How to Use Leftover Naan for Quick Margherita Pizzas
If you have ever ordered Indian takeout, you know the struggle: the curry is finished, but you are left with a mountain of leftover naan. That pillowy, garlic-butter-scented flatbread sits in the fridge, getting sadder and stiffer by the day.…
Ingredients
- Leftover Naan: 2 to 3 large pieces.
- Tomato Sauce: 1/2 cup of high-quality marinara, or crushed San Marzano tomatoes (seasoned with a pinch of salt and oregano). Tip: Drain watery sauces on a paper towel first.
- Cheese: Low-moisture mozzarella: 1 cup, shredded (for the melt).
- Fresh Mozzarella: 4-5 oz, diced or torn into small chunks (for the creaminess and authentic Margherita taste).
Instructions
- Not all leftover naan is created equal. If your naan is fresh from the takeout bag (same day), you are good to go. However, if it has been sitting in the fridge for two or three days, it might be a little stiff or dry.
- Do not throw it away! Dry naan actually makes better pizza crust because it resists getting soggy under the tomato sauce. Here is how to prep it: