Personal Naan Sausage-Mushroom Pizzas

Personal Naan Sausage-Mushroom Pizzas are a perfect, kid-friendly meal for busy weeknights. The veggies and homemade sauce and can be prepared in advance, and the sausage cooks right on the pizza. All you have to do is assemble and bake! 

Course Entree
Cuisine Italian
Keyword kid-friendly, personal pizza, pizza
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 4 pieces naan bread
  • 3/4 cup homemade pizza sauce (more if you like your pizza extra saucy; See Recipe Note #1)
  • 2 cups mozarella cheese shredded
  • 1/3 lb sweet Italian Sausage (uncooked; we use the loose kind that doesn't come in casings)
  • 3/4 cup cremini mushrooms (stemmed, thinly sliced, cut into bite-size pieces; see Recipe Note #2)


  • crushed red pepper flakes
  • grated Romano or Parmesan cheese
  • Italian spice blend (this should not be coarse at all, as you don't want to be chewing on the leaves)


  1. Set rack in the center of the oven (see Recipe Note #3). Preheat oven to 425º.

  2. For each piece of naan bread, apply 2–3 tbsp of sauce (depending on the size of your naan bread and how saucy you like your pizza), leaving about 1/2" all around the edge. Sprinkle on about 3 tbsp. mozzarella cheese. Scatter sausage pieces over the cheese (see Recipe Note #4). Add ~2 tbsp of mushroom pieces. Sprinkle with 1–2 tbsp of additional mozzarella.

  3. Bake pizzas for 10 minutes, or until the sausage has cooked through (see Recipe Note #5) and the cheese is golden and bubbly. Remove the pizzas to a cooling rack. Use a paper towel to gently mop any grease from the surface of the pizza. Let pizzas cool for 5 minutes.

  4. Serve with pepper flakes, grated Romano or Parmesan cheese, and a shaker of Italian spices (if you'd like). 

Recipe Notes

  1. Recipe for Easy Homemade Pizza Sauce (click link; or use your favorite jarred variety).
  2. Cremini mushrooms are also known as baby portobello mushrooms. If you can't find them, button mushrooms will also be just fine.
  3. I often put an empty baking sheet of a sheet of foil on the lower rack to catch any drips from the pizzas.
  4. The sausage pieces should be about 1/2 tsp-worth, loosely packed. (If you roll them into dense balls, they may not cook through properly.) 
  5. Slice into a couple of sausage pieces to ensure that they are completely cooked and there's no pink remaining.