Grilled Vegetable Naan Pizzas
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 pizzas
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Course
Main Course
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Cuisine
American
Grilled Vegetable Naan Pizzas
Description
This recipe begins with grilling chopped bell peppers, red onions, asparagus spears, sliced mushrooms, broccoli florets, and cauliflower florets on a hot grill. Vegetables with similar cooking times are grouped to ensure even char and doneness. A light coating of olive oil and seasoning with kosher salt and black pepper precedes grilling for enhanced flavors.
After achieving a good char and tenderness on the vegetables, naan bread is brushed with olive oil and topped with the grilled vegetables and torn pieces of fresh mozzarella. The pizzas are then briefly reheated on the grill to melt the cheese slightly. The chimichurri sauce, combining fresh cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, and spices, finishes the dish with herbaceous brightness and a subtle kick from red pepper flakes.
This combination delivers a textural contrast between the soft naan crust, tender grilled vegetables, and creamy mozzarella. The chimichurri sauce adds a lively, fresh flavor that complements the smoky vegetables. These naan pizzas can function as a casual meal or appetizer showcasing seasonal produce grilled for depth.
Ingredients
pizzas
- 2 bell peppers chopped
- 1 red onion chopped
- 10 asparagus spears
- 1 cup mushroom sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- olive oil for drizzling
- salt kosher salt
- black pepper kosher salt
- 4 pieces Naan
- 8 ounces mozzarella cheese torn into pieces, fresh
chimichurri
- 1 cup cilantro fresh
- 2/3 cup parsley fresh
- 1/4 cup oregano fresh
- 2 garlic minced, cloves
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
Instructions
- Preheat the grill to the highest setting. Let it heat for at least 10 minutes.
- Divide the vegetables between two grill pans. If you don’t have grill pans, you can also use foil sprayed with olive oil spray. I like to combine the vegetables that have similar cooking times. So I combine thin asparagus spears and sliced mushrooms, then another pan with peppers and onions and broccoli.
- Drizzle the veggies all over with olive oil or spray with olive oil spray. Sprinkle all over with salt and pepper.
- Place the grill pans (or foil) directly on the grill. Close the lid and grill for 6 to 8 minutes, tossing a few times during the cook time. The asparagus and mushrooms will cook quickly and the peppers, onions, broccoli, etc will take longer. They may need another 5 to 10 minutes - you can cook them as long as you’d like. I like mine very charred and done!
- Brush the naan all over with olive oil. Top with a mixture of the grill vegetables and the torn mozzarella cheese. I lower the grill heat to medium-low so the naan doesn’t burn. Place the naan directly on the grill and close the lid. Cook until the cheese is melty, turning the bread a few times if needed.
- Remove the naan from the grill and drizzle all over with the chimichurri. Use as much as you’d like! Serve immediately.
- chimichurri
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.
User Reviews
Overall Rating
5
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