Grilled Naan Pizza

When you are in the mood for homemade pizza in the summer but don’t want to turn the oven on, grab some naan bread, which makes a perfectly acceptable vessel for your favorite pizza toppings. We experimented with three classic flavors: barbecue chicken, margarita, and pesto. Use whatever cheeses, veggies, meats, etc. you have in the fridge and pantry. For the Margherita pizza we used plain tomato sauce sprinkled with a little garlic powder. To prevent the toppings from being wet and runny, drain the mozzarella and tomato slices on paper towel.

1 package frozen naan, thawed (we used Indian Kitchen, which makes 3 servings)
Olive oil
Margherita:
Tomato or pizza sauce
Fresh mozzarella slices
Fresh basil leaves for garnish
BBQ Chicken:
BBQ sauce
Cooked, diced chicken
Red onion, sliced
Jalapeno, sliced
Pesto:
1 jar prepared pesto, or homemade pesto
Fresh mozzarella slices + fresh Parmesan cheese
Tomato slices or slivered sun-dried tomatoes
Fresh basil leaves for garnish

1. Heat a grill to medium, about 350F – 375F.
2. Lightly brush the bottoms of the naan with olive oil.
3. Coat the top of the naan slices with your choice of sauce and top with your choice of veggies, meats, cheeses, etc.
4. Place on the grill, cover, and cook for about 5-7 minutes until the cheese is melted and everything is heated through. Check after 5 minutes to make sure the bottoms are not burning. Serve immediately.