Recipe: Grilled Naan Pizzas

Pizza night gets a healthy upgrade with whole wheat naan and arugula pesto.

Photo by Asia Bradlee

Photo by Asia Bradlee

In this stifling weather, no one wants to be stuck inside, dealing with a hot oven. That’s why this naan pizza recipe is about to change your life. It’s the perfect summer meal because of its convenience—no rolling out dough—and because you can make it using the MVP of summer cooking: the grill.

This recipe is all about ease, so we used store-bought whole wheat naan to simplify the process. Naan, a pita-like flatbread, is a great option for making individually sized, healthy pizzas.

The homemade arugula pesto is a great substitute for oil-laden store bought pesto, and it adds a nice peppery flavor and a vibrant green base. If you don’t care for arugula, basil or kale are also great alternatives.

Makes 2 individual pizzas

2 pieces of whole wheat naan
4 cups arugula
1/4 cup parmesan cheese
1 tsp minced garlic
Juice from 1/2 of a lemon
1/4 cup olive oil, plus additional oil for coating the crust
1 can cannellini beans
1 medium tomato
1/4 cup sliced mushrooms
1 ball fresh mozzarella


Fire up the grill. You’ll want to cook the pizzas on medium heat.

In a food processor, combine the arugula, parmesan cheese, garlic, lemon juice, and 1/4 cup olive oil. Pulse until finely mixed.

Slice the tomato into thin slices, and slice some thin pieces of mozzarella. Use as much mozzarella as you like, but you probably won’t need the whole ball. Drain and rinse the can of cannellini beans.

Brush both sides of the naan with olive oil. Spread the arugula pesto on the naan, and then top with the tomatoes, beans, mushrooms, and mozzarella.

Grill the pizzas for between eight and 10 minutes on medium heat. Be careful not to grill for too long, or else the bottoms will burn.

Once the cheese is melted, remove from the grill, slice, and serve hot.