These grilled naan pizzas are simple, flavorful, and endlessly adaptable. Piled with charred vegetables, fresh mozzarella and bright chimichurri, they’re an easy crowd-pleaser.
Grilled pizza is one of the best ways to enjoy a quick, satisfying meal.
This method lets you switch toppings however you like while staying effortless and fast. Add a vibrant herb sauce and a few minutes on the grill and you’ve got something truly delicious.
I love using naan for pizza because it’s tender and pillowy. You can use store-bought naan or make garlic butter naan from scratch if you prefer — either way, the grill does most of the work.
These pizzas are endlessly customizable. Use naan or pita, any mix of vegetables, different cheeses — and finish with a chimichurri drizzle to lift the flavors.
I don’t follow a strict recipe for the vegetables — I use what’s on hand. Often it’s whatever’s nearing the end in the crisper drawer or leftovers from the week. You can tailor the mix to what your family likes.
My go-to veggies for grilling
Asparagus
Broccoli
Cauliflower
Bell peppers
Red onion
Mushrooms
All of those grill beautifully and pair wonderfully with fresh mozzarella and chimichurri.
I usually group vegetables by cook time so nothing overcooks. For example, I grill thin asparagus spears with sliced mushrooms, and keep peppers and onions together. That way I can remove each pan as it reaches the desired char.
Grill pans are handy for keeping smaller pieces contained; if you use foil, spray it with oil so nothing sticks. Having two pans lets you cook different vegetables side by side.
Fresh mozzarella is my favorite for these pizzas. Tear it into pieces, layer it with the grilled vegetables on the naan, then place the assembled naan back on the grill until the cheese melts. The final flourish is a generous drizzle of chimichurri.
Chimichurri is a versatile, make-ahead sauce that brightens vegetables and grilled bread. It keeps well in the refrigerator for a few days, and adds depth to each bite.
The result: warm, charred naan topped with melty cheese, smoky vegetables and herbaceous chimichurri. Fast, satisfying, and perfect for feeding a group.
Grilled Naan Pizza
Grilled Vegetable Naan Pizzas
4
pizzas
45 mins
15 mins
1 hr
Ingredients
Pizzas
- 2 bell peppers, chopped
- 1 red onion, chopped
- 10 asparagus spears
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup cauliflower florets
- Olive oil, for drizzling
- Kosher salt and pepper
- 4 pieces naan
- 8 ounces fresh mozzarella, torn into pieces
Chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the grill to high and let it heat for at least 10 minutes.
- Divide the vegetables between two grill pans or use oiled foil. Group vegetables with similar cook times (for example, asparagus with mushrooms; peppers, onions and broccoli together).
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Place the grill pans or foil directly on the grill, close the lid, and grill for 6 to 8 minutes, tossing occasionally. Thicker vegetables may need an additional 5 to 10 minutes until charred to your liking.
- Brush the naan with olive oil. Top with a mixture of grilled vegetables and torn mozzarella. Lower the grill heat to medium-low and place the naan directly on the grill. Close the lid and cook until the cheese is melted, turning the bread as needed to avoid burning.
- Remove the naan from the grill and drizzle generously with chimichurri. Serve immediately.
- Chimichurri: Combine parsley, cilantro, oregano and garlic in a food processor and pulse until leaves are finely chopped. Add the red wine vinegar and pulse once more. With the processor running, stream in the olive oil until combined. Stir in salt, pepper and red pepper flakes and adjust seasoning to taste.
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