Grilled Naan Pizza With Spring Veggies

Grilled Naan Pizza With Spring Veggies

15 mins
15 mins

Chewy naan is grilled until toasty and golden brown, topped with creamy ricotta and garlicky basil pesto, then loaded with a char-grilled medley of sweet bell peppers, tender asparagus and buttery artichoke hearts. Garnished with a drizzle of pesto, tangy parmesan flakes and a sprinkle of citrusy lemon zest, these Grilled Naan Pizzas are a flavorful, fresh option for anyone looking to whip up an impressive pie in 20 minutes or less. 

This recipe was created by our partner, Tania Lau-Fong @cookingformysoul

Tania made the dish on our Char-Broil Performance 375 3-Burner Gas Grill, but you can make it on any grill.


For the pizza

  • 1 pound asparagus
  • 2 medium red bell peppers
  • 1 can whole artichoke hearts, in brine
  • > olive oil, as needed
  • 1-2 lemons for lemon zest
  • > salt and pepper, to taste
  • 4 pieces naan
  • 2 cups ricotta cheese
  • > shaved parmesan cheese, to taste

For the basil pesto

  • 2 cups fresh basil, packed
  • 2 cloves garlic
  • 1/3 cup toasted pine nuts
  • 1/2 cup freshly grated parmesan cheese
  • > salt and pepper, to taste
  • 1/2 lemon
  • 1/2-3/4 cup extra virgin olive oil, as needed
  • 1/2-1 tablespoon lemon juice, to taste


Step 1 Of 12
In a food processor, combine the basil, garlic, pine nuts, parmesan cheese, salt and pepper and the juice of ½ lemon. Pulse with olive oil until blended and set aside.
Preheat the grill on high.
Trim the asparagus, then de-stem and core the bell peppers.
Slice the peppers into quarters, then drain the artichokes and pat dry.
In a medium bowl, combine the veggies with olive oil, salt, pepper and lemon zest. Toss until evenly coated.
Add the asparagus and bell peppers to the bottom rack of the grill and cook until charred and tender, about 3 to 5 minutes per side.
Place the artichoke hearts in a non-stick grill basket and grill on the bottom rack until charred.
Transfer all the veggies to a cutting board. Chop into smaller pieces and set aside.
Brush both sides of the naan with olive oil and grill on the bottom rack until lightly-toasted and golden brown, about 1 minute per side.
Leave the naan on the grill and add the ricotta cheese and pesto. Spread evenly.
Top the naan with veggies, close the grill and cook for 1-2 minutes.
Remove from heat. Garnish with lemon zest, basil pesto and shaved parmesan cheese, to taste. Then, plate and serve.
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