Grilled Naan Margherita Pizza

A fresh 20 minute meal! This makes two personal size pizzas, but honestly, depending on appetites it could serve three.

Prep Time 10

Cook Time 10

Total Time 20

Servings 2 individual servings

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
½ teaspoon fennel seeds, roughly chopped
¼ teaspoon red pepper flakes, (or less or more depending on how much heat you like)
6 ounces fresh mozzarella packed in water, diced
⅓ 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!