Naan Pizzas with Marinated Vegetables and Eggs on the Grill
Naan Pizzas with Marinated Vegetables and Eggs on the Grill
Ingredients
- 4 eggs
- 4 naan breads
- ½ cup (125 ml) store-bought mild pepper spread
- 1 jar (250 ml) grilled mixed vegetables packed in oil, drained and coarsely chopped
- 1 jar (250 ml) marinated baby artichoke hearts, drained and halved
- 2 balls (100 g each) buffalo mozzarella, torn into small pieces
- 3 tbsp (45 ml) pesto
- Parmesan cheese, finely grated, to taste
Instructions
- Preheat the grill, setting the burners to high. Maintain the temperature of the barbecue at 600°F (315°C).
- Wrap each egg individually in a piece of wet paper towel, and then wrap tightly in foil.
- Place the eggs directly on the grill. Close the barbecue lid and cook for 14 minutes for a well-cooked yolk. Remove the eggs from the barbecue and set the burners to medium. Maintain the temperature at around 400°F (200°C). Remove the foil and rinse the eggs under cold water for 1 minute. Peel the eggs, being careful not to break them. Set aside.
- Cover the naan with the pepper spread. Top with the vegetables, mozzarella and pesto.
- Cover the grill with a sheet of foil (see note). Cook the pizzas directly on the foil for 5 minutes or until the cheese is starting to melt and the bottom of the breads are crispy.
- Cut the eggs in quarters and place on the pizzas. Sprinkle with Parmesan.
Naan Pizzas with Marinated Vegetables and Eggs on the Grill