Naan Bread Margherita Pizza with Prosciutto Recipe

I can’t wait to share this Naan Bread Margherita Pizza with Prosciutto Recipe with you! It’s seriously one of those quick and delicious meals that feel special without needing hours in the kitchen. What I love most is how the naan bread gives you a slightly crispy yet pillowy base that’s just perfect for holding all the fresh toppings without getting soggy.

This recipe is great for busy weeknights when you want something tasty but don’t want to slave over dough or complicated baking times. The prosciutto adds such a lovely salty bite that pairs amazingly well with the fresh basil and melted mozzarella. Trust me, once you try this naan bread margherita pizza with prosciutto recipe, it’ll become a go-to in your rotation too!

Ingredients You’ll Need

These ingredients work beautifully together to mimic a classic Margherita pizza but with a bit of extra flair from prosciutto. Shopping tip: grab fresh basil and ripe Roma tomatoes for the best flavors, and a good quality prosciutto really makes the dish shine.

• Naan breads: I like using plain naan for a neutral base that crisps up nicely.
• Olive oil: Extra virgin olive oil adds flavor and helps crisp the naan edges.
• Green onion: Sliced thinly for a mild, fresh onion flavor without overpowering.
• Garlic: Finely chopped to evenly distribute that garlicky punch.
• Mozzarella cheese: Fresh slices melt perfectly, giving that classic pizza texture.
• Roma tomato: Thin slices bring juiciness without sogginess; perfect for pizza topping.
• Salt and ground black pepper: Essential for seasoning; I recommend freshly cracked pepper.
• Prosciutto: Thinly sliced for a tender, salty finish.
• Fresh basil: Roughly chopped leaves add that unmistakable aromatic touch.
• Grated Parmesan cheese: Sprinkled on top for some sharpness and umami boost.

Variations

When it comes to this naan bread margherita pizza with prosciutto recipe, I love to switch things up depending on what I have in the fridge. Feel free to experiment—it’s a very forgiving recipe!

• Add some crushed red pepper flakes: I find that a bit of heat balances the saltiness of prosciutto wonderfully.
• Use arugula instead of basil: Gives a peppery crunch that works great if you want a bit of green with bite.
• Swap prosciutto for smoked salmon: I tried this once and the smoky flavors were a delightful twist.
• Go vegetarian: Skip the prosciutto and throw on some extra tomatoes and olives for a fresh twist.
• Different cheeses: I sometimes mix mozzarella with fresh ricotta or goat cheese to vary creaminess.

How to Make Naan Bread Margherita Pizza with Prosciutto Recipe

Step 1: Prep Your Base

Start by heating your oven to around 400°F (200°C). Lightly brush each naan bread with olive oil—don’t be shy here; it helps crisp the edges while keeping your base moist. I like to scatter sliced green onions and finely chopped garlic on the oiled naan for an extra layer of flavor that bakes right into the bread. This step really makes a difference, trust me!

Step 2: Layer Your Toppings

Arrange mozzarella slices evenly over the naan, then top with the thinly sliced Roma tomatoes. Be careful not to overload it with tomatoes or the naan might get soggy. Sprinkle a light amount of salt and freshly ground black pepper to bring out the flavors. I usually pause here to admire how colorful and inviting it looks before moving on.

Step 3: Bake to Perfection

Place the naan pizzas directly on the oven rack or on a baking sheet. Bake for about 8-10 minutes until the cheese is bubbly and slightly golden. Keep an eye on it after 8 minutes so it doesn’t burn—oven times can vary. The cheese should be melted and the naan edges crisp.

Step 4: Finish With Prosciutto and Basil

Once out of the oven, top each naan pizza with thinly sliced prosciutto and sprinkle the chopped fresh basil all over. This adds a wonderful aroma and freshness that balances the richness of the cheese and prosciutto. Finally, finish things off with a generous dusting of grated Parmesan cheese for that punch of umami.

How to Serve Naan Bread Margherita Pizza with Prosciutto Recipe

Garnishes

I love topping mine with a drizzle of balsamic glaze or a sprinkle of chili flakes for a little kick. Fresh basil leaves on top are essential for me—not just for flavor but for that pop of green color that makes the whole dish look irresistible.

Side Dishes

This naan bread margherita pizza with prosciutto pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. I also like serving it alongside a bowl of tomato basil soup in cooler months for a cozy combo that feels extra comforting.

Creative Ways to Present

For gatherings, I sometimes slice the pizzas into smaller, appetizer-sized pieces and arrange them on a wooden board with small bowls of olives and roasted peppers. It turns into a rustic, shareable feast that’s always a crowd-pleaser and looks impressive with minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover naan pizzas tightly in foil or place them in an airtight container and keep them in the fridge. They hold up well for 2-3 days and make for an easy next-day lunch or quick dinner that doesn’t feel like “leftovers.”

Freezing

If I want to prep ahead, I freeze the fully assembled naan pizzas (without baking) by wrapping them individually in plastic wrap and foil. Then, when I’m ready, I bake them straight from frozen, adding a few extra minutes to the baking time. It’s a lifesaver on busy days!

Reheating

To reheat leftovers, I pop the naan pizzas in a hot oven (about 375°F) for 5-7 minutes until warmed through and crisp again. Microwave reheating can make them soggy, so I avoid that if I want to preserve the texture.

FAQs

Final Thoughts

This naan bread margherita pizza with prosciutto recipe holds a special place in my kitchen because it’s such an easy way to get a homemade pizza fix without fuss. The balance of crispy naan, gooey mozzarella, fresh tomato, fragrant basil, and salty prosciutto always satisfies. I hope you give it a try soon—you’ll enjoy how simple yet impressive it feels to make, and I bet it’ll quickly become your new favorite weeknight dinner too!

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