Naan Pizza Week: 3 Pizzas for the Middle of the Week

Recipe By: Hannaford

This might be the most Wednesday recipe of the entire week.

Italian chicken sausage gets browned with red onion, spinach gets wilted right into the same skillet, and prepared pesto handles the sauce situation.

Pile everything onto mini naan with cheese and cherry tomatoes and the oven does the rest.

The published recipe is ready in about 20 minutes, including just five minutes of prep. That’s not “quick for homemade pizza.” That’s just quick.

1 tsp olive oil
2 Italian chicken sausage links, casings removed
1/4 cup thinly sliced red onion
2 cups baby spinach, roughly chopped
4 mini naan
1/4 cup prepared pesto
2 cups shredded pizza cheese blend
1/2 pint cherry tomatoes, quartered

Heat the oven to 400°F.

Brown the sausage and onion in olive oil, breaking the sausage into small pieces as it cooks. Once it’s cooked through, stir in the spinach and let it wilt.

Spread each naan with pesto, leaving a little crust around the edge. Add the sausage mixture, cheese, and tomatoes.

Bake for 8 to 10 minutes, until the cheese is melted and the naan edges are browned.

Why it works: You’re cooking the sausage, onion, and spinach in one pan while the oven heats. By the time you’ve assembled the pizzas, dinner is basically done.

Weeknight cheat: Bagged salad on the side. We’re not trying to win a medal tonight.

Recipe by: Katelyn Theofanis / Sugary Logic

This one understands the assignment even better.

Store-bought naan. Prepared pesto. Cooked chicken. Fresh mozzarella. Tomatoes.

That’s it.

If there’s a rotisserie chicken in the refrigerator, you barely have to cook anything at all.

The original recipe makes five mini pizzas and takes about 15 minutes total.

5 mini naan
Extra-virgin olive oil
1/3 cup prepared pesto
1 cooked chicken breast, diced or sliced
5 oz fresh mozzarella, torn or chopped
10 cherry or grape tomatoes, halved
Fresh basil, optional
Grated Parmesan, optional
Red pepper flakes, optional

Heat the oven to 425°F.

Brush the naan lightly with olive oil, then spread pesto over each one.

Top with chicken, mozzarella, and tomatoes.

Bake for about 10 minutes, until the mozzarella melts and the crust turns golden.

Finish with basil, Parmesan, red pepper flakes, or another drizzle of olive oil if you’re feeling ambitious.

Why it works: The only real rule here is to start with cooked chicken. Rotisserie absolutely counts.

Thebacklabel trick: Heat the sheet pan while the oven preheats. Dropping the naan onto a hot pan helps the bottom crisp rather than soften under the toppings.

Recipe By: Whitney Bond

And because Wednesday sometimes requires comfort food, we’re ending with the one that thinks it’s lasagna.

Sausage. Kale. Marinara. Ricotta.

Put them on garlic naan and suddenly the line between pizza night and pasta night gets pleasantly blurry.

Allrecipes specifically calls this one a hearty, quick supper for the end of a busy workday.

Garlic naan
Italian sausage
Kale
Marinara sauce
Ricotta
Mozzarella or your preferred melting Italian cheese
Olive oil, as needed
Salt and black pepper

Brown the sausage in a skillet.

Add the kale and cook just until it softens.

Spread the naan with marinara, then add spoonfuls of ricotta, the sausage-and-kale mixture, and mozzarella.

Bake until the naan is crisp at the edges and the cheese is bubbling.

Why it works: Ricotta is what takes this from “sausage pizza” to something that genuinely starts tasting like lasagna.

Weeknight cheat: Jarred marinara. This is precisely what it was made for.

The lesson today isn’t really pesto or sausage or rotisserie chicken.

It’s that naan pizza works best on a weeknight when you stop treating every component like it needs to be homemade.

Use the pesto.

Buy the cooked chicken.

Open the marinara.

Save your culinary ambitions for Friday.

Thursday is where Naan Pizza Week leaves the familiar pizza playbook behind.

Chicken tikka masala. Harissa. Spiced lamb. Tahini. Feta. Herbs.

Same naan.

Very different dinner.