Today, I have another one of those “I’m-almost-embarrassed-to-share-this-because-it’s-too-damn-easy-to-be-considered-a-recipe” recipe.
But I think you’ll still appreciate it! Because it’s delicious! And who doesn’t love a simple, quick meal?
You may have noticed the grilling trend on here lately. I’ve recently shared grilled salad, grilled cheese (not the sandwich), and grilled crostini. I also made an awesome grilled pork tenderloin (using my favorite marinade) this week and have been loading up on the grilled summer veggies. Today’s recipe isn’t the last grilled recipe you’ll be seeing from me either. In fact, I have a KILLER grilled chicken recipe coming up soon (it features one of the best parts of summer: PEACHES) and even a grilled COOKIE. Yup. Things have been getting crazy around these parts.
Grilling has been my only means of cooking lately, and while I love doing so, I have to say I really miss my oven. Even on 90-degree days. It’s a classic “you don’t know what you have until it’s gone” scenario. We normally have homemade pizza about once a week. That has changed quite a bit since the renovation started for obvious reasons. I have grilled pizza on my list of things to try soon, but until then, this super-easy-shouldn’t-be-called-a-recipe method is working juuuust fine.
I basically take some naan bread (which is amazing, by the way) and slather on my newest obsession: whipped ricotta (more on that here). Then, I top that with grilled, smoky veggies and some more cheese. I put it on the hot grill and let everything melt and meld together. Finally, it gets topped off with some fresh basil and a drizzle of balsamic glaze. Easy peasy. It’s the fastest homemade pizza ever.
Like most of my recipes, this one is highly customizable. Throw on whatever toppings you like and go to town. There are no rules when it comes to pizza.
Even the technically-shouldn’t-be-called-a-recipe pizza.
Grilled Veggie & Whipped Ricotta Naan Pizza (makes 2-4 servings, depending on how hungry you are)
2 small zucchini, sliced
1 red bell pepper, sliced
1 red onion, sliced
Salt and pepper
1 cup whipped ricotta
2 naan flatbreads
1 cup shredded mozzarella cheese
Fresh basil, torn or chopped
Preheat the grill to medium-high and oil the grates. Toss the veggies with a little olive oil and season with salt and pepper. Grill the veggies for about 3 minutes per side, or until tender and slightly charred in spots (cooking time will depend on your grill). Remove and allow to cool slightly. Spray a large piece of tin foil with nonstick cooking spray.
Spread the whipped ricotta on the flatbreads and the layer on the grilled veggies. Top with the shredded mozzarella and then place the flatbreads on the prepped tin foil. Place the tin foil on the grill, reduce heat to medium, close the lid, and allow the pizza to cook for 5-7 minutes, or until crisped slightly on the bottom and gooey on top (again, actual cooking time will depend on your grill).
Remove from grill, drizzle with balsamic glaze and top with basil. Slice and serve immediately.