- Bake: Transfer the baking sheet to the oven and bake for 8–10 minutes. The cheese should soften and melt, developing slight bubbling, while the naan edges turn lightly golden and crisp. Watch closely during the final minute to avoid overbrowning.
- Finish and serve: Remove the flatbread from the oven and immediately garnish with fresh basil leaves. The residual warmth releases the basil’s aroma, enhancing the classic Margherita character. Slice and serve hot for the best texture and flavor.
Notes
For an even crispier base, preheat the baking sheet in the oven before adding the naan. To adjust richness, use more or fewer mozzarella pieces while keeping the balance of tomato and herbs consistent.
