Ingredients:

  • 4 pieces (approx. 6 oz / 170g each) Garlic Naan Flatbread
  • 2 tbsp (30ml) Unsalted butter, melted
  • 1 tsp (2g) Garlic powder
  • 1/2 cup (120ml) Thick pizza sauce or marinara
  • 2 cups (225g) Shredded low-moisture mozzarella cheese
  • 1/4 cup (25g) Freshly grated Parmesan cheese
  • 4 oz (115g) Mini pepperoni slices
  • 1 cup (150g) Sliced baby bella mushrooms
  • 2 tbsp (10g) Fresh basil leaves, torn
  • 1/2 tsp (3g) Dried oregano

Instructions:

  1. Preheat your oven to 425°F (220°C). Place the garlic naan directly on the center oven rack for 2–3 minutes until the edges become slightly golden and the bread feels stiff.
  2. Remove the naan and place them on a parchment-lined sheet. Spread 2 tbsp (30ml) of sauce evenly over each flatbread, leaving a 1/2 inch (1.2cm) border for the crust.
  3. Sprinkle a generous layer of mozzarella over the sauce, then distribute pepperoni slices and sliced baby bella mushrooms evenly.
  4. Finish the toppings with a dusting of grated Parmesan cheese and dried oregano.
  5. Bake for 7–10 minutes until the cheese is bubbling and the edges are a deep mahogany-brown. (Alternative: Air fry at 375°F for 5–7 minutes).
  6. Remove from heat, scatter fresh torn basil over the top, and let rest for 2 minutes before slicing.