Grilled Naan Pizza with Fall Veggies

Naan Pizza with Grilled Autumn Vegetables

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

Autumn vegetables are so abundant and creating a delicious grilled vegetable pizza using naan couldn’t be easier. Naan is a perfect vehicle for just about anything from sweet treats to savory bites. Toasted naan with bananas and Nutella is a favorite.

Today we are starting with grilled naan, topping it with whipped ricotta with a slight hint of lemon and olive oil. I would be happy to stop there, but we are going further with grilled autumn vegetables, arugula and a bit of crumbled goat cheese.

Whipping ricotta transforms it into a smooth and creamy ingredient that is extremely versatile. The savory version can be used with salads, crostini, and pasta, while a sweet version is perfect on fresh fruit or baked goods. Its uses are limited only by your creativity.

Naan Pizza with Grilled Autumn Vegetables

Ingredients

  • 3 small zucchini
  • 2 summer squash
  • 2 carrots
  • 3 tbsp. plus 1 tsp olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 bunch scallions
  • Baby arugula
  • Cherry tomatoes
  • 4 large pieces of Naan
  • 4 oz. goat cheese
  • 1 cup whole-milk ricotta
  • 1 tbsp. olive oil
  • 1 tsp. freshly squeezed lemon juice
  • ¼ tsp. lemon zest
  • ¼ tsp. kosher salt

Directions

For the Whipped Ricotta

  1. Combine the ricotta, olive oil, lemon juice, zest and salt in a food processor with metal blade, or a blender.
  2. Blend for 2 minutes or until silky smooth in the food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula. Set aside in the refrigerator.

For the Pizza

  1. Cut zucchini, summer squash and carrots lengthwise no more than ¼ inches thick.
  2. Brush with 1 tablespoon olive oil, season with salt and pepper and grill over medium-high heat until charred and just tender, 3 minutes per side. Toss scallions with 1 teaspoon olive oil and grill, turning occasionally until just tender. Transfer to a board and cut into pieces.
  3. Lightly brush oil onto Naan bread and grill until toasted, 1 minute per side.
  4. Spread ricotta on each piece of Naan, then top with zucchini, squash, carrots, tomatoes and scallions. Top with baby arugula and a few goat cheese crumbles. Drizzle with 1 tablespoon olive oil.

Grilled Naan Pizza with Harvest Vegetables

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