Grilled Naan Pizzas
A crisp, refreshing beer will cut through the smoked mozzarella and heirloom tomatoes. Left Hand Brewing Company Polestar Pilsner (Longmont, Colo.) is just the ticket, with a clean malt profile and spicy hop finish—a sophisticated take on a bowling-alley classic.
As with any pizza recipe, the toppings are more suggestion than prescription. But we especially like the earthy combination of marinated fennel and smoked mozzarella used here. If you can’t find heirloom tomatoes, use ripe plum tomatoes.
In a medium bowl, whisk together the lemon juice, olive oil, oregano leaves, garlic, salt, and pepper. Add the fennel slices to the bowl and toss gently to coat. Let marinate at least 30 minutes.
Coarsely chop the tomatoes and add to the marinated fennel. Toss gently to combine.
Stack the basil leaves and cut into thin strips. In a small bowl, combine the basil with the ricotta, and Parmigiano-Reggiano.
Heat the grill to medium heat. Place the naan or pizza crusts over indirect heat on the grill for 30 seconds; flip and grill 30 seconds more or until slightly crisp. Transfer the crusts to a large cutting board.
Divide the ricotta mixture among the crusts and spread in an even layer. Drain the fennel-tomato mixture, and spoon on top of the ricotta. Divide mozzarella among the pizzas.
Return the pizzas to the grill. Cover and cook over indirect heat for 5 to 8 minutes, or until cheeses are melted. Sprinkle with kosher salt, if desired.
Cut the pizzas into strips or wedges and serve.
Recipes by Jacqueline Plant / Photography by Kurt Brownell