My cherry tomatoes are coming in. Cucumbers (all kinds!) are flooding the markets. And I’m in the mood for easy grilling. Voila, grilled naan pizzas.

As much as I love grilled pizza, it’s not a weeknight endeavor. Fortunately, I discovered a few years ago that store-bought naan takes on a lovely texture and flavor with only a short spin on the grill. Brushed with oil, sprinkled with plenty of salt, and popped on the grill grates for no more than two minutes per side (any longer and the flatbread will turn stiff), naan makes a great canvas for summer toppings. Not real pizza of course, but plenty tasty!

Hot off the grill, I spread the naan with a creamy cheese like whipped feta or fresh goat cheese. Quick-roasted cherry tomatoes provide the umami, but you could use raw tomatoes of course, too. Or add earthy falvor with sautéed onions or shallots as I did with a version this weekend. I garnished mine with some green coriander seeds and Thai basil from the garden. But a combo of thinly sliced cucumbers and mint is nice with feta. Finish your Grilled Naan Pizza with a drizzle of balsamic glaze or your best olive oil.  

The first young green beans are also appearing at farm stands and in my little garden, too. Yay! I’m thinking Improv Pasta with Basil Sauce, Roasted Cherry Tomatoes, Green Beans and Parmigiano for another easy dinner this week. Maybe I’ll add a few seared scallops. Then maybe Green Bean Salad Niçoise.