Grilled Vegetable Naan Pizza with Chimichurri Recipe

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

1. 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.
2. 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.
3. Drizzle the vegetables with olive oil or spray with olive oil spray, then season generously with kosher salt and freshly ground black pepper.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Nutrition

Calories: 550kcal | Carbohydrates: 55g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 700mg | Fiber: 8g | Sugar: 10g