Cheeseburger Garlic Naan Pizzas (Printable)

Crispy garlic naan topped with savory beef, tangy pickles, and homemade cheese sauce for a fun handheld meal.

# What You'll Need:

→ Garlic Naan Pizzas

01 - 4 mini garlic naan breads

→ Beef Topping

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

→ Cheese Sauce

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

→ Toppings

14 - 8 to 10 dill pickle slices
15 - 1 small tomato, diced (optional)
16 - 2 tablespoons ketchup (optional)
17 - 1 tablespoon fresh chives or green onions, chopped (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 to 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 - In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cook, stirring constantly, until slightly thickened, approximately 2 to 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 beef mixture over each naan.
07 - Drizzle cheese sauce generously over the beef.
08 - Add pickle slices and diced tomato if desired on top of each pizza.
09 - Bake for 8 to 10 minutes, until naan is crisp and toppings are bubbling.
10 - Garnish with ketchup and chives or green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes like a cheeseburger but feels fancy enough for actual guests to be impressed.
  • Everything comes together in 30 minutes, so your weeknight panic melts away the moment they come out of the oven.
  • The crispy-chewy naan with creamy cheese and tangy pickles hits every craving at once.
02 -
  • Don't skip draining the beef fat—it pools at the bottom of the skillet and makes the topping greasy rather than savory.
  • Whisk the milk in slowly when making the cheese sauce or you'll end up with lumpy disaster instead of silky goodness.
  • These pizzas must go into an already-heated oven so the naan crisps instead of steaming and becoming soggy.
03 -
  • Keep the cheese sauce warm by setting the saucepan on a turned-off burner—reheated sauce can break or become grainy.
  • If your naan breads are large, cut them in half after cooking to serve as four individual pizzas instead of two generous ones.
  • A crisp lager or dill-forward pilsner actually does complement these perfectly because the beer's carbonation cuts through the richness while the dill echoes the pickles.
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