Grilled Naan Pizza Recipes

NAAN GRILLED PIZZA

Steps:

• Heat gas or charcoal grill. When grill is hot, cook naan bread over medium heat about 45 seconds on each side. Remove from heat.
• To assemble pizza, brush oil over one side of bread. Top with cheese and tomatoes. Season with salt and pepper.
• Return pizza to grill. Cover grill; cook 1 to 2 minutes or just until cheese is melted. With large metal spatula, remove pizza from grill. Sprinkle with basil.

GRILLED NAAN PIZZA

Steps:

• Preheat your grill to about 375 - 400F (see notes).
• Assemble the pizzas by topping each naan bread with half the toppings, and carefully place on the grill.
• Cover the grill, and cook for about 10 minutes at about 375-400 F, or until the cheese melts and the naan bread is crispy - check on the pizza to make sure the bottom does not burn if you have direct fire touching the naan. Remove from the grill and garnish with the remaining fresh herbs. Serve immediately.

GRILLED PROSCIUTTO AND PEACH FLATBREAD PIZZA

Steps:

• Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
• Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

CEDAR GRILLED MEDITERRANEAN NAAN PIZZA

Steps:

• 1. Float Cedar Grilling board in pan of water for 1 to 2 hours, so not fully submerge. After soak time, remove from water and place on counter.
• 2. Heat grill to 325 to 350F.
• 3. Place 1 Naan flat breads on each Grilling Board (dry side).
• 4. One each Naan, spread 2 tablespoons Pesto or Pizza sauce.
• 5. Top each Naan with 1/2 cup mozzarella.
• 6. On each Naan, lay 1/3 cup of thinly sliced zucchini, also add Onion (to your taste) and place amount of olives you desire.
• 7. Add one-quarter of the salami to each Naan.
• 8. Top each Naan with sprinkling of grated Romano cheese.
• 9. Carefully place Grilling Boards on the Grill, off center and with indirect heat.
• 10. Grill, covered, over medium-low heat until mozzarella has melted and vegetables are tender.
• This is about 8 to 12 minutes, check on progress at 8 minutes into cooking to see if it needs more time.
• 11. Once Naan is done and cheese is slightly browned, top with fresh basil leaves as desired.
• 12. Carefully remove Grilling Boards from Grill, as they will be hot, and let Naan rest for 2 to 3 minutes before cutting and serving.
• 13. Use Grilling Board as serving tray, plate and serve!