.
- Stir in garlic and red pepper flakes and cook for 30 seconds to 1 minute, until garlic begins to turn golden and fragrant. Add tomatoes, basil, and a sprinkle of salt and pepper. Turn heat up to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low and cover. Simmer, covered, for 15 minutes, stirring occasionally.
- Stir in heavy cream. Taste and add more salt and pepper as is necessary.
- Stir in cooked and drained pasta. Serve and top with parmesan cheese if desired and enjoy!
Notes
Simple and delicious barbacoa tacos loaded with tangy, fall-apart tender barbacoa beef, chopped cilantro, and onions.
A few weeks ago, I shared my favorite barbacoa recipe with you, and today, I’m sharing one of my favorite ways to eat barbacoa, in tacos!
Barbacoa tacos are the perfect way to use barbacoa beef because they really let all the fabulous flavor of the meat shine through. You don’t need to add tons of sour cream or cheese or salsa (though you can if you want to).
These tacos are really about a few simple ingredients whose flavor and texture complement the incredibly good barbacoa and let it be the star of the show.
Ingredients
- Barbacoa: This barbacoa recipe can be made on the stovetop or in the slow cooker (there are instructions for both in the recipe card below). It’s made with cut up chuck roast, so it comes out incredibly tender and rich.
- Tortillas: Use your favorite taco-size flour or corn tortillas.
- Cilantro and onion: Cilantro and finely diced onion add the perfect boost of flavor to these tacos. I prefer white onions here, but yellow will work if that’s what you’ve got.
- Radishes: If you don’t care for radishes, you can skip them, but they add a terrific crunch to the tacos that you might just love.
- Lime juice: A squeeze on lime juice adds the perfect tangy finishing touch before serving.
More Barbacoa Tacos Toppings
As I said, these tacos don’t need additional toppings, but if you want to add them, go for it. You might enjoy:
- Fajita veggies
- Sour cream
- Cheese
- Chipotle yogurt sauce
- Beans
How to Make Barbacoa Tacos
- To make the barbacoa for the tacos, start by browning your cut up chuck roast and then add the rest of the barbacoa ingredients to the pot or slow cooker. Simmer the meat until tender and then remove from the cooking liquid and shred.
- Heat the tortillas either wrapped in a slightly damp towel in the microwave or carefully on the stove.
- Fill each taco with barbacoa, a sprinkle of onions and cilantro, a few radish slices, and a squeeze of lime juice, and enjoy!
Can you freeze barbacoa tacos?
I don’t recommend freezing assembled tacos, but barbacoa beef freezes extremely well.
To freeze: Freeze shredded barbacoa in some of its juices in an airtight container or freezer bag for up to 3 months.
To reheat: Defrost meat in the refrigerator and reheat in the microwave. For larger servings, you can also reheat the beef gently on the stove as long as there is enough liquid saved with it.
What to serve with barbacoa tacos?
I love to serve these tacos with a side of cilantro lime rice and a simple veggie side like roasted green beans or zucchini .
You Might Also Enjoy
- Carne Asada Tacos
- Carnitas Tacos Three Ways
- Carnitas
- Steak Fajitas
- Carne Asada
- Chicken Enchiladas
Ingredients
- ▢ 1 boneless 3-4 pound chuck roast trimmed and cut into fist-size chunks
- ▢ Salt and pepper
- ▢ 3 tablespoons vegetable oil
- ▢ 1-6 cups beef or chicken broth
- ▢ 1 medium white or yellow onion diced
- ▢ 1/4 cup lime juice bottled is fine
- ▢ 1/4 cup apple cider vinegar
- ▢ 2 chipotle peppers in adobo sauce minced, optional
- ▢ 4 cloves garlic pressed or minced
- ▢ 1 tablespoon ground cumin
- ▢ 1 tablespoon dried oregano
- ▢ 1/4 teaspoon ground cloves optional
- ▢ 3/4 teaspoon salt
- ▢ 3 bay leaves
Tacos
- ▢ 10 taco-size tortillas flour or corn are fine
- ▢ 1/2 white onion finely diced
- ▢ 2 radishes sliced, optional for topping
- ▢ 1/2 bunch cilantro chopped, optional for topping
- ▢ 3 limes quartered, optional for topping
Instructions
Prepare the Meat
- Generously salt and pepper meat on all sides.
- In a large dutch oven with a lid (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.
On the Stovetop
- Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining barbacoa ingredients and bring mixture to a low simmer. Cover and cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.
In the Slow Cooker
- Transfer meat and any drippings remaining in the pan to the slow cooker. Return the pan to medium-high heat and add a splash of broth or water to deglaze the pan. Scrape off any cooked-on bits in the pan and then pour the liquid over the meat in the slow cooker.
- To the slow cooker, add 1 cup of broth and remaining barbacoa ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.
Shred
- Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.
Assemble the Tacos
- Gently warm tortillas by wrapping them in a slightly damp towel and microwaving them until heated through, about 30 seconds to 1 minute.
- Top the tortillas with barbacoa, onions, radish slices, and cilantro. If desired, add a squeeze of lime juice, and enjoy!
Notes
Easy Naan Pizza With Make-ahead Freezer Instructions
Ingredients
Special Equipment
- Immersion blender or food processor if using whole or diced tomatoes
- Mesh splatter screen optional but nice to have
Pizza Sauce
- 1 28-ounce can crushed tomatoes (whole or diced will also work)
- 1/4 cup extra-virgin olive oil
- 4 large garlic cloves pressed or minced
- 8 fresh basil leaves, thinly sliced OR 1 1/2 teaspoons dried basil
- 1/2 teaspoon ( 2g ) granulated sugar
- Salt *
Pizzas
- 4 naan loaves
- 2 cups ( 8oz ) shredded mozzarella
Pepperoni
- 6-7 ounces good-quality pepperoni
Margherita Pizza
- 1 large tomato sliced
- Fresh basil leaves
Vegetable Pizza
- 1 small bell pepper (any color) thinly sliced
- 1/2 red onion thinly sliced
Instructions
- Preheat your oven to 400°F.
Pizza Sauce
- If using diced or whole tomatoes, use an immersion blender or food processor to process your tomatoes until they are the consistency of salsa.
- In a large pot, over medium heat, heat oil. Add garlic and cook until lightly golden, 30 seconds to a minute. Carefully add tomatoes—oil will sizzle and pop as you do. Stir in sugar and basil. Bring mixture to a simmer.
- Turn heat down as needed to keep at a good simmer and cover with a splatter screen if you have one. Simmer for 20 to 30 minutes, stirring occasionally, until sauce has thickened and reduced to about 1 1/2 cups. If you don’t own a splatter screen and the sauce is popping too aggressively, turn it down and extend the simmer time as necessary.
- Add salt to taste.
Pizzas
- Place naan loaves on baking sheets. Cover each with about 1/3 heaping cup of sauce. Top with 1/2 cup of cheese each and desired toppings.
- Bake for 12 to 14 minutes, until cheese is melted and naan is golden. If baking all 4 pizzas at once, swap top and bottom trays once halfway through and keep an eye on the bottom tray to make sure the crust is not burning.
- Cool on the baking sheet for 5 minutes before slicing, and enjoy!
