If you haven’t tried a **Grilled Vegetable Naan Pizza with Chimichurri Recipe** yet, you’re in for a real treat. It’s my go-to for when I want something vibrant, fresh, and a little unexpected that still feels like pizza night—without the dough drama. Imagine smoky, charred veggies piled on pillowy naan, topped with melty mozzarella and then finished with a zingy homemade chimichurri sauce. Trust me, this recipe will quickly become a favorite you’ll want to make again and again!
Why You’ll Love This Recipe
- Bursting with Fresh Flavors: The grilled veggies combined with zesty chimichurri add layers of taste you don’t get with your average pizza.
- Quick & Easy Prep: Using naan makes it so effortless to whip this up on the grill or stovetop.
- Customizable and Vibrant: You can swap veggies to what’s seasonal or find in your fridge, making it your own.
- Perfect for Sharing: Whether it’s a casual dinner or weekend hangout, this pizza impresses without fuss.
Ingredients & Why They Work
When you combine hearty grilled vegetables with fresh herbs and gooey mozzarella over soft naan, the ingredients harmonize beautifully. Each component plays a role, and picking fresh, quality produce here really makes a difference.
- Bell peppers: Their natural sweetness deepens when grilled, balancing the herbaceous chimichurri perfectly.
- Red onion: Adds a mild sharpness that mellows when charred, giving depth to each bite.
- Asparagus spears: Tender yet crunchy, they grill quickly and bring unique texture.
- Sliced mushrooms: Absorb smoky flavors and provide earthiness.
- Broccoli florets: Hold up under heat and add pleasant crunch.
- Cauliflower florets: Offer nuttiness that complements the veggies and cheese.
- Olive oil: Helps everything char without sticking, and adds fruity richness.
- Kosher salt and pepper: Essential seasonings that bring out the best in every ingredient.
- Naan bread: Soft and slightly chewy, it serves as the perfect crispy yet pillowy pizza base.
- Fresh mozzarella cheese: Melts beautifully, giving that classic pizza cheesiness.
- Fresh cilantro, parsley, oregano: These herbs pack a punch in the chimichurri sauce with bright, garden-fresh notes.
- Garlic: Adds a sharp warmth to the sauce.
- Red wine vinegar: Brings acidity that balances the richness of the olive oil and cheese.
- Crushed red pepper flakes: For a hint of spice that livens everything up.
Note:
Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of the things I adore about this Grilled Vegetable Naan Pizza with Chimichurri Recipe is how simple it is to dress it up or down. Feel free to swap veggies, add proteins, or swap the cheese to fit your cravings or dietary needs. This recipe really welcomes your creativity.
- Variation: I’ve tried this with grilled chicken strips when I want a heartier meal, and it’s incredible—the chimichurri still steals the show!
- Seasonal swaps: In fall, roasted butternut squash and brussels sprouts can replace the veggies for a cozy twist.
- Dietary tweaks: Use vegan cheese and gluten-free naan if you’re catering to specific diets—still delicious and fresh.
Step-by-Step: How I Make Grilled Vegetable Naan Pizza with Chimichurri Recipe
Step 1: Preheat and prep your grill for perfection
First things first—preheat your grill to the highest temperature and give it about 10 minutes to get good and hot. This ensures you get those amazing grill marks and perfect char on your veggies without them steaming. A hot grill is key here; trust me, I’ve learned patience here makes all the difference.
Step 2: Group your veggies wisely for even grilling
I like to separate the vegetables based on cooking time, so nothing gets overcooked or underdone. For example, toss thin asparagus and sliced mushrooms together because they grill quickly, while bell peppers, onions, broccoli, and cauliflower take a little longer. Place these veggies in grill pans or on foil sprayed with olive oil spray—either works if you don’t have grill pans.
Step 3: Oil, season, and grill those beauties!
Drizzle everything generously with olive oil and sprinkle kosher salt and black pepper all over. Toss to coat your veggies well—that olive oil helps with the char and keeps them juicy. Toss the grill pans or foil packs over the grill; close the lid and let them sizzle for 6 to 8 minutes, tossing occasionally. The quicker cooking veggies might be ready sooner, so feel free to take those off first. I personally like mine with some good char—it adds so much flavor!
Step 4: Prepare naan and build your pizzas
While those veggies are grilling, brush your pieces of naan with olive oil on both sides. Once your veggies are done, lower the grill heat to medium-low, so your naan doesn’t burn. Place the naan directly on the grill, then top with a generous scatter of grilled veggies and torn mozzarella pieces.
Step 5: Melt mozzarella and finish with chimichurri
Close the lid and let the cheese melt—usually just a few minutes. You might want to turn the naan a bit to avoid burning. When the cheese’s all melty and gooey, remove the pizzas and drizzle them liberally with that vibrant chimichurri sauce. It’s the finishing touch that turns these pizzas from delicious to unforgettable.
Step 6: Whip up your fresh chimichurri
In a food processor, pulse cilantro, parsley, oregano, and garlic until they’re finely chopped but still have some texture. Add red wine vinegar and pulse once more. While the machine runs, slowly stream in olive oil and blend until just combined. Finally, stir in salt, pepper, and red pepper flakes, tasting and adjusting as you go. This sauce will keep if you want to make it ahead, but fresh is best!
Pro Tips for Making Grilled Vegetable Naan Pizza with Chimichurri Recipe
- Don’t Rush the Grill’s Heat: I once tried grilling with a lukewarm grill and ended up with soggy veggies—high heat is a game-changer.
- Separate Veggies by Cooking Time: This avoids undercooked or burnt pieces and lets everything come out perfectly tender and charred.
- Use Fresh Herbs for Chimichurri: Fresh cilantro and parsley really make the sauce sing — dried just doesn’t compare.
- Watch the Naan Closely: Naan burns quickly on a grill, so keep an eye and turn often to avoid blackened crusts.
How to Serve Grilled Vegetable Naan Pizza with Chimichurri Recipe
Garnishes
I love topping the finished pizza with a sprinkle of flaky sea salt and an extra drizzle of olive oil for richness. Sometimes a handful of fresh arugula or microgreens adds a lovely peppery bite and a burst of color. If you like a little zing, a squeeze of fresh lemon juice right before serving makes the chimichurri pop.
Side Dishes
A simple green salad tossed in lemon vinaigrette pairs beautifully with this pizza. You can’t go wrong with grilled corn on the cob or some roasted sweet potato wedges to round out the meal. For something really comforting, serve alongside a creamy tomato bisque—I promise it’s magic together!
Creative Ways to Present
For special occasions, I like to slice the naan pizza into neat little squares and serve as colorful appetizer bites at a party. Or, lay out a DIY pizza bar with bowls of grilled veggies, cheeses, and chimichurri so guests can build their own. This always sparks fun conversations and makes for a relaxed vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Vegetable Naan Pizza with Chimichurri Recipe stores quite well in an airtight container in the fridge for up to 2 days. Keep the chimichurri separate if possible, as drizzling it fresh at serving keeps that bright flavor from dulling.
Freezing
While naan pizzas don’t freeze as well as traditional dough pizzas (because the naan can get a little soggy), I’ve frozen grilled veggies separately to use in future meals. Homemade chimichurri freezes beautifully in ice cube trays for quick portions later.
Reheating
To reheat, I pop leftover pizza in a hot oven (about 375°F) on a baking sheet for 8–10 minutes. This crisps the naan and warms the cheese nicely. Afterward, drizzle fresh chimichurri on top to revive those zesty notes!
FAQs
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Can I make Grilled Vegetable Naan Pizza with Chimichurri Recipe indoors?
Absolutely! You can roast or sauté the vegetables in your oven or on the stovetop, then melt the cheese on naan under a broiler or in a skillet. Finish with the chimichurri as usual for that fresh punch of flavor.
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What can I substitute for fresh mozzarella?
If fresh mozzarella isn’t available, shredded mozzarella works, or try a mild melting cheese like provolone or fontina for a similar texture and melt.
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Is the chimichurri sauce spicy?
The chimichurri has a gentle kick from red pepper flakes but isn’t overwhelmingly spicy. You can adjust the amount to suit your heat preference—just omit or reduce the flakes for milder taste.
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Can I use store-bought chimichurri?
You can, but homemade chimichurri is so easy and fresh that it really elevates this dish. If you use store-bought, look for a high-quality, fresh version without preservatives for best results.
Final Thoughts
This Grilled Vegetable Naan Pizza with Chimichurri Recipe is one of those meals that feels special but actually comes together with ease. I love how grilling brings out the natural sweetness and smokiness of the veggies, while the chimichurri wakes up every bite. If you want a fresh twist on pizza night that’s colorful, healthy, and packed with flavor, give this recipe a shot—you’ll be so glad you did!
Print
Grilled Vegetable Naan Pizza with Chimichurri Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Grilled Vegetable Naan Pizzas recipe combines charred, smoky grilled vegetables with fresh mozzarella and zesty chimichurri sauce on warm naan bread. Perfect for a flavorful vegetarian meal that’s quick to prepare and satisfying.
Ingredients
Pizzas
- 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, to taste
- 4 pieces naan
- 8 ounces fresh mozzarella cheese, torn into pieces
Chimichurri
- 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 the Grill: Preheat the grill to the highest setting and let it heat for at least 10 minutes to ensure a hot surface for grilling vegetables and naan.
- Prepare the Vegetables: Divide the vegetables into two grill pans or onto olive oil sprayed foil; group asparagus and mushrooms together, and peppers, onions, broccoli, and cauliflower in another pan for even cooking times.
- Season the Vegetables: Drizzle the vegetables with olive oil or spray with olive oil spray, then season generously with kosher salt and freshly ground black pepper.
- Grill the Vegetables: Place the grill pans or foil directly on the grill, close the lid and cook for 6 to 8 minutes, tossing occasionally. Continue grilling the longer-cooking vegetables for an additional 5 to 10 minutes until charred and tender to your liking.
- Prepare the Naan Pizzas: Brush each naan piece all over with olive oil; evenly top with the grilled vegetables and torn fresh mozzarella. Lower the grill heat to medium-low to prevent burning.
- Grill the Naan Pizzas: Place the prepared naan pizzas directly on the grill, close the lid, and cook until the cheese is melted and the naan is warm, turning occasionally for even cooking.
- Make the Chimichurri Sauce: In a food processor, pulse cilantro, parsley, oregano, and garlic until finely chopped but still textured. Add red wine vinegar and pulse again. While the processor runs, slowly stream in olive oil until just combined. Stir in salt, pepper, and crushed red pepper flakes, adjusting seasoning to taste.
- Serve: Remove the grilled naan pizzas from the grill, drizzle generously with chimichurri sauce, and serve immediately for best flavor and texture.
Notes
- Use grill pans or foil to prevent smaller vegetables from falling through the grill grates.
- Adjust the chimichurri seasoning by adding more red pepper flakes for extra heat or more vinegar for tanginess.
- For a dairy-free option, substitute fresh mozzarella with vegan cheese or omit cheese completely.
- Grill the vegetables until nicely charred for enhanced smoky flavor.
- If you don’t have a food processor, finely chop herbs and garlic by hand and mix with the other chimichurri ingredients.
- Keep the grill at medium-low when melting cheese on naan to avoid burning the bread.
