Grilled Caprese Naan Pizza

Grilled Caprese Naan Pizza When we were in Atlanta last week, we ate lunch at a restaurant a few blocks from our hotel called Naan Stop. I got a naanwich filled with chola (no, not that kind of chola) and a sweet apple-tamarind curry, which was messy, but delicious. Why are there not more naan restaurants?! There really should be.

I’m kind of convinced that naan is the new pita. You can use them both in the same ways–tear them into pieces and use them for dipping, make sandwiches with them, and use them instead of a traditional pizza crust. But what makes naan better than pitas is that now you can buy tasty naan in your local grocery store. While you can buy pitas too, so often they’re dry and tasteless. I am not a big fan of store-bought pitas, but I’m pretty crazy about naan.

Grape Tomatoes Grilled Caprese Naan Pizza
I’ve used naan as a pizza crust before, but the difference in this naan pizza recipe is that this time, I grilled it first. You can do this on an outdoor grill if you have one, but I just used a cast iron grill pan–much easier! Grill both sides of the naan until it’s warmed and has nice grill marks on it, then top it with grape tomatoes, mozzarella, basil, and drizzle the whole thing with a balsamic reduction.

This is the kind of meal I could eat all summer long. It’s not fussy, it’s simple to make, and it tastes delicious. Even if you like your caprese without tomatoes. (Yeah, that would be me.)

This post was originally published on June 10, 2013

Grilled Caprese Naan Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 servings

Grilled Caprese Naan Pizza

An easy summer pizza made with a grilled naan crust, fresh mozzarella, and grape tomatoes. Although I used a grill pan, you can also grill your naan on an outdoor grill.

Ingredients

  • 1/4 c. balsamic vinegar
  • 2 naan
  • Olive oil mister or cooking spray
  • A handful or two of cherry or grape tomatoes, halved (use heirloom if you can!)
  • A handful or two of small fresh mozzarella balls (ciliegine)
  • 1/4 c. fresh basil ribbons
  • Salt + pepper to taste

Instructions

  1. Heat balsamic vinegar in a small saucepan over medium heat. Simmer until syrupy and reduced to about a tablespoon, 8-10 minutes.
  2. Heat a grill pan over medium-high heat. Spray both sides of one naan with olive oil and place it in the pan, pressing down on the top of it with a spatula to sear. Cook on each side until just beginning to char, about 2-3 minutes. Repeat with second naan.
  3. Top each naan with tomatoes, cheese, and basil. Season with salt and pepper and drizzle with balsamic reduction. Cut into wedges and serve.

Notes

If you can't find ciliegine at your grocery store, you can buy a bigger size and uses slices of it on the pizza instead.

http://ohmyveggies.com/recipe-grilled-caprese-naan-pizza/

Kiersten

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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Comments

  1. says

    My Mr is constantly urging me to open a naan restaurant with my creations. If I didn’t want to give up a personal life to spend all of my time at a restaurant, I would. I love how versatile that little flatbread is. Have you tried making your own? I haven’t ventured into that territory yet.

  2. Caitlin says

    I live here in Atlanta and have been meaning to try Naan Stop and yet always forget when trying to figure out where to grab food!
    This pizza looks great and super simple!

  3. says

    I am not a big fan of tomatoes either. Some kid in kindergarden told me that the seeds were ‘fish eyes’ and I have never recovered from that comment….

  4. says

    Your naan pizzas look incredible!

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