Mushroom Naan Pizzas with Creamy Thyme Sauce

mushroom and naan pizzas with arugula on top

What are you waiting for?

I love a dinner that you can prepare most of the things in advance. Especially when it involves pizza…

These naan bread pizzas are one of my favourites. I’ve been making them weekly, and the flavour combo is definitely a hit.

These pizzas have a creamy white sauce base, made with a béchamel and a sprinkling of thyme for a bright herby flavour. Topped with caramelized onions (because YUM) and sautéed mushrooms, they are a crowd-pleaser every time.

Don’t be intimidated by the creamy béchamel sauce -it is SO easy to make. Simply heat butter in a saucepan, whisk in flour once the butter has melted, and then once the flour is moistened by the butter, slowly whisk in the milk (I do about 1/8 – 1/4 cup at a time, and whisk between each addition to make a smooth sauce. Then you just season ad you are ready to go! It comes together in 5 minutes, and everyone will think you slaved away for hours.

I like to make the caramelized onions, mushrooms, and white sauce in advance, and store in the fridge until I’m ready to pop the pizzas in the oven. They take no time at all to assemble, and you’ll LOVE the flavour.

Mushroom Naan Pizzas with Creamy Thyme Sauce

Print Recipe
Serves: 4 pizzas Cooking Time: 15 minutes


  • Base:
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1/2 - 3/4 cups milk
  • 2-3 teaspoons minced lemon thyme (or regular thyme)
  • salt and pepper to taste (about a pinch)

  • Toppings:
  • 2-4 teaspoons oil, divided
  • 2 containers (227g) cremini mushrooms, sliced
  • 3-4 medium-sized yellow or white onions, sliced thinly
  • salt to taste
  • 1/2-3/4 cup grated mozzarella cheese
  • 1 cup baby arugula

  • Assembly:
  • 4 naan (about 8 inch round)



Creamy Thyme Sauce: heat butter in a saucepan over medium heat. Once melted, add the flour, and stir until coated with butter and no dry bits remain. Slowly add the milk, 2-4 tablespoons at time, and whisk vigorously between each addition to make sure you have a smooth sauce. Add the thyme, and season to taste with salt and pepper. Set aside.


Mushrooms: Cook mushrooms with half of the oil in a large frying pan over medium-high heat, until they are lightly browned, and any water they have given off has evaporated. Season lightly with salt. Set aside.


Caramelized Onions: In the same frying pan, add the remaining oil, and cook the onions over medium-low heat, stirring often (IMPORTANT - this helps to cook the onions slowly and develop the caramelization). This will take about 15-20 minutes. Once the onions are golden and translucent, with a sweet flavour, sprinkle with a pinch of salt and set aside.


Once all your toppings are prepared, preheat oven to 425 degrees F and place rack in the bottom 1/3 of your oven.


Place naans on a baking sheet. Spread about 2 tablespoons of the thyme sauce evenly on each naan. Top with caramelized onions, mushrooms, and add a light sprinkle of mozzarella over top.


Bake in the oven for 10 - 20 minutes or until the cheese has melted, and the naans are slightly crispy and golden. Remove and cut into wedges. Top with arugula to serve.


This makes 4 pizzas which is enough for 4 people for a main, or 8 people as appetizers in my experience!

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