Grilled Naan Pitzas

We do love making all different kind of pizzas in this household - don't we? On that note - here's another fun recipe on naan bread! I have also discovered that it does truly freeze well so buying it in bulk is definitely worth it. These delicious pizzas were all veggies and cheese for me but I gave in and added some ground turkey for Q's this time around. Both versions turned out great but I liked the meatless version better :-P. For the ground turkey, I used 1/4 lb and browned it up in a skillet with some EVOO, salt, pepper, cumin & garlic powder.

Grilled Naan Pitzas

Grilled Naan Pitzas

Serves 2

ingredients

• 1 tomato

• 1/2 Tbsp EVOO, plus more for brushing and drizzling

• 1 1/2 cups baby arugula

• 1/4 cup black olives, chopped

• 1 tbsp fresh rosemary, chopped

• 1 small red onion, cut into 1" thick rounds

• 2 pocketless pitas or naan bread

• 1/4 cup ricotta cheese at room temp

• 1/2 cup mozzarella cheese, diced (or more!)

• Pinch of red pepper flakes

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Core the tomato and squeeze the juices and seeds into a large bowl. Whisk in EVOO and season with S&P. Add the arugula on top but don't toss just yet, set aside. Dice up the tomatoes and toss in a small bowl with olives and rosemary.

2. Preheat the grill to medium high. Brush the onion rounds with EVOO and season with some salt. Grill 3-4 minutes until soft and slightly sweet, 3-4 mins per side. Transfer to a plate and separate the rings. Reduce the grill to medium.

3. Brush the naan with EVOO and grill until slightly charred on both sides. Top with some of the tomato/olives, ricotta, mozzarella and onion. Cover and grill until the cheese melts, 2-3 minutes more.

4. Toss the arugula with dressing and pile on top of the pizzas. Season with salt and red pepper flakes and a drizzle of EVOO on each as well.

If you decide to add any meat to this dish, simply add on top of cheese layer. It's really a refreshing and light meal - I could eat it every week. NOM NOM NOM NOM.

Enjoy!

This recipe was adapted from Food Network.