Grilled Flatbread Pizza

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I have zero shame in admitting that pizza is my favorite food.

Queso comes in at a close second, but if we’re strictly talking about things that fall into the category of being considered a meal, for me, nothing beats a gooey, golden-brown pizza – especially one that’s been tossed on a fiery hot grill.

Lucky for me, I know this isn’t an unpopular opinion.

I don’t necessarily disagree with the saying, “even bad pizza is good pizza,” but the truth is that I’m a sucker for the bougie stuff. Does that mean I deny the delivery chains the ability to fulfill their promise to bring the goods to my doorstep in thirty minutes or less?

Absolutely not.

Believe me, I’ll get down with a greasy, middle-of-the-road pepperoni pie any day of the week (and some weekdays, I certainly do). But where there are truffled wild mushrooms, roasted garlic, and ricotta… I will always follow.

Or in the case of today’s recipe: intensely sweet sun-dried tomatoes, nutty pesto, and briny feta.

I’ve tried my hand at making homemade dough more times than I can count, but when it comes to a reliable vehicle for my rustic pizza adventures, packaged naan gets the gold every time.

If you prefer pita or even thick lavash, be my guest! As far as the base goes, the choice of flatbread is all yours. But I can’t get enough of chewy, buttery naan. It has just the right density and crisps in all the right places.

It also often comes in a fun oblong form, which I find far more appealing than a standard circle.

I’m a big advocate for making most things from scratch, but today’s flavor escapade (flavorcapade?) calls upon several shortcuts that don’t sacrifice quality in the least.

If I had all the time in the world, I would have gladly whipped up a silky dough, buzzed up a perfect pesto, roasted a bird, and probably even oven-dried my own tomatoes.

But the reality is that store-bought items keep things quick, and sometimes you need to take the fast lane to arrive at a delicious dinner.

Tangy feta and parmesan bring sharp, salty notes while sweet basil and peppery oregano add subtle freshness. Feel free to go meat-free, but I reach for juicy chicken to perk up the protein factor. Crushed red pepper flakes add a pop of heat and are a must-have in my book.

Grill on the fritz? No worries. A grill pan is your next best bet. If you’ve got an outdoor setup, however, the smokiness from a charcoal grill is unbeatable. And a smaller format portable option is a very approachable appliance if you’re a little afriad!

I consider myself an amateur BBQ-er and I’m still able to achieve stellar results.

Sneaking a peek at the bottoms of your pizzas while they’re on the grate is the best way to ensure even cooking. Playing around with spots that provide indirect heat is an excellent option for mastering a finished product that lands somewhere between “yum, charred!” and “yikes, burnt.”

Worst case scenario, you can finish things up in the oven to get a good melt going on top without scorching the bottoms.

If all else fails, you can always order delivery. Hey, all pizza is good pizza. Right?

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Cooking By the Numbers…

Step 1 – Gather, Measure, and Prep Ingredients

Preheat a grill or grill pan to medium heat (around 325-375°F).

Instead of using shredded mozzarella, feel free to sub a shredded Italian “blend” of other varieties like parmesan and asiago.

Crumble the feta if you need to, chop up that chicken – a great use for leftovers! – and drain and chop the sun-dried tomatoes.

Measure the oil, salt, pesto, mozzarella, feta, chicken, sun-dried tomatoes, and red pepper flakes.

Grate and measure the parmesan, and chop and measure the oregano and basil.

For a more elegant presentation, you can chiffonade the basil by stacking the leaves on top of each other, tightly rolling them, then slicing crosswise to cut the roll into very thin ribbons.

And don’t forget your flatbreads! For some added nutrition, you could substitute whole wheat naan. The ones I used were approximately 7 to 8 inches in diameter.

Roasted garlic is also nice to add an extra punch of flavor, if you have some on hand. If you do, peel and roughly chop the cloves.

Step 2 – Grill the First Side of the Flatbread

Place 4 tablespoons of the olive oil in a small bowl and use a basting brush to brush both sides of the naan with the oil. Sprinkle both sides with about 1/2 teaspoon of salt divided evenly between the flatbreads.

You can use a pizza stone or steel, or even a baking sheet flipped upside down, to conduct more heat and get a golden brown crust with char spots. Just keep in mind that you’ll want to preheat these on the grill for about 20 to 25 minutes before placing the flatbreads on top.

You’ll also need to reduce the cooking time a bit if you use one of these. Keep a close eye on your pizzas by lifting the bottom of one of the flatbreads during the cooking process to check for doneness and make sure it isn’t burning.

I’m a fan of this pizza steel that’s recommended for the grill and known for creating a killer crust. It’s available from Made In.

Place the naan face-down on the grates. You’ll want to lightly toast this side, which will be under the toppings, for about 1 minute so it crisps up a bit.

Step 3 – Build the Pizzas

Using tongs, flip the bread over and transfer to a cutting board or clean work surface so you can add the toppings.

Start by spreading the bread with even portions of the pesto. You’ll want to leave about 1/4 inch from the edge to make the crust.

On top of the pesto, evenly sprinkle the mozzarella, feta, chicken, sun-dried tomatoes, oregano, red pepper flakes, half of the parmesan cheese, chopped roasted garlic (if using), and the remaining salt.

Step 4 – Finish Grilling

Carefully transfer the flatbreads back to the grill. If you’re working with an outdoor appliance, close the lid. This allows you to cook using convection as the hot air trapped inside moves around, which helps to evenly cook the pizzas like an oven would. It also imparts even more smoky flavor.

Grill the pizzas until the cheese is melted and the bottoms are golden-brown and crispy, for about 5 to 8 minutes.

About halfway through cooking, use tongs to gently lift a corner so you can check the bottoms and make sure they’re not getting too dark.

If the bottoms are a little too crispy but not quite done, transfer them to a spot on the grill that has more indirect heat. Or, if absolutely necessary, bring them inside and finish under the broiler in the oven.

Step 5 – Slice and Serve

Transfer the pizzas from the grill to a cutting board. Allow them to rest for about 1 minute before slicing. Garnish with the remaining parmesan, the basil, and the remaining olive oil.

Slice and serve with additional parmesan and crushed red pepper flakes.