This Pepperoni Flatbread Pizza is wonderfully simple to make. Using store-bought naan as the crust keeps prep low-effort while still delivering a crisp, cheesy pizza in about 15 minutes. With a bold garlic-and-herb blend and three kinds of cheese, you’ll get big flavor without making dough from scratch — perfect for an easy weeknight lunch or dinner.
If you enjoy quick appetizers, consider trying the Bisquick Sausage Balls recipe for another easy bite.
For low-carb alternatives, try a pizza bowl or an easy pizza tortilla wrap for a keto-friendly option.
I also recommend pairing your naan flatbread with a dipping sauce — a simple marinara, roasted garlic, or a cheesy dip all work well.
Table of Contents
- Highlights
- Ingredients
- Instructions
- Expert Tips
- FAQs
- Related Recipes
- Pepperoni Flatbread Pizza (Naan) Recipe
Highlights
- Ready in 15 minutes or less
- Naan used as an easy, crisp crust
- Garlic and herb blend for added flavor
- Three cheeses: parmesan, shredded mozzarella, and fresh mozzarella balls
- Kid-friendly and simple to assemble
Ingredients
- Naan: Any store-bought thin bread, flatbread, or pita works as a substitute.
- Pepperoni: Turkey pepperoni is less greasy but regular pepperoni works fine.
- Mozzarella balls: Use fresh mini mozzarella balls or swap them for an extra 1/2 cup shredded mozzarella.
Full ingredient amounts are available in the recipe card below.
Instructions
Before you start
- Preheat the oven to 425°F (220°C). After it reaches temperature, wait another 10–15 minutes to let the oven heat thoroughly for a crispier crust.
Step 1: On a small plate or in a bowl, combine the dried oregano, thyme, rosemary, and a pinch of chili flakes. Set the herb blend aside.
Step 2: Place the naan breads on a baking sheet or pizza pan. For extra crispness, put the pan in the oven while it preheats and assemble the pizzas on a cutting board.
Step 3: Divide the pizza sauce between the naans and spread it nearly to the edges. Sprinkle grated garlic evenly over each pizza.
Step 4: Evenly distribute shredded mozzarella and parmesan over each naan. Top each flatbread with about eight pepperoni slices and three mini mozzarella balls. Finish with the reserved herb blend.
Step 5: Bake for 10–12 minutes, until the cheese is melted and bubbling and the edges are golden.
Step 6: Let the pizzas rest briefly, then slice each naan into four pieces and serve.
TIP – Allow the pizza to cool for a few minutes before slicing so the cheese sets and won’t slide off.
Expert Tips
- Use a perforated pan or pizza stone. Good airflow under the crust crisps the naan for a better texture.
- Choose a flavorful sauce. A jarred roasted garlic or tomato-basil sauce adds depth without extra effort.
- Shred cheese from a block. Freshly shredded mozzarella melts better than pre-shredded varieties.
- Let pizzas rest briefly before cutting. Five minutes on the pan helps the cheese firm up for neater slices.
FAQs
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to restore a crispy crust.
Yes. If frozen, let the naan sit at room temperature for about 10 minutes while you prepare toppings; it will finish thawing in the oven.
A fresh salad complements the richness of the pizza nicely — something crisp and bright balances the cheese and pepperoni.
Onions, bell peppers, mushrooms, sausage, or ham are great additions. Limit toppings to a few so the flatbread cooks evenly and stays crisp.
Yes — naan and pita are similar. Naan tends to be mild with a slightly salty, wheat-forward flavor that works well as a pizza base.
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Pepperoni Flatbread Pizza (Naan)
Ingredients
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon chili flakes
- 2 naans*
- 1/2 cup pizza sauce
- 2 cloves garlic grated
- 3/4 cup shredded mozzarella
- 6 mini mozzarella balls*
- 1/3 cup parmesan cheese
- 16 pepperonis*
Instructions
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Review the recipe notes and preheat the oven to 400°F (or follow your oven guidance above).
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Mix the dried herbs and chili flakes together and set aside.
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Place both naans on a baking sheet or pizza pan.
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Spread sauce over each naan, leaving a small edge. Divide and sprinkle grated garlic across the pizzas.
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Top with shredded mozzarella and parmesan. Arrange pepperoni and mini mozzarella balls on each flatbread, then finish with the herb blend.
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Bake 10–12 minutes until cheese is bubbling and edges are golden.
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Slice each flatbread into four pieces and serve.
Notes
Pepperoni: Turkey pepperoni is a leaner option, but regular pepperoni is fine.
Mozzarella balls: Use mini fresh mozzarella or replace with 1/2 cup extra shredded mozzarella.
Pan choice: A perforated pan or pizza stone helps crisp the crust.
Sauce: A jarred roasted garlic or tomato-basil sauce adds good flavor with minimal effort.
Cheese: Freshly shred mozzarella from a block for better melt and flavor.
Rest before slicing: Let pizzas cool on the pan for a few minutes so the cheese sets.
Nutrition
Nutrition information is an approximation and should be used as a guideline.