If you’re looking for an easy, delicious, 20 minute summer meal, I’ve got it, the Grilled Naan Margherita Pizza! It’s a cinch to make, easy on the budget and makes great use of the summer tomato bounty.
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The Easy Grilled Naan Margherita Pizza:
When I say easy, I mean really easy. This flavor packed pizza is made in under 20 minutes. Simply place store bought naan on the grill, top with basil and mozzarella, then spoon on charred cherry tomatoes tossed with basil, fennel seeds, and garlic. About 8 minutes later you have a fresh, beautiful lunch or dinner. Really, it’s a snap!
The Beauty of Naan….hint: It’s so darn Easy!
I love to use store bought naan for grilled pizzas. It’s so convenient, and in my experience people are just plain hesitant to work with pizza dough. (Although I have plenty of pizza recipes using fresh dough too!) Naan is inexpensive, easily found in grocery stores and when placed on the grill the bottom gets nice and crispy, making the perfect base for all that melted cheese and herby tomato goodness.
Love Easy Pizza and Need More Recipes?
Try my Roasted Butternut Squash or Corn and Ricotta Grilled Naan Pizza.
The Recipe: Grilled Naan Margherita Pizza
What you need: You will need a good knife and pre-made naan found at the grocery store.
A fresh 20 minute meal! This makes two personal size pizzas, but honestly, depending on appetites it could serve three.
- 2 tablespoons good quality extra virgin olive oil
- 10 ounces red cherry tomatoes, stems removed
- sea salt and freshly ground black pepper to taste
- 2 small cloves garlic, peeled and minced or grated
- 1/2 teaspoon fennel seeds, roughly chopped
- 1/4 teaspoon red pepper flakes, (or less or more depending on how much heat you like)
- 6 ounces fresh mozzarella packed in water, diced
- 1/3 cup fresh basil, chopped
- 2 pieces naan bread
Preheat grill to 425 degrees. Prepare garlic, fennel, cheese and basil
Heat a medium size pan on high heat for two minutes. Pour 1 tablespoon olive oil into pan. Carefully add tomatoes to pan (be careful it's going to splatter). Cook tomatoes for 5-6 minutes using a spatula to move them around as they begin to blacken and char. Season to taste with sea salt and pepper. Turn off heat. Use a fork to smash tomatoes, leaving big chunks of tomato while releasing liquid. Use a slotted spoon to scoop tomatoes into a bowl, leaving most of the liquid behind in the pan. Add prepared garlic, fennel seeds and red pepper flakes to bowl of tomatoes and toss. Set aside
Brush naan bread with 1 tablespoon olive oil. Place diced cheese and chopped basil in a bowl and toss. Place naan on grill, top with cheese and basil mixture
Spoon tomatoes onto naan in between the cheese. Close grill lid and cook for 6-8 minutes until naan is crispy on the bottom and cheese is melted.
Remove from grill, allow to cool for a minute. Garnish with more basil and season with more sea salt and pepper if desired. Slice and eat!
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