Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 mini naan (4–5 inches each)
- 3 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1 cup crushed tomatoes or passata
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 3/4 tsp kosher salt, divided, plus black pepper
- 1 tsp red wine vinegar (plus pinch sugar, optional)
- 2 1/2 cups shredded low-moisture mozzarella (10 oz)
- 1/3 cup grated Parmesan
- 4 oz pepperoni slices
- 8 oz cremini mushrooms, thinly sliced
- 1/2 cup sliced black olives, drained
- 1/2 cup fresh basil leaves, sliced
Do This
- 1. Preheat oven to 500°F (260°C), rack upper-middle; preheat a large sheet pan or pizza stone for 20 minutes.
- 2. Sauce: Warm 1 tbsp oil; sauté garlic 30 seconds. Add tomatoes, paste, oregano, flakes, 1/2 tsp salt, pepper; simmer 3–4 minutes. Stir in vinegar (and pinch sugar), set aside.
- 3. Mushrooms: Sauté in 2 tsp oil with a pinch of salt until just wilted, 3–4 minutes. Drain any liquid.
- 4. Brush naan lightly with 1 1/2 tbsp oil. Spread 1–2 tbsp sauce on each; top with mozzarella and Parmesan.
- 5. Mix-and-match toppings: pepperoni, mushrooms, olives. Do not overload.
- 6. Bake 6–8 minutes on the preheated pan/stone until cheese is bubbly and naan edges blister. Broil 30–60 seconds if desired.
- 7. Finish with basil; rest 2 minutes. Slice and serve hot.
Why You’ll Love This Recipe
- Fast weeknight win: store-bought mini naan become crisp, blistered personal pizzas in minutes.
- Big flavor, simple steps: a quick, zippy tomato sauce wakes up melty mozzarella.
- Mix-and-match toppings so everyone gets their favorite combination.
- Kid-friendly to make, adult-approved to eat.
Grocery List
- Produce: Garlic, cremini mushrooms, fresh basil
- Dairy: Shredded low-moisture mozzarella, grated Parmesan
- Pantry: Mini naan, crushed tomatoes or passata, tomato paste, extra-virgin olive oil, dried oregano, red pepper flakes, red wine vinegar, kosher salt, black pepper, sliced black olives
Full Ingredients
Zippy Tomato Sauce
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves, minced (about 2 tsp)
- 1 cup (240 g) crushed tomatoes or passata
- 2 tbsp (33 g) tomato paste
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (reduce for mild)
- 1/2 tsp kosher salt, plus 1/4 tsp black pepper
- 1 tsp red wine vinegar
- Pinch of sugar (optional, to balance acidity)
Pizzas and Toppings
- 8 mini naan (4–5 inches each)
- 1 1/2 tbsp extra-virgin olive oil, for brushing naan
- 2 tsp extra-virgin olive oil, for sautéing mushrooms
- 2 1/2 cups (10 oz/285 g) shredded low-moisture mozzarella
- 1/3 cup (30 g) grated Parmesan
- 4 oz (115 g) pepperoni slices
- 8 oz (225 g) cremini or baby bella mushrooms, thinly sliced
- 1/2 cup (70 g) sliced black olives, drained
- Kosher salt and freshly ground black pepper
Finishing
- 1/2 cup fresh basil leaves, thinly sliced
- Extra red pepper flakes or a light drizzle of olive oil (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and pan
Place a heavy sheet pan upside down on the upper-middle rack or set a pizza stone on the rack. Preheat the oven to 500°F (260°C) for at least 20 minutes so your baking surface is ripping hot. This is the secret to naan edges that blister and a bottom that stays crisp.
Step 2: Make the zippy tomato sauce
In a small saucepan over medium heat, warm 1 tbsp olive oil. Add the minced garlic and cook, stirring, for 30 seconds until fragrant but not brown. Stir in the crushed tomatoes, tomato paste, oregano, red pepper flakes, 1/2 tsp kosher salt, and black pepper. Simmer 3–4 minutes to marry the flavors. Turn off the heat and stir in the red wine vinegar (and a pinch of sugar if your tomatoes taste sharp). Set aside to slightly cool and thicken.
Step 3: Pre-cook moisture-heavy toppings
Heat 2 tsp olive oil in a skillet over medium-high. Add the sliced mushrooms with a pinch of salt and cook 3–4 minutes, stirring occasionally, until they release moisture and just begin to brown. Transfer to a plate and blot if needed. This quick sauté prevents soggy pizzas.
Step 4: Brush naan and assemble
Brush the tops of the mini naan lightly with 1 1/2 tbsp olive oil total. Working on parchment for easy transfer, spread 1–2 tbsp sauce on each naan, leaving a slim border. Sprinkle each with mozzarella, then a light shower of Parmesan.
Step 5: Add mix-and-match toppings
Top each pizza as you like: pepperoni, sautéed mushrooms, and sliced black olives. Avoid piling too high—thin, even layers help everything cook at the same rate and keep the naan crisp.
Step 6: Bake until blistered
Slide the parchment with the pizzas onto the preheated pan or stone. Bake 6–8 minutes, until the cheese is melted with golden spots and the naan edges are blistered and toasty. For extra char, switch to broil for 30–60 seconds, watching closely.
Step 7: Finish and serve
Transfer pizzas to a board. Scatter on fresh basil, add a pinch of red pepper flakes or a tiny drizzle of olive oil if you like, and let rest 2 minutes so the cheese sets slightly. Slice and serve hot.
Pro Tips
- Preheat a pan or stone: the super-hot surface mimics a pizzeria deck and makes the naan edges blister beautifully.
- Don’t oversauce: 1–2 tbsp per mini naan is perfect—too much sauce softens the crust.
- Blot pepperoni and drain olives to avoid greasy or watery tops.
- Shred your own mozzarella for the best melt and fewer clumps.
- Use convection if available at 475°F to promote even browning; check 1–2 minutes earlier.
Variations
- Classic Margherita: Light layer of sauce, fresh mozzarella medallions in place of shredded, bake, then finish with lots of basil and a drizzle of olive oil.
- Veggie Supreme: Sauce, mozzarella, mushrooms, thin bell pepper strips, red onion, olives; finish with Parmesan and basil.
- Spicy Honey Pepperoni: Extra red pepper flakes under the cheese, pepperoni on top, then a light drizzle of hot honey after baking.
Storage & Make-Ahead
Make the sauce up to 4 days ahead and refrigerate, or freeze up to 3 months. Sautéed mushrooms keep 3 days refrigerated. Assemble pizzas up to 2 hours ahead; cover and refrigerate—add pepperoni just before baking. Leftover baked pizzas keep 3–4 days in the fridge; reheat at 425°F for 5–7 minutes on a hot sheet pan. Freeze baked pizzas up to 2 months; reheat from frozen at 425°F for 12–15 minutes.
Nutrition (per serving)
Approximate per mini pizza with pepperoni, mushrooms, and olives: 420 calories; 19 g protein; 36 g carbohydrates; 23 g fat; 2 g fiber; 780 mg sodium. Values will vary based on toppings and brands.
