Grilled Pesto Caprese Naan Pizza Recipe

Imagine this: a chilled evening, the grill sizzling in the background, and you’re about to dive into the creation of a mouth-watering caprese naan pizza. The pesto’s fresh aroma mingles with the melting mozzarella as tomatoes glisten with balsamic glaze, offering a flavor explosion that transports your tastebuds straight to a sunlit Italian piazza. Ready to impress your friends with this delectable dish?

I adore melding the rich tastes of grilled pesto with the smooth, luscious texture of fresh mozzarella. My Naan Pizza, topped with Grilled Pesto and fresh mozzarella, is a delightful balance of savory basil pesto and ice-cold ripe tomatoes, topped off with a drizzle of balsam glaze and served with the nutritional boosts of both fresh basil and fresh tomatoes.

I can’t recommend it highly enough.

Ingredients

• Naan Bread: A soft, chewy base; provides carbohydrates for energy.
• Basil Pesto: Rich in healthy fats and vibrant herbal flavor.
• Fresh Tomatoes: Juicy and sweet, high in vitamins A and C.
• Fresh Mozzarella Cheese: Creamy texture, a good source of protein and calcium.
• Balsamic Glaze: Adds a sweet and tangy contrast to the dish.
• Fresh Basil Leaves: Fragrant and aromatic, enhances freshness.

Ingredient Quantities

• 2 pieces naan bread
• 1/2 cup basil pesto
• 2 medium fresh tomatoes, sliced
• 8 ounces fresh mozzarella cheese, sliced
• 1/4 cup balsamic glaze
• Fresh basil leaves, for garnish
• Salt, to taste
• Freshly ground black pepper, to taste
• Olive oil, for brushing

How to Make this

1. Prepare your grill by heating it to a temperature of medium-high.

2. Both sides of the naan bread should be brushed lightly with olive oil.

3. Put the naan on the grill and warm it for about 1-2 minutes on each side until it is just warm and has nice grill marks on it.

4. Remove the naan from the grill and spread about 1/4 cup of basil pesto evenly on each piece of naan.

5. Distribute the sliced fresh mozzarella cheese and tomatoes atop the pesto on each naan.

6. Add a pinch of salt and freshly ground black pepper to taste to the toppings.

7. Take the naan pizzas that have been topped back to the grill, cover, and cook them for another 4-5 minutes. This time, it will be the melted, bubbly cheese that will signal your pizzas being done.

8. Drizzle approximately 2 tablespoons of balsamic glaze over each pizza. Put them on some nice serving platters, and prepare to be blown away by the flavor combination.

9. Sprinkle with freshly picked leaves of basil.

10. Cut and serve promptly, while still warm. Savor your naan pizza, caprese-style and grilled, with pesto!

Equipment Needed

1. Grill
2. Grill brush or basting brush (for olive oil)
3. Tongs (for handling naan on the grill)
4. Knife (for slicing mozzarella and tomatoes)
5. Cutting board
6. Spoon or spatula (for spreading pesto)
7. Serving platters
8. Pepper grinder (for freshly ground black pepper)
9. Measuring cups (for pesto and balsamic glaze)
10. Knife or pizza cutter (for cutting the naan pizza)

FAQ

• Can I use store-bought pesto instead of homemade?Indeed, store-bought pesto is just right for this recipe, although making your own can lend an individual flair.
• Can I make this pizza in the oven instead of grilling?Of course. Set your oven to 400°F (200°C) to preheat. Place the pizzas in the oven and bake them for around 10 minutes. Cheese should be fully melted, bubbling, and showing signs of a slight golden tone.
• What kind of tomatoes are best for this recipe?It is recommended that you use flavor-packed, juicy tomatoes, either fresh, ripe vine tomatoes or heirloom tomatoes.
• Can I use a different type of cheese?Although fresh mozzarella is the usual choice, you can replace it with another cheesy melted delight like provolone or fontina for a totally different and delicious flavor profile.
• How do I store leftover pizza?Keep leftovers in an airtight container in the fridge for no more than 3 days. Reheat it on the grill or in the oven to restore crispiness.
• Is there a way to make the naan crispier?Indeed, applying a light brush of olive oil to the naan prior to grilling will elicit a delightful texture and an even greater degree of crispiness than grilling alone. As with most good bread, a naan is best served warm and fresh from the grill. Serve these aren’t quite complete without the tender-crisp compliment of the grill-enhanced naan.

Grilled Pesto Caprese Naan Pizza Recipe Substitutions and Variations

Instead of naan, use flatbread or pita.
Substitute sun-dried tomato pesto or spinach pesto for basil pesto.
Replace fresh tomatoes with either cherry tomatoes or roasted red peppers.
Substitute burrata for fresh mozzarella cheese if you want to achieve a creamier texture in the final dish.
An alternative to balsamic glaze is to severely reduce red wine vinegar.

Pro Tips

1. Pre-Grill Prep: Before grilling the naan, ensure that your grill grates are clean and lightly oiled. This prevents sticking and helps achieve perfect grill marks.