Naan Pizzas with Marinated Vegetables and Eggs on the Grill

Instructions

1. 1

   Preheat the grill, setting the burners to high. Maintain the temperature of the barbecue at 600°F (315°C).

2. 2

   Wrap each egg individually in a piece of wet paper towel, and then wrap tightly in foil.

3. 3

   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.

4. 4

   Cover the naan with the pepper spread. Top with the vegetables, mozzarella and pesto.

5. 5

   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.

6. 6

   Cut the eggs in quarters and place on the pizzas. Sprinkle with Parmesan.