Description
These Grilled Vegetable Naan Pizzas feature a vibrant mix of charred assorted vegetables topped with fresh mozzarella and drizzled with a zesty chimichurri sauce, making a delightful and colorful meal perfect for a summer grill.
Ingredients
Scale
Vegetables and Pizza
- 2 bell peppers, chopped
- 1 red onion, chopped
- 10 asparagus spears
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup cauliflower florets
- Olive oil, for drizzling
- Kosher salt and pepper
- 4 pieces naan
- 8 ounces fresh mozzarella cheese, torn into pieces
Chimichurri Sauce
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat grill: Preheat the grill to the highest setting and allow it to heat for at least 10 minutes to get it very hot.
- Prepare vegetables for grilling: Divide the chopped vegetables between two grill pans or foil-lined trays sprayed with olive oil. Group vegetables by similar cooking times, such as asparagus and mushrooms in one pan and peppers, onions, broccoli, and cauliflower in another.
- Season vegetables: Drizzle the olive oil or spray olive oil generously over the vegetables, then season with kosher salt and pepper evenly.
- Grill vegetables: Place the grill pans or foil directly on the grill, close the lid, and cook for 6 to 8 minutes. Toss the vegetables a few times during cooking. The quicker-cooking asparagus and mushrooms will be done sooner, but keep grilling the peppers, onions, broccoli, and cauliflower for an additional 5 to 10 minutes until charred and cooked to your liking.
- Prepare naan and assemble pizzas: Brush the naan pieces all over with olive oil. Spread a mixture of the grilled vegetables evenly over each naan, then top with torn pieces of fresh mozzarella cheese.
- Grill naan pizzas: Lower the grill heat to medium-low to prevent burning. Place the assembled naan pizzas directly on the grill and close the lid. Grill until the cheese melts, turning the naan a few times if needed for even cooking.
- Make chimichurri sauce: In a food processor, combine cilantro, parsley, oregano, and minced garlic. Pulse until small pieces remain. Add red wine vinegar and pulse once more. With the processor running, slowly stream in olive oil until just combined. Stir in salt, pepper, and crushed red pepper flakes. Taste and adjust seasoning if necessary.
- Finish and serve: Remove the grilled naan pizzas from the grill and generously drizzle with chimichurri sauce. Serve immediately for best flavor and texture.
Notes
- You can substitute fresh mozzarella with shredded mozzarella if preferred.
- If you don’t have grill pans or foil, use a grill basket to keep smaller vegetables from falling through the grates.
- Adjust the amount of crushed red pepper flakes in the chimichurri to control the spice level.
- For a vegan option, replace mozzarella with a plant-based cheese alternative and omit the cheese or use a vegan cheese substitute.
- Leftover chimichurri can be stored in the refrigerator for up to one week and used as a marinade or sauce for other dishes.
- If you don’t have a grill, you can roast the vegetables at 425 degrees Fahrenheit for about 20 minutes, stirring halfway through, and finish the naan pizzas under a broiler until cheese melts.
