Naan Pizza with Spring Salad

Warm naan, slightly puffed and still soft at the edges, comes out of the oven smelling somewhere between fresh bread and toasted garlic… and then you scatter over bright vegetables, a bit of melting cheese, something green. I usually can’t help sneaking a bite while plating. The good kind of messy. Paired with a crisp little spring salad — nothing fancy, just sharp radish and a splash of olive oil over greens — it hits that perfect spot between comfort and freshness. This naan pizza with salad has become a midweek habit in our house, but it never feels habitual. Always just enough room to make it a little different, a little lovely.

Why You’ll Crave It

• It’s fast — 45 minutes, start to finish, but you feel like you made something real
• The naan stays chewy and warm even after the cheese melts — no rubbery crusts here
• The toppings are flexible, like truly forgiving — whatever’s in your fridge kind of forgiving
• That crispy-edge, melty-center combo is basically irresistible
• The salad balances the richness so you don’t feel overfed, just satisfied

The first time I made this, standing barefoot in my kitchen in early May, I ended up eating half of it over the stove with my fingers — couldn’t wait to plate it properly.

What You’ll Need

• All-purpose flour: 250g, smooth and plain — the base for a tender, forgiving dough
• Warm water: 150ml, not hot, just enough to wake up the yeast
• Active dry yeast: 1 tsp, to give the naan a bit of lift and puff
• Sugar: 1 tsp, just a touch to feed the yeast
• Salt: 1 tsp, don’t skip it — it matters here
• Olive oil: 1 tbsp, for tenderness and flavor in the dough
• Garlic powder (optional): 1 tsp, for anyone who likes a quiet garlicky note
• Tomato sauce: 50g, smooth, simple, not too sweet
• Mozzarella cheese: 100g, grated — the soft kind that melts oozy
• Bell peppers: 50g, sliced thin so they cook quickly
• Cherry tomatoes: 50g, halved for little bursts of juiciness
• Red onion: 1 small, sliced whisper-thin — it softens just right in the oven
• Fresh basil: a small handful, just torn over the top at the end
• Mixed greens: 100g, peppery and bright (arugula or baby spinach work well)
• Carrot: 1, grated — adds crunch and a faint sweetness
• Radishes: 50g, sliced paper-thin — for that sharp little spike of flavor
• Cucumber: half of one, diced fine
• Olive oil: 2 tbsp, for the salad dressing
• Balsamic vinegar: 1 tbsp, rounded and mellow, not too sour
• Salt and pepper: to taste, adjust til it tastes bright

Easy How-To

Mix the Dough

In a bowl, stir together the flour, salt, yeast, and sugar. Then pour in the warm water and olive oil. Mix it around with a spoon or your fingers, whatever feels better. Once it starts coming together like dough, knead it on the counter for about 10 minutes. Should feel soft, elastic — like a slightly sticky pillow. Let it sleep in a warm place, covered by a clean cloth. It’ll rise up in about an hour.

Shape the Naan

Once your dough has risen and puffed up (it’s a little bit magical really), punch it down gently, divide into two, and roll each piece out — nothing too round or precise. About 1-2 cm thick. Ovals, rounds, whatever your hands do naturally works just fine.

Cook the Naan

On a hot non-stick pan or flat skillet, cook each naan for a couple minutes per side. You’ll see bubbles rise up, maybe a few toasty spots — that’s what you’re looking for. They smell incredible at this point. Stack them under a clean cloth to keep warm.

Prep the Toppings

Toss your sliced peppers, onions, tomatoes in a bowl. Add some herbs if you have them. You want everything sliced quite thin — helps it roast fast later. Grate the cheese and have your sauce ready.

Assemble & Bake the Naan Pizza

Preheat the oven to 200°C (392°F). Lay your warm naan on a baking tray. Spread with a spoonful of tomato sauce, scatter on your cheese, and add the toppings however you like. Into the oven they go for about 10-12 minutes until the cheese melts and it all looks a tiny bit charred around the edges.

Make the Salad

While the pizza bakes, lightly toss your greens, carrot, cucumber, radish in a bowl. Drizzle the olive oil and balsamic on top, season gently. Don’t overdress. Let the veg speak.

Serve and Enjoy

When the pizzas come out, let them sit for just a few minutes. Maybe tear fresh basil on top. Serve with that crunchy little salad on the side. Eat with your hands. No judgment.

Good to Know

• If your dough is too sticky — don’t panic, a bit more flour and it becomes manageable fast
• I’ve totally forgotten to preheat the oven before… and it still turned out okay (not perfect, but fine)
• The naan doesn’t have to be perfectly shaped — the odd edges get crisp and honestly taste better

Serving Ideas

• Add a poached egg on top for a brunchy twist — the yolk drips into the cheese, and it’s just lovely

Top Tricks

• Roll the naan a bit thinner if you like crispy crust — thicker will give you a more bready, soft base

Frequently Asked Questions

Can I use store-bought naan?

Yes, definitely. It won’t have quite the same warmth or puff as homemade, but it still works beautifully baked with toppings.

Can I skip the cheese for a dairy-free version?

Absolutely — try a layer of hummus or roasted red pepper spread instead, or skip entirely and let the veggies shine.

What else goes well in the salad?

Shaved fennel, torn mint, or a few toasted nuts can bring extra texture. Whatever’s fresh really.