Cheeseburger Garlic Naan Pizzas (Print Version)

Mini naan breads loaded with seasoned beef, tangy pickles, and creamy cheddar sauce

# Components:

→ Garlic Naan Pizzas

01 - 4 mini garlic naan breads

→ Beef Topping

02 - 9 oz ground beef
03 - 1 small onion, finely diced
04 - 1 tsp Worcestershire sauce
05 - 1 tsp yellow mustard
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper

→ Cheese Sauce

08 - 2/3 cup whole milk
09 - 1 tbsp unsalted butter
10 - 1 tbsp all-purpose flour
11 - 3.5 oz cheddar cheese, shredded
12 - 1/4 tsp garlic powder
13 - Pinch of salt

→ Toppings

14 - 8-10 dill pickle slices
15 - 1 small tomato, diced (optional)
16 - 2 tbsp ketchup (optional)
17 - 1 tbsp chopped fresh chives or green onions (optional)

# Directions:

01 - Preheat oven to 425°F.
02 - In a skillet over medium-high heat, cook ground beef and diced onion, breaking up the meat until browned and cooked through, approximately 5-6 minutes. Drain excess fat.
03 - Stir in Worcestershire sauce, yellow mustard, salt, and black pepper. Cook for 1 minute more, then 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 and cook, stirring, until slightly thickened, approximately 2-3 minutes.
05 - Add shredded cheddar, garlic powder, and a pinch of salt. Stir until smooth and melted, then remove from heat.
06 - Place garlic naan breads on a baking sheet. Evenly distribute the beef mixture over each naan.
07 - Drizzle cheese sauce generously over the beef.
08 - Add pickle slices and diced tomato (if using) on top.
09 - Bake for 8-10 minutes, until naan is crisp and toppings are bubbling.
10 - Garnish with ketchup and chives or green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • You get that cheeseburger satisfaction in about thirty minutes flat, no grill required.
  • The naan gets crispy on the edges while staying soft inside, which honestly beats a regular bun.
  • It's the kind of dish that looks fancier than it actually is, perfect for impressing people without breaking a sweat.
02 -
  • Don't skip draining the beef fat because it changes the texture from luxurious to greasy, and nobody wants that.
  • Whisk your milk into the roux slowly because rushing it means lumpy sauce, which nobody celebrates.
  • Remove the cheese sauce from heat before adding cheese because the residual heat melts it perfectly without you risking a broken or grainy result.
03 -
  • Make your cheese sauce first and keep it warm in the pan so it stays smooth and pourable when you need it.
  • If you have access to fresh naan from a bakery counter, those blow the shelf-stable ones out of the water for texture and flavor.
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