Friday, August 2, 2013

Grilled Naan Pizza

Happy Friday!  Chris and I are so ready for a little R&R this weekend after a semi hectic week getting back to work after vacation and helping my brother move out of his apartment.  He'll be staying with us while he is in between places so some of my upcoming recipes may be with the help of a sous chef!

While on vacation we decided to spilt dinner duties with Chris' grandparents.  Since we had more time on our hands it made it nice for trying some new recipes!  This recipe for Grilled Naan Pizza was a hit! Best of all, it was easy and quick!

Grilled Naan Pizza
(we made six pizzas for four people, three were caprese, three were pear, mixed greens and brie, we had about one pizza leftover for lunch)
- 6 loaves of naan (we just bought it from Kroger, if you have a good homemade recipe go for it!)
- olive oil
- toppings: we used grape tomatoes, bocconcini mozzarella (the smaller cherry size), fresh basil, pears, brie, spring mix and balsamic vinegar but you can pick any combinations you want!

- Prep veggies or fruits and cheeses that you are using for toppings.  For the caprese pizzas we sliced the grape tomatoes in half, same thing with the mozzarella then we let them sit in a mix of 1/3 c. olive oil, 2 to 3 Tbsp. white wine vinegar, 1 tsp. oregano, 1 tsp. salt, 1 tsp. pepper, 1 tsp. dried basil.
- Heat grill to medium heat.
- Brush both sides of naan lightly with olive oil.
- When grill is ready, place naan on grill for 1 minute or until there are some grill marks.
- Flip it over and place toppings on top, let cook for 5 minutes until cheese is just melted or until the underside is cooked to your preference.
- Drizzle with balsamic, slice and serve.

Mixed green, pear and brie with balsamic drizzle

Caprese with balsamic drizzle

Things to keep in mind:
- Have all your toppings ready to go before grilling, the naan cooks up pretty fast so you have to work quickly.
- Brie (and softer cheeses) melt pretty quickly so try adding it halfway through the cooking time so it won't run everywhere.
- Fresh basil wilts and dries quickly so adding halfway in makes it a little more visually appealing.
- The cheese doesn't have to be fully melted before removing the pizza from the grill, if its cooked on the underside take it off and let the cheese melt with the residual heat.

Obviously you can get really creative with it and switch up your toppings based on what's in season.  We went with caprese with balsamic drizzle and the pear, mixed greens and brie with balsamic drizzle to keep things light and have some contrasting flavors.  These were really easy and very yummy.  Some of them got a little more crispy than I care for but that could be avoided next time.  Chris manned the grill while I prepped so it was a team effort!  His grandparents were big fans of both types of pizzas and so were we!

This weekend our summer slows down without any travel plans!  But as I've blogged about before "free weekends" tend to be fleeting concepts if I have anything to do with it!  Stay tuned for Puffins and Maple Pecan Twists!


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