Barbecue Naan Pizzas
Make the whole family happy by serving them pizza mid-week! To save time, swap the pizza crust for naan. Top with a quick and easy sauce made from cherry tomatoes and garlic cooked in a cast-iron skillet on the grill. Add slices of bocconcini and prosciutto, and then warm on the grill.
Ingredients
- 3 cups (420 g) cherry tomatoes, halved
- 2 garlic cloves, halved
- 3 tbsp (45 ml) olive oil
- 1 tsp (5 ml) anchovy paste or 2 anchovy fillets, finely chopped (optional)
- 1/4 tsp red pepper flakes
- 4 naan breads
- 1 container (200 g) bocconcini cheese, sliced
- 3 1/2 oz(100 g) thin slices prosciutto, torn (about 8 slices)
- Basil leaves, to taste
Instructions
- Preheat the grill, setting the burners to medium. Oil the grate.
- In a 10-inch (25 cm) cast iron skillet, place the tomatoes, garlic, 2 tbsp (30 ml) of the oil, the anchovy paste and red pepper flakes (see note). Season with salt and mix well.
- Place the skillet directly on the barbecue grate. Close the lid and cook for 15 minutes or until the tomatoes have broken down.
- Meanwhile, on a baking sheet, coat the naan on both sides with the remaining oil.
- Grill the naan on one side only for 2 minutes or until nicely browned. Remove from the barbecue.
- Remove the skillet from the barbecue. Using a fork, crush the tomatoes and garlic. Continue to mix until the mixture forms a sauce.
- Cover the grilled side of the naan with the tomato sauce. Top with the bocconcini slices and prosciutto. Place the pizzas on the barbecue grate. Close the lid and cook for 3 minutes or until the cheese has melted and the bottoms of the breads are grilled. Garnish with basil leaves. Serve immediately.
Make the whole family happy by serving them pizza mid-week! To save time, swap the pizza crust for naan. Top with a quick and easy sauce made from cherry tomatoes and garlic cooked in a cast-iron skillet on the grill. Add slices of bocconcini and prosciutto, and then warm on the grill.