Description
Delicious grilled vegetable naan pizzas topped with fresh mozzarella and a vibrant homemade chimichurri sauce. Perfect for a flavorful and healthy meal that combines smoky grilled veggies with soft naan bread and a zesty herb sauce.
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 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 the Grill: Preheat the grill to the highest setting and let it heat for at least 10 minutes to ensure it is ready for grilling the vegetables.
- Prepare Vegetables: Divide the chopped vegetables between two grill pans or foil-lined trays sprayed with olive oil. Group vegetables by cooking time, combining asparagus spears and mushrooms in one pan, and bell peppers, onions, broccoli, and cauliflower in another.
- Season Vegetables: Drizzle olive oil evenly over the vegetables and sprinkle with kosher salt and pepper to taste.
- Grill Vegetables: Place the grill pans or foil directly on the grill. Close the lid and grill for 6 to 8 minutes, tossing occasionally. Keep grilling the peppers, onions, broccoli, and cauliflower for an additional 5 to 10 minutes until well charred and tender.
- Prepare Naan: Brush the naan bread all over with olive oil. Top each piece with grilled vegetables and torn fresh mozzarella cheese.
- Grill Naan Pizzas: Lower the grill heat to medium-low to avoid burning the naan. Place the topped naan directly on the grill. Close the lid and cook until the cheese is melted, turning the naan occasionally for even cooking.
- Make Chimichurri Sauce: In a food processor, pulse cilantro, parsley, oregano, and garlic until finely chopped but still textured. Add red wine vinegar and pulse once more. Slowly stream in olive oil while processing until just combined. Stir in salt, pepper, and crushed red pepper flakes. Adjust seasoning as needed.
- Serve: Remove grilled naan pizzas from the grill. Drizzle generously with chimichurri sauce and serve immediately for a fresh, vibrant finish.
Notes
- You can substitute fresh mozzarella with shredded mozzarella if preferred.
- If you don’t have a grill pan, sturdy foil sprayed with olive oil works well for grilling vegetables.
- Adjust the amount of red pepper flakes in chimichurri to control the spice level.
- For a gluten-free version, substitute naan with gluten-free flatbread.
- Leftover chimichurri can be stored in the refrigerator for up to 3 days and used as a marinade or dressing.
