Margherita Naan Pizza

Steps

Every amount is written into the step where you use it.

Margherita Naan Pizza

1. Preheat the oven to 475°F and arrange two oven racks in the upper and lower thirds. 15 min
2. Mince 3 garlic cloves and pat the 16 oz of sliced fresh mozzarella dry with paper towels. 5 min
3. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat, add the minced garlic, and cook 1 minute until fragrant, then stir in the 14 oz San Marzano crushed tomatoes, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper and simmer for 8 minutes, stirring occasionally, until slightly thickened. 10 min
4. Place the 4 naan breads on two large baking sheets and brush each with the remaining 2 tablespoons olive oil. 3 min
5. Spread the sauce evenly over each naan, leaving a ½-inch border, then divide the mozzarella slices across all four, and season with ¼ teaspoon kosher salt. 4 min
6. Bake for 10–12 minutes, rotating the pans halfway through, until the cheese is bubbling and the naan edges are golden and crisp. 11 min
7. Remove from the oven and immediately scatter the torn fresh basil leaves over the pizzas, finish with ¼ teaspoon red pepper flakes (optional) and ½ teaspoon flaky sea salt (optional), then slice and serve. 2 min

Arugula and Cherry Tomato Salad with Lemon Vinaigretteside

1. Halve the 8 oz cherry tomatoes and use a vegetable peeler to shave 1½ oz Parmesan into thin ribbons. 5 min
2. Whisk together 2 tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper in a large bowl, then slowly drizzle in 3 tablespoons olive oil while whisking to emulsify. 4 min
3. Add the 5 oz baby arugula and halved cherry tomatoes to the bowl with the vinaigrette and toss gently to coat just before serving. 2 min
4. Transfer to a serving platter or individual bowls and top with the shaved Parmesan.