Spinach & Mushroom Naan Pizza: My Favorite No-Fuss Dinner
Let Me Tell You About My Spinach & Mushroom Naan Pizza
You know those evenings when the idea of cooking a “proper” meal makes you want to crawl under a blanket? Yep, that’s when I started making this Spinach & Mushroom Naan Pizza. It kind of happened by accident—I was out of regular pizza crust (and, let’s be honest, too tired to even think about making dough), so I grabbed a pack of naan from the freezer, threw on some veggies teetering on the edge of expiration, and hoped for the best. Now? It’s a staple in my house. The first time, my partner took a bite and actually said, “Wait, why have we NEVER done this before?” Flattery works, I guess!
Why You’ll Love This (Or at Least I Think You Will)
I make this when I want to eat pizza and convince myself it’s practically a salad. My family goes a bit mad for it because it’s crispy, cheesy, and (let’s just say it) way less work than messing around with yeast and rising dough. Plus, it’s fast. Like, you-can-barely-tidy-the-kitchen-before-it’s-ready fast. If mushrooms aren’t your thing, well, that’s a shame—but you could always swap them out. Picky eaters? Good luck; my nephew tried to pick the spinach off once, but it’s a lost cause… the cheese is like edible glue. (Oh, and if you’ve ever burned your pizza because you got distracted scrolling, join the club—my smoke alarm has seen things!)
So, What’s Actually in This?
- 2 plain naan breads (I use garlic naan sometimes, but my friend swears by the regular stuff; really, whatever you’ve got is fine)
- 1–2 big handfuls of baby spinach (feel free to use frozen; just squeeze out the water—trust me on this)
- 150g mushrooms, sliced (any kind, but I usually grab cremini or those big white button ones; portobello’s nice if you want to be fancy)
- 100g mozzarella, grated or torn up (I’ve used cheddar when that’s all I had; it’s definitely different, but delicious in its own, slightly odd way)
- 3–4 tablespoons tomato passata or pizza sauce (some nights I just use tomato paste thinned out with a splash of water)
- 1–2 cloves garlic, finely chopped (my grandma always said more garlic, more friends; I think she was onto something)
- 1 tablespoon olive oil (or butter… because flavor)
- Salt & black pepper, to taste
- Pinch of dried oregano or Italian seasoning (optional, only if you’re feeling fancy)
- Chilli flakes, a pinch (if you want a kick, which I usually do)
Cooking This Up (AKA, Just Trust the Process)
- Preheat your oven to the hottest it goes—mine gets to 250°C (that’s about 480°F) but honestly, anything over 200°C works. If you’ve got a pizza stone, great! If not, just use a regular baking tray. (If all else fails, I’ve done these in a big frying pan under the grill; desperate times…)
- Splash a bit of olive oil in a pan over medium-high heat. Add the mushrooms, and cook till they soften and get golden, about 5 mins. Don’t crowd the pan, or they’ll just stew (not what we want). Toss in the garlic, give it all a stir, and season with salt and pepper. When the mushrooms look happy, throw in your spinach and stir until it wilts. Don’t worry if it looks like way too much spinach at first—it shrinks faster than laundry in a tumble dryer.
- Lay out your naan breads on a tray, rough side up. (Important—ask me how I know.) Spread the tomato passata/sauce across each, right up to the edges. Go heavy if you like things saucy, or lighter if you’re into that crispy edge life.
- Spoon the spinach and mushroom mix all over the naan. Then go in with the mozzarella—or all the cheese you have left. Sprinkle with oregano and chilli flakes if you want that pizza shop vibe.
- Pop the tray into the oven. Bake for 8–10 minutes or until the cheese is bubbling and everything smells irresistible. If your edges look a bit too brown, don’t panic—it’s all part of the charm. This is when I always cave and sneak a cheeky bite right off the tray (burnt tongue every single time…will I ever learn?).
A Few Notes from My Own Messy Kitchen
- Don’t go heavy-handed with the sauce; naan isn’t as absorbent as pizza dough and things will slide around. Lesson learned after what I dubbed “Slip-and-Slide Pizza Night.”
- I once tried to skip pre-cooking the veggies. Nope, not worth it—the mushrooms got all watery and sad and everything was a bit limp.
- If you feel like the naan seems a little tough after baking, actually, I find it works better if I splash a *tiny* bit of water on the edges of the naan before popping in the oven.
Things I’ve Experimented With (And a Few Fails)
- I did roasted red peppers instead of mushrooms once. Surprisingly good.
- Olives. Yes, yes, a thousand times yes.
- Ricotta dolloped on before baking—next level. (Though once I overloaded it and the whole thing got soggy, whoops.)
- Once, on a whim, I used barbecue sauce in place of tomato. Um, let’s just say I wouldn’t recommend it; too much going on.
What You’ll Need—Or Not!
- Baking tray or sheet (but as I said earlier, a cast iron pan works in a pinch, or the grill if you’re really improvising)
- Frying pan for the veggies
- Sharp knife (or a butter knife and sheer determination—that’s been me on occasion)
Keeping (If You Can)
Theoretically this will keep in the fridge wrapped up for about a day or two—but honestly, in my house it never lasts more than a few hours. If, by some miracle, you have leftovers, reheat them in the oven to bring back that crispiness (microwave works too, but you’re looking at floppy naan).
How I Like to Serve It
I usually chuck a big scatter of fresh rocket (arugula) on top right before eating—gives it a bit of a peppery bite! Sometimes we do it with a quick cucumber salad on the side. My dad likes his with ketchup (I know…) and my brother dips his in hot sauce. Every family’s got their quirks.
My (Not So) Secret Pro Tips
- I once tried rushing the preheat step, and regretted it because the pizza ended up kind of limp and pale. Get that oven blazing hot, trust me.
- Let the naan sit for a minute before slicing, or you’ll have cheese everywhere except on your pizza.
- Use parchment paper for easy cleanup. Or don’t, and spend the next week chiselling baked cheese off your tray. Up to you!
FAQ: The Real Questions I Get Asked
- Can I make these vegan? Sure thing! Use your favourite vegan cheese (I’ve tried the Violife one and it’s pretty decent), and if naan isn’t vegan, try pita breads. If you want more vegan pizza inspo, Simple Vegan Blog has some good ideas.
- What mushrooms work best? All sorts, honestly. Button, chestnut, portobello—heck, I used shiitake once ’cause it was knocking around in the fridge. Just avoid the massive woody stems, unless you like chewing on tree bark (not recommended).
- Is store-bought naan fine? 100%. I actually prefer the frozen kind sometimes, it gets crispier. If you want to make your own, try this naan recipe from BBC Good Food…but only if you’ve got the time and patience.
- Can I freeze this? You CAN, but honestly, it’s best fresh. I’ll say, leftover slices are alright toasted up the next day. No promises after freezing though; bit sad and rubbery, if you ask me.
- What if I hate mushrooms/spinach? Swap them out for literally any other veg. I did a sweetcorn and jalapeno one for my niece and she declared it “pizza of the gods,” so there you go!
And hey, if you end up with random leftovers, pile ‘em onto naan and give this a whirl. It’s the kind of flexible, unpretentious meal I make on autopilot lately. Hope it brings you a bit of kitchen joy—or at the very least, a quick dinner sans fuss!
Ingredients
- 2 naan breads
- 1 cup sliced mushrooms
- 1 cup fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 1/4 cup pizza sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
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3Add sliced mushrooms to the skillet. Season with salt and black pepper, and cook for 4-5 minutes until tender. Stir in spinach leaves and cook until just wilted.
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4Place naan breads on the prepared baking sheet. Spread a layer of pizza sauce on each naan.
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5Top with sautéed mushrooms and spinach, then sprinkle evenly with shredded mozzarella cheese. Add red pepper flakes if desired.
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6Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly. Slice and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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