There is something special about late summer nights by the pool. The water reflects the last light of the day, conversation drifts across the patio, and guests reach for one more bite while the grill continues to glow nearby. Grilled Vegetable Naan Pizzas with Chimichurri are the kind of summer appetizer that disappear almost as quickly as they hit the table.
As part of The Sizzling Summer Series, these Grilled Vegetable Naan Pizzas with Chimichurri combine smoky vegetables, crisp grilled naan, and a bright herb sauce that feels right at home beside the pool on a warm evening. Easy to serve and packed with fresh flavor, it offers a relaxed alternative to traditional pizza while still delivering plenty of satisfying texture and color.
The naan develops lightly charred edges over the flame, creating a crisp base that pairs beautifully with tender vegetables kissed by the grill. A generous spoonful of chimichurri brings a vibrant contrast with notes of parsley, garlic, and citrus that brighten every bite. Together, the combination feels fresh, seasonal, and perfectly suited for outdoor entertaining.
One of the best parts of this recipe is its versatility. Serve the naan pizzas, sliced into small squares, for casual snacking around the pool; arrange them on a platter as a starter before dinner; or make several varieties to create a spread guests can enjoy throughout the evening. The flavors complement everything from grilled seafood and steak to chilled summer beverages.
Prepared on a Summerset Grill, each ingredient benefits from steady heat and the unmistakable character of live-fire cooking. The result is a colorful dish that celebrates the relaxed rhythm of summer living, where good food, open air, and great company come together long after the sun has slipped below the horizon.
Serves 4
Grilled Vegetable Naan Pizzas with Chimichurri Ingredients
Pizzas
- 2 bell peppers, chopped
- 1 red onion, chopped
- 10 asparagus spears
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup cauliflower florets
- olive oil, for drizzling
- kosher salt and pepper
- 4 pieces naan
- 8 ounces fresh mozzarella cheese, torn into pieces
Chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Grilled Vegetable Naan Pizzas with Chimichurri Directions
- Preheat the grill to the highest setting. Let it heat for at least 10 minutes.
- Divide the vegetables between two grill pans. If you don’t have grill pans, you can also use foil sprayed with olive oil spray. I like to combine vegetables with similar cooking times. So I combine thin asparagus spears and sliced mushrooms, then another pan with peppers, onions, and broccoli.
- Drizzle the veggies with olive oil or spray them with olive oil spray. Sprinkle all over with salt and pepper.
- Place the grill pans (or foil) directly on the grill. Close the lid and grill for 6 to 8 minutes, tossing a few times during cooking. The asparagus and mushrooms will cook quickly, and the peppers, onions, broccoli, etc., will take longer. They may need another 5 to 10 minutes – you can cook them as long as you’d like. I like mine very charred and done!
- Brush the naan with olive oil on both sides. Top with a mixture of grilled vegetables and torn mozzarella. I lower the grill heat to medium-low so the naan doesn’t burn. Place the naan directly on the grill and close the lid. Cook until the cheese is melty, turning the bread a few times if needed.
- Remove the naan from the grill and drizzle all over with the chimichurri. Use as much as you’d like! Serve immediately.
Chimichurri
- Combine the parsley, cilantro, oregano, and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper, and red pepper flakes. Taste and season additionally if needed.
Taken from howsweeteats.com