Crispy Garlic Parmesan Naan (Print Version)

Golden flatbread topped with garlic butter, melted cheeses, and fresh veggies ready in 22 minutes.

# What You 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 Make:

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 well 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 each 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 cheese is melted and bubbly and 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 -
  • It actually tastes indulgent while taking barely more time than ordering delivery.
  • You get that crispy-cheesy-garlic combination that makes people wonder if you've been secretly trained as a chef.
  • It's flexible enough to use whatever vegetables are lurking in your kitchen without changing the soul of the dish.
02 -
  • Don't skip the parchment paper—it saves your baking sheet and means the naan's bottom stays crispy instead of getting soggy from direct heat.
  • If your naan is very thick or your toppings are heavy, you might need the full 12 minutes, so start checking around the 10-minute mark to avoid overcooked cheese.
03 -
  • If you're making these for a crowd, have all your toppings prepped and arranged before the oven preheats—then assembly becomes almost meditative instead of stressful.
  • Brushing the naan with garlic butter first creates a moisture barrier that keeps the bread from getting soggy no matter how juicy your tomatoes are.
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