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
Scale
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.
