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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
  • 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


  1. Preheat grill to 425 degrees. Prepare garlic, fennel, cheese and basil

  2. 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

  3. 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

  4. 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.

  5. 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!