Grilled Summer Vegetable and BBQ Chicken Naan Pizzas
8
servings30
minutes15
minutesWe are taking advantage of the summer… buying vegetables from the farmers market and grilling our pizzas at home! Such a fun concept for entertaining.
Ingredients
- Summer Vegetable Pizza
4 Naan breads (we use Trader Joe’s)
3-4 Tbsp. of olive oil
16 oz. of ricotta cheese (we use Trader Joe’s)
1 cup of grated parmesan cheese
2 small yellow or green squash, peeled in to thin strips
1 bunch of asparagus, cut into 1 inch pieces
2 medium size tomatoes, cut into quarter slices
1 tsp. of garlic powder
2 tsp. of kosher salt, divided
1 tsp. of freshly ground pepper
4 Tbsp. of lemon balm herb (optional)
Balsamic vinegar glaze (we used Di Bruno Bros)
- BBQ Chicken Pizza
4 naan breads (we used Trader Joe’s)
3-4 Tbsp. of olive oil
2 cups of rotisserie chicken, shredded
1 bottle of bbq sauce, (we used Trader Joe’s Organic Kansas City Style)
1 lb. of fresh mozzarella cheese, sliced
1 avocado, sliced
Kosher salt and fresh ground pepper to taste
Directions
- Summer Vegetable Pizza
- Preheat grill on medium-high. Brush both sides of naan bread with olive oil. Grill each side for 1-2 minutes each. Remove and reduce grill to low heat.
- Mix ricotta cheese with 1 tsp. of garlic powder, 1 tsp. of salt and 1 tsp. of pepper. Mix and set aside.
- Saute squash strips and asparagus in olive oil, sprinkle with salt and cook for approximately 3-4 minutes, just to soften. Set aside.
- Spread 1/2 cup of ricotta cheese on each naan. Next, spread 1/4 cup of parmesan cheese.
- Top with squash, asparagus, tomatoes and salt and pepper.
- Place prepared naan back on the grill for approximately 5 minutes or until toppings are heated up.
- Drizzle with balsamic glaze and cut into desired number of pieces.
- BBQ Chicken Pizza
- Preheat grill on medium-high. Brush both sides of naan bread with olive oil. Grill each side for 1-2 minutes each. Remove and reduce grill to low heat.
- Spread approximately 1/4 cup of bbq sauce on each naan. Next add slices of mozzarella cheese and avocado slices. Top with salt and pepper.
- Place prepared naan back on the grill for approximately 5 minutes or until toppings are heated up.
- Cut into desired number of pieces.
