As much as I love grilled pizza, it just doesn’t make sense on a weeknight. Enter grilled (store-bought) naan, which makes a perfectly respectable (and very delicious) stand-in. A very short spin on the grill and the naan gets toasty and just the right texture (too long and it will become stiff). Toppings are fresh and light but flavorful – whipped feta or goat cheese, roasted cherry tomatoes (or sundried tomatoes in a pinch), and plenty of fresh herbs. Thinly sliced cucumbers make a nice match with the whipped feta, whereas the earthy flavor of sauteed onions or shallots pairs well with goat cheese. (I’ve given you two directions to go here.)
This time of year, I like to top with green coriander seeds from the garden and small mint and thai basil leaves. But you could certainly use any fresh herbs you want. Finish with a drizzle of balsamic glaze or best-quality extra-virgin olive oil and sea salt.
I like the naan made by Stonefire (find it near the pita bread in your grocery), but Trader Joe’s carries good naan in the freezer section, too. Naan sizes vary, so use this recipe as a guideline.
Serves 4 as a starter or 2 as a light vegetarian supper
- 2 large (4 to 5 ounces each) or 4 small (3 ounces each) naan
- Extra-virgin olive oil
- Kosher salt or coarse sea salt
- 2/3 cup Whipped Lemon Thyme Feta or 4 ounces crumbled fresh goat cheese
- 1 to 1 1/2 cups Roasted Cherry Tomatoes
- 1 small (or ½ large) slicing cucumber, unpeeled, sliced very thinly (OR 1 small onion, 1 large shallot or 1 bunch scallions, sliced and sauteed until golden)
- 1 to 2 tablespoons small whole (or thinly sliced) herbs leaves and/or green coriander seeds or small edible flowers
1. Heat a gas grill on medium to medium-high heat. If using the larger naan, cut each in half crosswise so that you have four pieces. Brush the naan pieces with olive oil on both sides and sprinkle with salt.
2. Put the naan directly on the grill grate and cook just until grill marks appear and the bottom is just starting to turn golden, about 2 minutes. Flip over and cook for 1 more minute. (You want the naan to be grilled just enough on the first side to begin losing its flexibility, but not so much that it gets stiff. Leave the second side somewhat soft.) Remove from the grill.
3. While the naan is still hot, brush again lightly with oil and spread each piece with equal amounts of the whipped feta (2 to 3 tablespoons) or sprinkle equally with the crumbled goat cheese and spread as it warms. Arrange an equal portion of roasted cherry tomato halves over the cheese, leaving a small border around the edges. Arrange just enough cucumber slices, slightly overlapping, to cover the tomatoes on each “pizza.” Or nestle sauteed onions, shallots or scallions among the cherry tomatoes.
4. Drizzle the naans again with a little olive oil and/or a bit of balsamic glaze, and garnish each with an equal amount of the herbs. Eat right away.
