This grilled vegetarian flatbread recipe made of naan with a rich feta spread takes less than one hour to make.
In her new cookbook Simple Green Suppers, Susie Middleton offers several healthy, one-dish vegetarian meals–most of which can be prepared in an hour or less.
I’ve been a grilled pizza fanatic ever since I learned to make it at my first restaurant job. So I flipped out when I discovered that store-bought naan, tossed on the grill for just a couple minutes, does an amazing job of approximating thin-crust grilled pizza. No need to make dough and wait for it to proof! Naan sizes vary, so use the quantities in this recipe as a guideline.
Grilled Naan “Pizza” With Quick-Roasted Cherry Tomatoes, Whipped Lemon-Thyme Feta, Cucumbers And Basil
- 2 large naans (4 to 5 ounces each) or 4 small naans (3 ounces each), thawed if frozen
- Extra-virgin olive oil
- Kosher salt or coarse sea salt
- 2/3 cup whipped lemon-thyme feta spread
- 1 to 1 1/2 cups quick-roasted cherry tomatoes
- 1 small or 1/2 large slicing cucumber, unpeeled, cut into very thin slices
- 2 Tbsp. thinly sliced fresh basil, mint or oregano, or small whole leaves
Preheat a gas grill to medium or medium-high heat. If using larger naans, cut each in half crosswise so that you have four half-moon-shaped pieces. Brush with oil on both sides and sprinkle with salt. Put directly on the grill grate and cook just until grill marks appear and the bottom is starting to turn golden, 1 1/2 to 2 minutes. Flip over and cook for 1 more minute. (You want the naan to be grilled enough on the first side to begin losing its flexibility, but not so much that it gets stiff. Leave the second side somewhat soft.) Remove from the grill. While the naans are still hot, spread one side of each piece with 2 to 3 Tbsp. of the whipped feta. Arrange an equal portion of the roasted tomatoes (slightly overlapping for a pretty look if you like) over the feta, leaving some of the feta peeking out around the edges. Arrange enough cucumber slices, slightly overlapping, to cover the tomatoes on each “pizza.” Sprinkle the cucumber with salt, drizzle with a little olive oil and garnish each with 1/2 Tbsp. of the fresh herbs. Eat right away.