Cheeseburger Garlic Naan Pizzas (Print version)

Crispy garlic naan topped with seasoned beef, tangy pickles, and creamy homemade cheese sauce—a fun 30-minute twist on classic cheeseburger flavors.

# What You Need:

→ Beef Topping

01 - 9 oz ground beef, 80/20 blend
02 - 1 small yellow onion, finely chopped
03 - 1 clove garlic, minced
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon smoked paprika
07 - 1 teaspoon yellow mustard

→ Naan Bases

08 - 4 mini garlic naan breads, 5 inches each

→ Cheese Sauce

09 - 1/2 cup whole milk
10 - 1 tablespoon unsalted butter
11 - 1 tablespoon all-purpose flour
12 - 3 oz sharp cheddar cheese, grated
13 - 1.5 oz American cheese, chopped
14 - 1/4 teaspoon garlic powder
15 - Salt and pepper to taste

→ Topping and Garnish

16 - 1.5 oz dill pickles, thinly sliced
17 - 2 tablespoons ketchup, optional
18 - 1 tablespoon sesame seeds, optional
19 - 2 tablespoons finely chopped scallions or chives

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and arrange naan breads on the sheet.
02 - Heat a nonstick skillet over medium-high heat. Add ground beef and cook for 2 minutes, breaking it up with a spoon. Add chopped onion and cook until beef is browned and onions are softened, approximately 4-5 minutes. Drain excess fat if necessary.
03 - Add minced garlic, kosher salt, black pepper, smoked paprika, and yellow mustard to the skillet. Stir thoroughly and cook for 1 additional minute. Remove from heat.
04 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth, then cook until slightly thickened, approximately 2-3 minutes. Add grated cheddar and chopped American cheese along with garlic powder. Stir until melted and smooth. Season with salt and pepper to taste.
05 - Spread a thin layer of cheese sauce on each naan bread. Top with cooked beef mixture, additional cheese sauce, and sliced pickles.
06 - Bake in preheated oven for 8-10 minutes until naan edges are crisp and toppings are bubbling.
07 - Remove from oven. Drizzle with ketchup if desired and sprinkle with sesame seeds and scallions or chives. Slice and serve warm.

# Expert tips:

01 -
  • Ready in 30 minutes: No yeast, no dough rising, just a quick stovetop beef and a simple cheese sauce that comes together while your oven preheats.
  • Built for sharing: Four perfectly portioned mini pizzas mean everyone gets their own and hands reach for seconds without hesitation.
  • Totally customizable: Swap the toppings, adjust the spice level, or go vegetarian—the base is flexible enough to match whoever's eating.
02 -
  • Drain your beef properly: If there's excessive fat pooling in your skillet after browning, tip it carefully into a bowl—too much grease will make your finished pizza soggy and slide around.
  • Don't skip whisking the milk into your roux: Add it slowly and constantly stir, or you'll end up with lumpy sauce that looks curdled instead of creamy.
  • Timing is everything: Assemble everything before the oven comes to temperature so you're not hunting for ingredients while your naan gets cold.
03 -
  • Toast your naan lightly before assembling: A quick 2-minute bake at 220°C before topping helps dry out the surface so toppings don't sink in and make everything soggy.
  • Keep your cheese sauce warm but not hot: If it sits for more than 10 minutes, stir it occasionally and add a splash of warm milk if it starts to thicken too much.
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