When you only have a few minutes to get dinner ready or need a last minute appetizer that’s quick, easy to make and impressive to serve, that’s when you fire up the grill for Grilled Pesto Caprese Naan Pizza! Literally, this can be on your table in a matter of minutes. If you have some homemade Kale Pesto or Pesto Florentine in your refrigerator this will pizza be ah-mazing! But store bought pesto, especially a refrigerated one, will also be a fine addition to this recipe. Caprese, the beloved combination of mozzarella, tomato and basil with balsamic vinegar, becomes a Meatless Monday meal or fabulous appetizer as Grilled Pesto Caprese Naan Pizza!
Love pizza as much as I do? Be sure to try Grilled Prosciutto, Parmesan and Arugula Salad Pizza, a grilled pizza topped with a bed of baby arugula greens lightly tossed in a white balsamic vinaigrette dressing. And if you’re craving a taste of Italy then Grilled Pesto Pizza with pesto, asiago cheese, sundried tomatoes, artichoke hearts, fresh tomatoes and bacon is definitely for you! Pizza for breakfast? You don’t have t wait for lunch or dinner to have your pizza when there’s Smoked Mozzarella & Prosciutto Breakfast Pizza with an egg baked in the oven! And did you know that you can have your spaghetti and meatballs and eat your pizza too with Deep Dish Spaghetti & Meatball Pizza? And I would be remiss if I didn’t mention Buffalo Ranch Chicken Pizza! Combining the flavors of Ranch and Buffalo, this pizza will certainly become a go-to favorite. So many pizzas, so little time!
Grilled Pesto Caprese Naan Pizza made with Caprese, the beloved combination of mozzarella, tomato and basil with balsamic vinegar, becomes an easy Meatless Monday meal or fabulous appetizer!
Preheat grill* for direct heat grilling.
Brush top sides of naan breads with 1 Tbs. olive oil. Place, oil side down, on grill. Grill until hot and just beginning to blacken, 1-2 minutes. Meanwhile, brush remaining olive oil on pizza crust that is facing up (this will be the bottom of your pizza once you turn it).
Turn pizza crust so top of pizza is now facing up. Top with pesto, mozzarella and tomato slices. Grill until cheese is melted and pizza is heated through, 3-4 minutes.
Transfer to serving board or platter. Top with arugula and drizzle with balsamic glaze.
Makes 2 dinner servings or 12 appetizer servings.
*Oven directions: Prefer to bake Pesto Caprese Naan Pizza in your oven? Just preheat oven to 425F. No need to brush the crust with olive oil. Just top with the pesto and the toppings and bake on a baking sheet until the cheese is melted and the pizza is heated through, about 8 minutes. Then top with arugula and drizzle with balsamic glaze.