5-Minute Naan Pizza

There’s something incredibly satisfying about making pizza at home, but sometimes you just don’t have the time to make dough from scratch. That’s where this 5-Minute Naan Pizza comes in. Using Farm Boy Garlic Naan as the base gives you a perfectly crisp crust in just minutes while still delivering all the flavour of your favourite homemade pizza.

This recipe is one of our favourite ways to use up leftover chicken after a roast or BBQ. Topped with our homemade tomato sauce, sweet red pepper, red onion, fresh oregano, and a blend of sharp cheddar and Gruyère, every bite is packed with cheesy, savoury goodness. A handful of fresh basil added right after cooking brings everything together with a bright, fresh finish.

Whether you’re firing up the Ooni for an ultra-crispy crust, cooking it on the FlexFlame, or simply baking it in the oven, this recipe is ready in under 10 minutes from start to finish. It’s perfect for busy weeknights, quick lunches, or those evenings when you’re craving pizza without ordering takeout.

If you have leftover chicken and a package of garlic naan in the pantry, you’ve already got the foundation for one of the easiest and most delicious homemade pizzas you’ll ever make.

5-Minute Naan Pizza

This 5-Minute Naan Pizza is the ultimate solution for busy weeknights when you're craving homemade pizza without the hassle of making dough. Crispy Farm Boy garlic naan is topped with homemade tomato sauce, tender leftover chicken, sweet red pepper, red onion, fresh oregano, and a blend of sharp cheddar and nutty Gruyère before being finished with fresh basil.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Main Course

Servings 2

Calories 790 kcal

Ingredients

  

• 2 Farm Boy Garlic Naan
• 1/2 cup homemade tomato sauce
• 1 cup cooked leftover chicken shredded
• 1/2 red pepper thinly sliced
• 1/4 red onion thinly sliced
• 1 tsp fresh oregano chopped
• 1 cup shredded sharp cheddar
• 1 cup shredded Gruyère
• Fresh basil for serving

Instructions

 

• Preheat your Ooni until the stone reaches approximately 500-550°F. If using an oven or FlexFlame, preheat to 450°F.
• Spread the homemade tomato sauce evenly over each garlic naan, leaving a small border around the edges.
• Top with the shredded chicken, sliced red pepper, red onion, and fresh oregano.
• Finish with an even layer of cheddar and Gruyère.
• For the Ooni: Launch the naan onto the stone and cook for 2-3 minutes, rotating every 20-30 seconds until the cheese is melted and bubbly and the edges are golden.
• For the oven or FlexFlame: Bake for 8-10 minutes, or until the cheese is melted and lightly browned.
• Remove from the heat, top with fresh basil, slice, and serve immediately.

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